Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

That sounds delicious 😄 Here’s a rich but approachable recipe for Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce.

Creamy Garlic Butter Chicken & Linguine Alfredo

Ingredients

• Chicken breast, sliced
• Linguine
• Butter
• Garlic, minced
• Heavy cream
• Parmesan cheese, freshly grated
• Olive oil
• Salt and black pepper
• Optional: Italian seasoning or parsley

Steps

1. Cook linguine in salted water until al dente; reserve ½ cup pasta water.
2. Season chicken with salt and pepper.
3. Heat olive oil and a little butter in a skillet; cook chicken until golden and cooked through. Remove and set aside.
4. In the same pan, melt butter and sauté garlic until fragrant.
5. Add heavy cream; simmer gently 3–4 minutes.
6. Stir in Parmesan until smooth and thickened.
7. Add chicken back to the sauce.
8. Toss linguine with the sauce, adding pasta water if needed.
9. Finish with parsley or extra Parmesan.

Optional Add-Ins

• Veggies: Broccoli, spinach, or mushrooms
• Flavor boost: A pinch of nutmeg or red pepper flakes
• Protein swap: Shrimp instead of chicken

Tips

• Keep heat low once cream is added to prevent separation.
• Fresh Parmesan melts better than pre-shredded.
• Sauce thickens as it cools—serve right away.

If you want, I can make this into a one-pan version, a lighter Alfredo, or a family-size recipe.