Garlic Butter Chicken Linguine

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6
Difficulty: Easy to Moderate

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Introduction

If there’s one pasta dish that never goes out of style, it’s a creamy Alfredo. And when you add garlic butter chicken and perfectly cooked linguine into the mix, you’ve got an indulgent, flavor-packed meal that feels both elegant and comforting.

This Garlic Butter Chicken Linguine in Creamy Alfredo Sauce is the kind of dinner that tastes like it came from a restaurant, but you can easily make it at home in under an hour. The tender garlic butter chicken is seared until golden, then nestled into a silky, rich Alfredo sauce made with real cream, Parmesan, and a touch of garlic. Tossed with al dente linguine and finished with fresh parsley, it’s a dish that’s sure to impress and satisfy.

Perfect for weeknight dinners, date nights, or even casual entertaining, this dish delivers big flavor with minimal fuss.

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Ingredients

For the Garlic Butter Chicken:

• 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into strips

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp paprika

• 1/2 tsp salt

• 1/4 tsp black pepper

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 3 cloves garlic, minced

For the Alfredo Sauce:

• 2 tbsp unsalted butter

• 2 cloves garlic, minced

• 1 1/2 cups heavy cream

• 3/4 cup freshly grated Parmesan cheese

• Salt and pepper, to taste

• 1/4 tsp ground nutmeg (optional)

• 1/4 cup reserved pasta water (optional, for thinning sauce)

For the Pasta:

• 12 oz (340g) linguine pasta

• Salt for boiling water

For Garnish:

• Chopped fresh parsley

• Extra Parmesan cheese

• Cracked black pepper

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Tools You’ll Need

• Large skillet or sauté pan

• Medium pot for pasta

• Tongs or pasta fork

• Cutting board and knife

• Measuring cups and spoons

Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook linguine according to package instructions until al dente.

3. Reserve 1/4 cup of the pasta water, then drain and set pasta aside.

Tip: Toss the cooked linguine with a drizzle of olive oil to prevent sticking while you prepare the sauce.

Step 2: Season and Cook the Chicken

1. In a bowl, toss the chicken strips with garlic powder, onion powder, paprika, salt, and black pepper.

2. Heat olive oil in a large skillet over medium-high heat.

3. Add chicken and cook for 4–5 minutes on each side, or until golden brown and fully cooked. Remove and set aside.

4. In the same skillet, reduce heat to medium and add 2 tablespoons butter and minced garlic. Sauté for 30 seconds to 1 minute until fragrant.

5. Return chicken to the pan, toss to coat in garlic butter, then remove from heat and set aside while you prepare the Alfredo sauce.

Step 3: Make the Alfredo Sauce

1. In a clean skillet (or wipe out the previous one), melt 2 tablespoons of butter over medium heat.

2. Add the garlic and sauté for 30 seconds.

3. Pour in the heavy cream and bring to a gentle simmer (do not boil).

4. Reduce heat and slowly stir in the grated Parmesan, whisking constantly until the cheese is melted and the sauce is smooth.

5. Season with salt, pepper, and a pinch of nutmeg (optional).

6. If the sauce is too thick, stir in a bit of reserved pasta water to reach your desired consistency.

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Step 4: Combine Pasta, Sauce, and Chicken

1. Add the cooked linguine to the Alfredo sauce and toss until evenly coated.

2. Return the garlic butter chicken to the pan and mix with the pasta and sauce.

3. Cook over low heat for 1–2 minutes to ensure everything is heated through.

Step 5: Serve and Garnish

1. Serve the pasta hot in shallow bowls or on plates.

2. Top with freshly chopped parsley, more grated Parmesan, and cracked black pepper.

3. Enjoy with garlic bread or a crisp side salad.

Optional Additions & Variations

• Vegetables: Add sautéed spinach, mushrooms, or steamed broccoli for extra color and nutrition.

• Spicy Kick: Add a pinch of crushed red pepper flakes to the sauce.

• Cheesy Boost: Mix in a handful of shredded mozzarella or provolone for a thicker, cheesier sauce.

• Lighter Version: Substitute half-and-half for heavy cream and use grilled or baked chicken.

Storage & Reheating

To Store:
Cool completely and transfer to an airtight container. Store in the fridge for up to 3 days.

To Reheat:
Warm gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce. Or microwave in 30–60 second intervals, stirring in between.

Note: Alfredo sauce may thicken when stored. Reheat slowly to restore its creaminess.

Nutritional Information (Per Serving, approx. 1/5 of recipe)

Note: Values are approximate and may vary depending on ingredients and brands.