🍝 Creamy Garlic Butter Chicken & Linguine Alfredo
🛒 Ingredients
For the chicken:
2 large chicken breasts (sliced or pounded thin)
Salt & black pepper (to taste)
1 tsp paprika
1 tsp Italian seasoning
2 tbsp butter
1 tbsp olive oil
For the pasta & sauce:
250–300g linguine
3 tbsp butter
4–5 cloves garlic (minced)
2 cups heavy cream
1 cup grated Parmesan cheese
½ cup chicken broth (optional, for lighter sauce)
Salt & pepper (to taste)
½ tsp nutmeg (optional, but adds depth)
Fresh parsley (for garnish)
👨🍳 Instructions
- Cook the pasta
Boil salted water and cook linguine according to package instructions.
Reserve ½ cup pasta water, then drain and set aside. - Cook the chicken
Season chicken with salt, pepper, paprika, and Italian seasoning.
Heat butter + olive oil in a pan over medium heat.
Cook chicken 4–5 minutes per side until golden and fully cooked.
Remove and set aside (slice if needed). - Make the Alfredo sauce
In the same pan, melt butter and sauté garlic for about 1 minute.
Pour in heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese slowly until melted and smooth.
Add chicken broth if you want a thinner sauce.
Season with salt, pepper, and nutmeg. - Combine
Add cooked linguine to the sauce and toss well.
Add a splash of reserved pasta water if needed for silkiness.
Return chicken to the pan and coat in sauce. - Serve
Garnish with fresh parsley and extra Parmesan.
Serve hot and enjoy!
💡 Tips
Use freshly grated Parmesan for the smoothest sauce.
Don’t boil the cream too hard—it can separate.
Add mushrooms or spinach for extra flavor.