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Creamy Garlic Butter Chicken & Linguine in Alfredo

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Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is a rich, comforting Italian-American pasta dish featuring juicy, pan-seared chicken breast, tender linguine, and a silky homemade Alfredo sauce made with butter, garlic, heavy cream, and Parmesan cheese. This restaurant-quality meal is surprisingly easy to make at home and is perfect for weeknight dinners, date nights, or family gatherings.

Recipe Information

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 4–6
  • Cuisine: Italian-American
  • Course: Main Course
  • Difficulty: Easy

Equipment Needed

  • Large pot
  • Large skillet or sauté pan
  • Tongs
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons
  • Cheese grater
  • Colander

Ingredients

For the Chicken

  • 2 large boneless, skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

For the Linguine

  • 12 ounces (340g) linguine
  • Water
  • 1 tablespoon salt (for pasta water)

For the Garlic Butter Alfredo Sauce

  • 4 tablespoons unsalted butter
  • 6 garlic cloves, finely minced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1½ cups freshly grated Parmesan cheese
  • ½ cup grated Romano cheese (optional)
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon crushed red pepper flakes (optional)
  • Salt to taste
  • Freshly cracked black pepper
  • 1 tablespoon chopped fresh parsley

Optional Add-Ins

  • Fresh spinach
  • Mushrooms
  • Sun-dried tomatoes
  • Broccoli florets
  • Asparagus
  • Baby peas
  • Bacon pieces

Instructions

Step 1: Prepare the Chicken

Pat the chicken breasts dry using paper towels.

Season both sides with:

  • Salt
  • Pepper
  • Garlic powder
  • Onion powder
  • Italian seasoning
  • Paprika

Allow the chicken to sit for 10 minutes before cooking.

Step 2: Cook the Chicken

Heat olive oil in a large skillet over medium-high heat.

Add butter.

Once melted, place the chicken in the skillet.

Cook for approximately:

  • 5–6 minutes per side

Cook until golden brown and the internal temperature reaches 165°F (74°C).

Remove chicken and let it rest for 5–10 minutes.

Slice into strips.

Step 3: Cook the Linguine

Bring a large pot of salted water to a boil.

Cook linguine according to package directions until al dente.

Reserve 1 cup of pasta water before draining.

Drain pasta.

Do not rinse.

Step 4: Make the Alfredo Sauce

Using the same skillet:

Melt:

  • 4 tablespoons butter

Add minced garlic.

Cook for about:

  • 1 minute

Do not brown the garlic.

Pour in:

  • Heavy cream
  • Whole milk

Stir continuously.

Bring to a gentle simmer.

Add:

  • Italian seasoning
  • Pepper
  • Red pepper flakes (optional)

Reduce heat to low.

Gradually stir in Parmesan cheese.

Then add Romano cheese.

Whisk until completely smooth.

Step 5: Adjust the Sauce

If the sauce becomes too thick:

Add reserved pasta water a little at a time.

The perfect Alfredo sauce should be:

  • Smooth
  • Creamy
  • Silky
  • Able to coat the pasta without becoming runny

Step 6: Combine Everything

Add cooked linguine directly into the Alfredo sauce.

Use tongs to coat every strand evenly.

Return sliced chicken to the skillet.

Mix gently.

Cook for another 2 minutes until everything is heated through.

Step 7: Garnish

Top with:

  • Fresh parsley
  • Extra Parmesan cheese
  • Fresh cracked black pepper
  • Red pepper flakes (optional)

Serve immediately while hot.

Chef’s Tips

  • Freshly grated Parmesan melts much better than pre-shredded cheese.
  • Avoid boiling the sauce after adding the cheese to prevent it from separating.
  • Let the chicken rest before slicing to keep it juicy.
  • Cook pasta just until al dente, as it will finish cooking slightly in the sauce.
  • Reserve pasta water—it helps emulsify the sauce and gives it a glossy finish.

Delicious Variations

Garlic Butter Shrimp Alfredo

Replace chicken with large shrimp. Cook shrimp for 1–2 minutes per side until pink.

Cajun Alfredo

Season the chicken with Cajun seasoning for a spicy twist.

Mushroom Alfredo

Sauté sliced mushrooms before adding the garlic.

Spinach Alfredo

Stir fresh spinach into the sauce until just wilted.

Bacon Chicken Alfredo

Add crispy chopped bacon before serving.

Broccoli Alfredo

Mix steamed broccoli florets into the finished pasta.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently over low heat on the stovetop or in the microwave.

Add a splash of milk or cream while reheating to restore the sauce’s creamy consistency.

Freezing

Alfredo sauce can separate after freezing because of its dairy content, so this dish is best enjoyed fresh. If needed, freeze for up to 1 month and thaw overnight in the refrigerator before reheating gently.

Nutrition Information (Approximate Per Serving)

  • Calories: 760
  • Protein: 42g
  • Carbohydrates: 50g
  • Fat: 44g
  • Saturated Fat: 24g
  • Cholesterol: 180mg
  • Fiber: 2g
  • Sugar: 4g
  • Sodium: 780mg
  • Calcium: 420mg

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