Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Introduction

Creamy Garlic Butter Chicken with Linguine Alfredo is the kind of comfort food that feels both indulgent and satisfying, yet surprisingly achievable in a home kitchen. This dish combines tender, golden-browned chicken with a rich garlic butter sauce and silky Alfredo-coated linguine. The flavors are layered: savory chicken, aromatic garlic, buttery richness, nutty Parmesan, and a subtle herb finish that ties everything together.

What makes this recipe special is the balance. The chicken is seasoned and seared for flavor and texture, not boiled or overcooked. The garlic butter sauce is creamy without being heavy, and the Alfredo clings to the linguine instead of pooling on the plate. Every bite should taste intentional.

This recipe is perfect for a family dinner, a special weekend meal, or anytime you want restaurant-quality food at home without complicated techniques or hard-to-find ingredients.

Ingredients

For the Chicken

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 teaspoon Italian seasoning
½ teaspoon paprika (optional, for color and mild warmth)
½ teaspoon garlic powder (optional, enhances garlic flavor)

For the Garlic Butter Sauce

4 tablespoons unsalted butter
6 cloves garlic, minced
½ teaspoon crushed red pepper flakes (optional, adjust to taste)
½ cup chicken broth (low sodium recommended)
1 cup heavy cream

For the Alfredo Sauce & Pasta

12 ounces linguine pasta
1 cup freshly grated Parmesan cheese (do not use pre-shredded)
¼ teaspoon nutmeg (optional, traditional Alfredo flavor enhancer)
Salt, to taste

Garnish (Optional but Recommended)

Fresh parsley, finely chopped
Extra grated Parmesan cheese

Equipment Needed

Large skillet or sauté pan
Large pot for pasta
Wooden spoon or silicone spatula
Tongs
Measuring cups and spoons

Step-by-Step Instructions

Step 1: Prepare the Chicken

Start by cutting the chicken breasts into evenly sized, bite-sized pieces. Keeping the pieces uniform ensures even cooking and prevents some pieces from drying out while others remain undercooked.

Pat the chicken dry with paper towels. This is an important step—removing surface moisture helps the chicken brown properly rather than steaming in the pan.

Place the chicken in a bowl and season with salt, black pepper, Italian seasoning, paprika, and garlic powder. Toss until all pieces are evenly coated. Let the chicken sit for about 10 minutes while you prepare the rest of your ingredients. This short rest allows the seasoning to absorb into the meat.

Step 2: Cook the Pasta

Bring a large pot of water to a rolling boil. Add a generous amount of salt—your water should taste like the sea. Properly salted water is essential for flavorful pasta.

Add the linguine and cook according to package instructions until al dente. This usually takes about 9–11 minutes, depending on the brand.

Before draining, reserve about 1 cup of the pasta cooking water. This starchy water is extremely useful for adjusting the sauce later.

Drain the pasta and set it aside. Do not rinse it; the starch on the surface helps the sauce adhere.

Step 3: Sear the Chicken

Heat a large skillet over medium-high heat. Add the olive oil and let it heat until shimmering but not smoking.

Add the chicken pieces in a single layer. Do not overcrowd the pan—cook in batches if necessary. Overcrowding will lower the temperature and prevent browning.

Let the chicken cook undisturbed for about 3–4 minutes on the first side. This allows a golden crust to form. Flip the pieces and cook for another 3–4 minutes until fully cooked and nicely browned.

Once done, remove the chicken from the skillet and set it aside on a plate. Cover loosely to keep warm.

Step 4: Make the Garlic Butter Base

Reduce the heat to medium. In the same skillet (do not clean it—those browned bits are flavor), add the butter.

Once the butter melts, add the minced garlic and red pepper flakes. Stir constantly and cook for about 30–60 seconds, just until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

Step 5: Build the Creamy Sauce

Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Let the broth simmer for 2–3 minutes, reducing slightly.

Lower the heat to medium-low and slowly add the heavy cream, stirring constantly. Allow the mixture to gently simmer for 4–5 minutes until it thickens slightly.

Add the nutmeg (if using) and season lightly with salt. Remember that Parmesan will add saltiness later, so go easy at this stage.

Step 6: Add the Parmesan Cheese

Gradually sprinkle in the freshly grated Parmesan cheese, stirring constantly to prevent clumping. The cheese should melt smoothly into the sauce, thickening it and giving it a creamy, velvety texture.

If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.

Step 7: Combine Chicken and Pasta

Return the cooked chicken to the skillet and stir to coat it in the sauce. Let it simmer gently for 2–3 minutes so the flavors meld.

Add the cooked linguine directly to the skillet. Use tongs to toss the pasta with the sauce, ensuring every strand is well coated. Add additional pasta water as needed to achieve your desired consistency.

Step 8: Final Taste and Garnish

Taste the dish and adjust seasoning with salt and black pepper as needed.

Remove from heat and garnish with chopped fresh parsley and extra Parmesan cheese.

Serving Suggestions

Serve immediately while hot. This dish pairs beautifully with:

Garlic bread or warm crusty bread
A simple green salad with lemon vinaigrette
Steamed broccoli or roasted asparagus

Tips for Success

Use fresh Parmesan: Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Control the heat: Alfredo sauce should never boil vigorously. Gentle heat keeps it smooth.
Don’t rush the garlic: Burnt garlic can ruin the entire dish.
Save pasta water: It’s the secret to restaurant-style sauces.

Variations

Add vegetables: Spinach, mushrooms, or sun-dried tomatoes work well.
Protein swap: Try shrimp or salmon instead of chicken.
Lighter version: Use half-and-half instead of heavy cream (sauce will be thinner).
Extra garlic: Roast whole garlic cloves and mash them into the sauce.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or cream to restore creaminess. Avoid high heat, as it can cause the sauce to separate.

Final Thoughts

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is a timeless dish that feels indulgent without being overly complicated. By understanding each step and ingredient, you can confidently recreate this meal again and again—and even adapt it to your own taste.