Creamy Garlic Butter Chicken & Linguine

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4 people

Ingredients

The Pasta: 1 lb (450g) Linguine pasta.
The Chicken: 1.5 lbs chicken breast (thinly sliced), 1 tsp paprika, salt, and pepper.
The Sauce: 4 tbsp unsalted butter, 4-5 cloves garlic (minced), 2 cups heavy cream, 1.5 cups freshly grated Parmesan cheese.
The Garnish: Fresh parsley and red pepper flakes (optional).

Instructions

Boil the Pasta: Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Sear the Chicken: Season chicken with salt, pepper, and paprika. In a large skillet, melt 1 tbsp of butter over medium-high heat. Sear chicken until golden and cooked through (about 3-4 minutes per side). Remove and set aside.
Make the Garlic Butter Base: In the same skillet, lower heat to medium and add the remaining butter. Once melted, sauté the minced garlic for 1 minute until fragrant (don’t let it brown!).
Simmer the Cream: Pour in the heavy cream. Let it simmer gently for 3-5 minutes, stirring occasionally, until it starts to thicken slightly.
Emulsify the Cheese: Whisk in the Parmesan cheese slowly. Stir until the sauce is smooth and creamy. If it’s too thick, add a splash of the reserved pasta water.
Combine: Toss the cooked linguine and chicken back into the skillet. Coat everything thoroughly in the sauce. Top with fresh parsley.

Pro Tips for Success

Fresh is Best: Avoid the “shaky green can” Parmesan. Freshly grated cheese melts into the cream, whereas pre-shredded cheese often has anti-clumping agents that make the sauce grainy.
Don’t Overcook the Garlic: Garlic turns bitter if burnt. If your pan is too hot after the chicken, take it off the heat for a moment before adding the garlic.
Warm Your Bowls: This sauce is rich in fats; serving it in cold bowls will cause the sauce to seize up and thicken too quickly.

Nutritional Information (Per Serving)

Metric	Amount
Calories	850 kcal
Protein	45g
Fat	48g
Carbs	62g
Fiber	2g

The Benefits

High Protein: Thanks to the chicken breast, this meal is incredibly satiating and supports muscle recovery.
Energy Dense: The complex carbs from the pasta provide a sustained energy release.
Homemade Quality: By making your own Alfredo, you avoid the preservatives and excess sodium found in jarred sauces.

Common Questions & Answers

Q: Can I use milk instead of heavy cream?

A: You can, but the sauce will be much thinner. To get a similar consistency, you would need to create a roux (butter and flour) first, or the sauce won’t cling to the noodles.

Q: How do I store and reheat leftovers?

A: Store in an airtight container for up to 3 days. When reheating, add a teaspoon of water or milk to the bowl to “loosen” the sauce, as the pasta will absorb the moisture overnight.

Q: What vegetables go well with this?

A: Steamed broccoli, sautéed spinach, or roasted asparagus are perfect additions to cut through the richness of the butter and cream.