Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Here’s a delicious, creamy recipe for Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce that’s perfect for a cozy, indulgent meal:

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Ingredients:

• 12 oz linguine pasta

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

• Salt and black pepper, to taste

• 1 teaspoon garlic powder

• 3 tablespoons unsalted butter, divided

• 1 tablespoon olive oil

• 4 cloves garlic, minced

• 2 cups heavy cream

• 1 cup freshly grated Parmesan cheese

• 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 instructions until al dente. Drain and set aside.

2. Cook the chicken:
   Season chicken pieces with salt, pepper, and garlic powder.
   In a large skillet, heat 1 tablespoon butter and olive oil over medium-high heat. Add chicken and cook until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.

3. Make the Alfredo sauce:
   In the same skillet, melt remaining 2 tablespoons butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
   Pour in heavy cream and bring to a simmer. Let it cook for 3-4 minutes, stirring occasionally until it starts to thicken.
   Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

4. Combine:
   Return chicken to the skillet and toss to coat in the sauce. Add cooked linguine and toss everything together. If needed, add a splash of pasta water to loosen the sauce.

5. Serve:
   Garnish with fresh parsley and extra Parmesan. Serve hot.