Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce recipe

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Ingredients

For the Chicken:

• 2 large chicken breasts, halved horizontally (4 cutlets)
• 1 tsp paprika
• 1 tsp garlic powder
• Salt & black pepper (to taste)
• 2 tbsp olive oil
• 2 tbsp butter

For the Alfredo Sauce:

• 3 tbsp unsalted butter
• 5 cloves garlic, minced
• 2 cups heavy cream
• 1 cup chicken broth
• 1 cup freshly grated Parmesan cheese
• Salt & black pepper (to taste)
• 1/4 tsp nutmeg (optional, for warmth)
• Fresh parsley, chopped (for garnish)

For the Pasta:

• 400 g (14 oz) linguine pasta
• Salt (for boiling water)

Instructions

1. Cook the Pasta
   • Bring a large pot of salted water to boil.
   • Cook the linguine until al dente. Reserve 1/2 cup pasta water, then drain.
3. Cook the Chicken
   • Season chicken with paprika, garlic powder, salt, and pepper.
   • In a large skillet, heat olive oil and butter over medium-high heat.
   • Cook chicken 4–5 minutes per side until golden and fully cooked.
   • Remove chicken, set aside, and keep warm.
5. Make the Alfredo Sauce
   • In the same skillet, melt butter and sauté garlic until fragrant (about 1 minute).
   • Pour in heavy cream and chicken broth, stir and simmer 3–4 minutes.
   • Add Parmesan cheese and whisk until smooth and creamy.
   • Season with salt, pepper, and nutmeg (if using).
7. Combine
   • Add cooked linguine to the sauce, tossing to coat. Add a splash of pasta water if sauce is too thick.
   • Slice chicken and place on top of pasta.
   • Garnish with parsley and extra Parmesan.

🍴 Serving Suggestion

Serve with garlic bread and a fresh green salad for a complete meal.