Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
Introduction
Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is the ultimate comfort dish—rich, velvety, and bursting with savory garlic flavor. Tender chicken pieces are sautéed in butter and olive oil, then folded into a luxurious Alfredo sauce that perfectly coats strands of linguine. This recipe is ideal for weeknight indulgence or a cozy weekend meal that feels restaurant-worthy without being complicated.
Description
This dish features juicy, pan-seared chicken infused with garlic butter, combined with linguine pasta and a creamy Alfredo sauce made from butter, cream, and Parmesan cheese. The result is a smooth, indulgent pasta with balanced flavors—creamy, savory, and slightly nutty from the cheese, with aromatic garlic in every bite.
Ingredients Quantity
For the Chicken
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons unsalted butter
Salt and black pepper, to taste
1 teaspoon Italian seasoning
½ teaspoon paprika
4 cloves garlic, minced
For the Pasta & Sauce
12 ounces linguine pasta
3 tablespoons unsalted butter
1 cup heavy cream
1 cup freshly grated Parmesan cheese
½ cup reserved pasta water (as needed)
Salt and black pepper, to taste
Garnish (Optional)
Fresh parsley, chopped
Extra Parmesan cheese
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Cook the Chicken
Heat olive oil and 2 tablespoons butter in a large skillet over medium heat.
Season chicken with salt, pepper, Italian seasoning, and paprika.
Add chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until golden and cooked through.
Add minced garlic and sauté for 30 seconds until fragrant. Remove chicken from skillet and set aside.
Prepare the Alfredo Sauce
In the same skillet, melt 3 tablespoons butter over medium-low heat.
Add heavy cream and gently simmer for 2–3 minutes.
Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
Combine Everything
Add cooked linguine and chicken back into the skillet.
Toss gently, adding reserved pasta water as needed to loosen the sauce.
Serve
Garnish with fresh parsley and extra Parmesan. Serve hot.
Origin and Cultural Significance
Alfredo sauce originated in Italy, where it was traditionally made with butter and Parmesan cheese. The cream-based version became popular in Italian-American cuisine, evolving into a comfort food staple. Pairing Alfredo sauce with chicken and pasta reflects modern adaptations that emphasize heartiness and indulgence.
Optional Additions
Sautéed mushrooms
Spinach or broccoli
Sun-dried tomatoes
Red pepper flakes for heat
Shrimp instead of chicken
Tips for Success
Use freshly grated Parmesan for the smoothest sauce
Do not overheat the cream to prevent separation
Reserve pasta water—it helps bind the sauce beautifully
Cook pasta just until al dente to avoid mushiness
Nutritional Information (Approximate per Serving)
Calories: 650–700
Protein: 38g
Carbohydrates: 50g
Fat: 35g
Calcium: High (from Parmesan and cream)
Conclusion
Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is a satisfying dish that combines simplicity with rich flavor. It’s comforting, filling, and guaranteed to impress anyone at the table.
Recommendation
Pair this dish with a crisp green salad or steamed vegetables to balance the richness. A glass of sparkling water or light white wine complements it beautifully.
Embracing Healthful Indulgence
While indulgent, this recipe can be enjoyed mindfully by using moderate portions, whole-grain pasta, or lighter cream alternatives. It’s proof that comfort food can still fit into a balanced lifestyle when enjoyed with intention.
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