🍝 Creamy Garlic Butter Chicken & Linguine Alfredo
đź›’ 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!
đź’ˇ 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.