Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Oh yes, that’s a classic comfort-food combo! Here’s a rich and creamy recipe for Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce — perfect for a cozy dinner.

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Ingredients:

For the chicken:

• 2 large boneless, skinless chicken breasts, cut into thin strips or bite-sized pieces

• Salt and pepper, to taste

• 1 teaspoon garlic powder

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

For the Alfredo sauce and pasta:

• 12 oz linguine pasta

• 4 tablespoons unsalted butter

• 4 cloves garlic, minced

• 2 cups heavy cream

• 1 cup freshly grated Parmesan cheese

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the linguine:
   Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Drain and set aside.

2. Cook the chicken:
   Season the chicken pieces with salt, pepper, and garlic powder.
   In a large skillet, heat butter and olive oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5–7 minutes. Remove chicken from the skillet and set aside.

3. Make the Alfredo sauce:
   In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
   Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until the sauce starts to thicken.
   Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

4. Combine:
   Add the cooked chicken and linguine into the sauce. Toss to coat everything evenly. If the sauce is too thick, add a splash of pasta water to loosen it.

5. Serve:
   Garnish with chopped fresh parsley and extra Parmesan if desired. Serve immediately.