🍝 Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
🛒 Ingredients
For the chicken
2 large chicken breasts, sliced thin
Salt & black pepper, to taste
1 tsp paprika
1 tsp Italian seasoning
2 tbsp olive oil
3 tbsp butter
For the pasta
12 oz (340 g) linguine
Water + salt for boiling
For the Alfredo sauce
4 tbsp butter
5–6 cloves garlic, minced
1 ½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ tsp garlic powder
½ tsp black pepper
Salt, to taste
Optional: pinch of nutmeg or chili flakes
Garnish (optional)
Fresh parsley
Extra Parmesan
👩🍳 Instructions
Cook the pasta
Bring a large pot of salted water to a boil. Cook linguine until al dente.
👉 Reserve ½ cup pasta water, then drain and set aside.
Cook the chicken
Season chicken with salt, pepper, paprika, and Italian seasoning.
Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
Cook chicken 4–5 minutes per side until golden and cooked through.
Remove chicken and set aside.
Make the garlic butter sauce
In the same skillet, lower heat to medium.
Add remaining 2 tbsp butter and minced garlic.
Sauté 30–40 seconds until fragrant (don’t burn it!).
Create the Alfredo
Pour in heavy cream, garlic powder, pepper, and salt.
Simmer gently for 3–4 minutes until slightly thickened.
Stir in Parmesan cheese until smooth and creamy.
Bring it all together
Add cooked linguine to the sauce. Toss to coat.
Add sliced chicken back in.
Splash in reserved pasta water if needed for extra creaminess.
Finish & serve
Taste and adjust seasoning.
Garnish with parsley and extra Parmesan.
💡 Tips
Want it extra rich? Add a spoon of cream cheese.
Swap linguine for fettuccine or penne if you like.
Add mushrooms or spinach for a restaurant-style twist.
If you want, I can also write this as a long viral food post, short reel caption, or one-pan version 😉
