Creamy Garlic Butter Chicken & Linguine Alfredo Tender garlic butter chicken tossed with silky linguine in a rich, creamy Alfredo sauce—this comforting pasta dish is easy enough for a weeknight but feels restaurant-worthy.

 

Creamy Garlic Butter Chicken & Linguine Alfredo
Tender garlic butter chicken tossed with silky linguine in a rich, creamy Alfredo sauce—this comforting pasta dish is easy enough for a weeknight but feels restaurant-worthy.
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
For the Chicken
2 large chicken breasts, sliced into thin strips
2 tbsp olive oil
3 tbsp butter
4 cloves garlic, minced
1 tsp Italian seasoning
½ tsp paprika
½ tsp salt
½ tsp black pepper
For the Alfredo Sauce
3 tbsp butter
4 cloves garlic, minced
2 cups heavy cream
1 cup freshly grated Parmesan cheese
½ tsp Italian seasoning
¼ tsp black pepper
Salt, to taste
¼ cup pasta water (as needed)
For the Pasta
12 oz (340 g) linguine
2 tbsp fresh parsley, chopped
Extra Parmesan, for serving
Instructions
Cook the linguine
Bring a large pot of salted water to a boil.
Cook linguine according to package directions until al dente.
Reserve ¼ cup pasta water, then drain.
Cook the chicken
Season chicken strips with Italian seasoning, paprika, salt, and pepper.
Heat olive oil and butter in a large skillet over medium-high heat.
Add chicken and cook for 5–7 minutes until golden and cooked through.
Add minced garlic and cook for 30 seconds until fragrant.
Remove chicken from the skillet and set aside.
Make the Alfredo sauce
In the same skillet, melt butter over medium heat.
Add garlic and sauté for 30 seconds.
Pour in heavy cream and simmer gently for 2–3 minutes.
Stir in Parmesan cheese, Italian seasoning, and black pepper.
Add pasta water if needed to reach a smooth, creamy consistency.
Combine
Add cooked linguine to the sauce and toss until coated.
Return the chicken to the skillet and mix everything together.
Garnish with parsley and extra Parmesan.