🧄 Creamy Garlic Butter Chicken & Linguine Alfredo
🛒 Ingredients
For the chicken:
2 chicken breasts (boneless, skinless)
Salt & black pepper (to taste)
1 tsp paprika
1 tsp Italian seasoning
2 tbsp butter
1 tbsp olive oil
4 cloves garlic (minced)
For the pasta & sauce:
250–300g linguine
2 tbsp butter
4 cloves garlic (minced)
2 cups heavy cream
1 cup grated Parmesan cheese
Salt & pepper (to taste)
½ tsp nutmeg (optional)
½ cup pasta water (reserved)
Fresh parsley (for garnish)
👩🍳 Instructions
- Cook the pasta
Boil salted water and cook linguine until al dente.
Reserve ½ cup pasta water, then drain. - Season & cook the chicken
Season chicken with salt, pepper, paprika, and Italian seasoning.
Heat olive oil + butter in a pan over medium heat.
Cook chicken 5–6 minutes per side until golden and fully cooked.
Add minced garlic in the last minute.
Remove chicken and slice. - Make the Alfredo sauce
In the same pan, melt butter and sauté garlic until fragrant.
Pour in heavy cream and simmer 3–4 minutes.
Stir in Parmesan cheese until melted and smooth.
Season with salt, pepper, and nutmeg. - Combine everything
Add cooked linguine to the sauce.
Toss well, adding reserved pasta water little by little until silky.
Return sliced chicken to the pan and coat with sauce.
✨ Serve
Garnish with fresh parsley and extra Parmesan.
Serve hot and creamy!
💡 Tips
Add mushrooms or spinach for extra flavor.
Use grilled shrimp instead of chicken for variation.
Don’t overheat the sauce after adding cheese (prevents separation).