Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
A rich and comforting pasta dish featuring tender garlic-butter chicken tossed with linguine in a silky homemade Alfredo sauce. Perfect for a cozy dinner or special occasion.
Ingredients
For the Chicken
- 1 pound (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning
For the Pasta
- 12 oz (340 g) linguine pasta
For the Alfredo Sauce
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- ¼ teaspoon nutmeg (optional)
- ½ cup pasta cooking water (as needed)
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. Reserve ½ cup of the pasta water, then drain and set aside. - Cook the Chicken
Season the chicken pieces with salt, black pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden and fully cooked. Remove the chicken from the skillet and set aside. - Make the Garlic Butter Sauce
In the same skillet, reduce heat to medium. Add butter and let it melt.
Add minced garlic and sauté for about 30 seconds until fragrant (do not brown). - Prepare the Alfredo Sauce
Pour in the heavy cream and bring to a gentle simmer.
Add Parmesan cheese, garlic powder, onion powder, nutmeg (if using), salt, and pepper. Stir until the sauce thickens slightly and becomes smooth. - Combine Everything
Add the cooked chicken back into the sauce, then add the linguine.
Toss gently to coat everything evenly. Add reserved pasta water little by little if the sauce is too thick. - Serve
Garnish with fresh parsley and extra Parmesan cheese if desired. Serve hot.
