Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

This is a luxury-level comfort meal: juicy garlic-butter chicken, silky Alfredo sauce, perfectly cooked linguine, and layers of flavor built slowly and carefully. Take your time—this recipe is all about depth, creaminess, and balance.

INGREDIENTS (SERVES 4–6)

For the Chicken

2 large boneless, skinless chicken breasts
(or 4 small ones, sliced in half lengthwise)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon Italian seasoning
½ teaspoon onion powder
3 tablespoons unsalted butter
1 tablespoon olive oil
6–8 cloves garlic, minced very finely
2 tablespoons fresh parsley, chopped (optional garnish)

For the Pasta

16 oz (450 g) linguine
Water (large pot, heavily salted)
1 tablespoon salt for pasta water

For the Alfredo Sauce (Extra Creamy Version)

4 tablespoons unsalted butter
6 cloves garlic, minced
2 cups heavy cream
1 cup whole milk
1½ cups freshly grated Parmesan cheese
(do NOT use pre-shredded if possible—it won’t melt smoothly)
½ cup grated Romano cheese (optional but amazing)
½ teaspoon salt (adjust later)
½ teaspoon black pepper
¼ teaspoon nutmeg (optional, but traditional)
½ teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder

Optional Add-Ins (Choose Any)

Sautéed mushrooms
Spinach
Broccoli florets
Sun-dried tomatoes
Red pepper flakes (for heat)

STEP 1: PREP EVERYTHING FIRST (IMPORTANT)

Before turning on the stove:

Mince all garlic.
Grate all cheese.
Pat chicken dry with paper towels.
Measure cream, milk, butter, and seasonings.

Why? Alfredo sauce moves fast. If you stop to prep mid-cooking, it can break or burn.

STEP 2: SEASON & COOK THE GARLIC BUTTER CHICKEN

Lay chicken breasts on a cutting board.
Season both sides with:
- Salt
- Pepper
- Garlic powder
- Paprika
- Italian seasoning
- Onion powder
Heat a large skillet over medium-high heat.
Add olive oil and butter together.
Once butter is melted and foamy, add chicken.
Cook 5–7 minutes per side until golden brown and cooked through.
- Don’t move it too much—let it sear.
Lower heat slightly and add minced garlic.
Spoon the garlic butter over the chicken for 30–60 seconds.
Remove chicken and let it rest on a plate.
Do NOT clean the pan—those brown bits are flavor.

STEP 3: COOK THE LINGUINE

Bring a large pot of water to a rolling boil.
Add salt (it should taste like the sea).
Add linguine and cook 1 minute less than package directions.
Reserve 1½ cups of pasta water, then drain.

STEP 4: BUILD THE ALFREDO SAUCE (SLOW & CREAMY)

Using the same skillet from the chicken:

Lower heat to medium-low.
Add butter and let it melt gently.
Add garlic and sauté 30 seconds only (do not brown).
Slowly pour in heavy cream and milk.
Stir continuously and let it gently simmer (NOT boil) for 4–5 minutes.
Add:
- Salt
- Pepper
- Nutmeg
- Italian seasoning
- Garlic powder
- Onion powder
Reduce heat to low.
Add Parmesan cheese a little at a time, stirring constantly.
Add Romano cheese if using.
Sauce should become thick, glossy, and smooth.

If sauce is too thick → add reserved pasta water
If too thin → simmer 1–2 minutes longer

STEP 5: COMBINE PASTA & SAUCE

Add drained linguine directly into the sauce.
Toss gently using tongs.
Add small splashes of pasta water until silky and coated.
Taste and adjust salt and pepper.

STEP 6: SLICE & ADD THE CHICKEN

Slice chicken into strips or bite-size pieces.
Add chicken back into the pasta.
Toss gently so chicken absorbs sauce.

STEP 7: FINAL TOUCHES

Sprinkle fresh parsley
Add extra Parmesan
Optional red pepper flakes
Drizzle with a tiny bit of olive oil for shine

SERVING IDEAS

Garlic bread or breadsticks
Simple Caesar salad
Roasted vegetables
Lemon wedges (brightens the richness)

PRO TIPS FOR PERFECT ALFREDO

Low heat is key—high heat breaks the sauce
Always grate cheese fresh
Pasta water is magic—don’t skip it
Let chicken rest so it stays juicy