🧄 Creamy Garlic Butter Chicken & Linguine Alfredo
🛒 Ingredients (Serves 3–4)
For the chicken:
2 large chicken breasts (boneless, skinless)
Salt & black pepper (to taste)
1 tsp paprika
2 tbsp butter
1 tbsp olive oil
4 cloves garlic (minced)
For the pasta & sauce:
250–300 g linguine pasta
2 tbsp butter
1 cup heavy cream (or cooking cream)
¾ cup grated Parmesan cheese
3 cloves garlic (minced)
½ tsp Italian seasoning (optional)
Salt & pepper (to taste)
½ cup pasta water (reserved)
Fresh parsley (optional, for garnish)
👩🍳 Instructions
- Cook the pasta
Boil salted water and cook linguine until al dente.
Reserve ½ cup pasta water, then drain and set aside. - Prepare the chicken
Season chicken with salt, pepper, and paprika.
Heat butter + olive oil in a pan over medium heat.
Cook chicken for 5–6 minutes per side until golden and fully cooked.
Add minced garlic in the last minute for flavor.
Remove chicken, rest for a few minutes, then slice. - Make the Alfredo sauce
In the same pan, melt butter.
Add garlic and sauté until fragrant (about 30 seconds).
Pour in cream and simmer gently.
Stir in Parmesan cheese until melted and smooth.
Add Italian seasoning, salt, and pepper. - Combine
Add cooked linguine to the sauce.
Toss well, adding reserved pasta water little by little to loosen the sauce.
Return sliced chicken to the pan and coat with sauce. - Serve
Garnish with parsley and extra Parmesan.
Serve hot and creamy!
🔥 Tips
Add mushrooms or spinach for extra flavor.
Use grilled chicken for a smoky twist.
If sauce is too thick, just add more pasta water.