Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
Introduction
Rich, comforting, and irresistibly creamy, this Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is a true treasure worth keeping close. It brings together tender chicken, silky pasta, and a luxurious garlic-infused Alfredo sauce that feels indulgent yet homemade. A dish that turns an ordinary meal into something special.
Description
This recipe features bite-sized chicken breast pieces sautéed in olive oil and garlic butter, then folded into perfectly cooked linguine coated in a smooth, creamy Alfredo sauce. The balance of savory garlic, buttery richness, and creamy Parmesan makes every bite deeply satisfying.
Ingredients & Quantities
For the Chicken & Pasta
1 pound (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
Salt and black pepper, to taste
12 ounces (340 g) linguine pasta
For the Alfredo Sauce
3 tablespoons unsalted butter
4 cloves garlic, minced
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
For Garnish (optional)
Fresh parsley, chopped
Extra Parmesan cheese
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
Prepare the Chicken
Season the chicken pieces with salt and black pepper.
Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5–7 minutes, stirring occasionally, until golden and fully cooked. Remove from the skillet and set aside.
Make the Garlic Butter Sauce
In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant (do not brown).
Create the Alfredo Sauce
Pour in the heavy cream, stirring gently. Add Italian seasoning and red pepper flakes if using. Simmer for 3–4 minutes until slightly thickened.
Combine Everything
Stir in the Parmesan cheese until smooth. Return the cooked chicken to the skillet and mix well.
Add the cooked linguine and toss until fully coated in the sauce.
Serve
Taste and adjust seasoning. Garnish with fresh parsley and extra Parmesan before serving.
Origin and Cultural Significance
Alfredo sauce has its roots in Italian cuisine, originating in Rome, where it was traditionally made with butter and Parmesan. The creamy version popular today evolved in North America, becoming a symbol of comforting, family-style meals. This dish reflects the global adaptation of Italian flavors into a hearty, modern classic.
Optional Additions
Sautéed mushrooms or spinach for extra depth
Sun-dried tomatoes for a tangy contrast
Shrimp instead of chicken for a seafood twist
A splash of white wine added to the sauce for complexity
Tips for Success
Use freshly grated Parmesan for the smoothest sauce
Avoid high heat once the cream is added to prevent separation
Reserve a little pasta water to loosen the sauce if needed
Season gradually — Parmesan adds saltiness
Nutritional Information (Approximate per serving)
Calories: 620–680 kcal
Protein: 38 g
Carbohydrates: 48 g
Fat: 34 g
Calcium: High (from Parmesan and cream)
Conclusion
Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is a dish that delivers warmth, comfort, and elegance in one plate. Simple ingredients come together to create something truly memorable.
Recommendation
Serve this dish with a crisp green salad and warm garlic bread for a complete, restaurant-quality meal at home. It’s perfect for family dinners, date nights, or whenever you want to impress effortlessly.
Embracing Healthful Indulgence
Indulgence doesn’t have to mean excess. Enjoy this creamy classic mindfully — savoring quality ingredients, balanced portions, and the joy of sharing a lovingly prepared meal. Comfort food, when enjoyed with intention, nourishes both body and soul 💛
If you want, I can also:
Rewrite this for Facebook or Instagram
Make a healthier/light version
Turn it into a printable recipe card
Just tell me 😊
