Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

🍝 Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Description

A rich, comforting Italian-inspired dish featuring juicy pan-seared chicken breasts smothered in a creamy garlic butter Alfredo sauce. Tossed with tender linguine, this restaurant-quality meal brings together the silky texture of cream, the savory depth of Parmesan, and the irresistible aroma of garlic butter — all ready in under 40 minutes!

🧄 Ingredients

For the Chicken:

2 large chicken breasts (about 1 lb / 450g), sliced in half lengthwise
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning
2 tbsp all-purpose flour (for dredging)
2 tbsp butter
1 tbsp olive oil

For the Alfredo Sauce:

3 tbsp butter
4 cloves garlic, minced
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ cup chicken broth (or pasta water)
Salt & pepper, to taste
Optional: pinch of nutmeg or chili flakes

For the Pasta:

10 oz (280g) linguine
Salt, for boiling water

Optional Garnish:

Fresh parsley, chopped
Extra grated Parmesan

🍳 Instructions

Cook Linguine
- Bring a large pot of salted water to a boil.
- Cook linguine until al dente (usually 8–10 minutes).
- Drain, reserving about ½ cup of the pasta water.
Prepare Chicken
- Pat chicken dry. Season with salt, pepper, and Italian seasoning, then lightly dredge in flour.
- In a large skillet, heat butter and olive oil over medium-high heat.
- Sear chicken on each side for 4–5 minutes or until golden and cooked through.
- Remove and set aside on a plate.
Make Garlic Butter Alfredo Sauce
- In the same skillet, melt 3 tbsp butter. Add minced garlic and sauté until fragrant (30–45 seconds).
- Stir in heavy cream and chicken broth (or pasta water).
- Lower heat and whisk in Parmesan cheese until melted and smooth.
- Season with salt, pepper, and a pinch of nutmeg or chili flakes if desired.
Combine Everything
- Slice cooked chicken into strips.
- Add linguine to the skillet and toss to coat in sauce.
- Add chicken slices on top, spooning extra sauce over.
Garnish & Serve
- Sprinkle with fresh parsley and more Parmesan.
- Serve immediately while hot and creamy.

📝 Notes

Freshly grated Parmesan melts better than pre-shredded cheese.
For a lighter version, use half-and-half instead of heavy cream.
You can substitute shrimp, salmon, or mushrooms for the chicken.
Add steamed broccoli or spinach for extra color and nutrients.

💡 Tips

Don’t overcook the pasta: It will continue cooking in the sauce.
Use room temperature cream: Prevents curdling when added to the hot pan.
Deglaze the pan: After searing chicken, use a bit of broth to lift the flavorful bits — this deepens the sauce flavor.
Add cheese gradually: Helps create a smooth sauce without clumping.

🍽️ Servings

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

⚖️ Nutritional Information (per serving)

(Approximate values)

Calories: 680 kcal
Protein: 42g
Carbohydrates: 45g
Fat: 36g
Saturated Fat: 19g
Fiber: 2g
Sodium: 750mg
Sugar: 2g

🌿 Health Benefits

Protein-Rich: Chicken supports muscle repair and satiety.
Calcium Boost: Parmesan and cream provide essential calcium for bone health.
Garlic Goodness: Garlic aids digestion and supports immunity.
Balanced Energy: The combination of carbs, fats, and protein keeps you fuller longer.

❓ Q & A Section

Q1: Can I use milk instead of heavy cream?
A: You can, but the sauce will be thinner. For better texture, mix milk with a tablespoon of flour or cream cheese.

Q2: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of milk or cream to restore creaminess.

Q3: Can this be made gluten-free?
A: Yes! Use gluten-free linguine and substitute cornstarch for flour in dredging.

Q4: How can I make it more flavorful?
A: Add a splash of white wine to the sauce or include a sprinkle of crushed red pepper for heat.

Q5: Can I meal-prep this?
A: Definitely. Keep sauce and pasta separate until serving to prevent sogginess.