Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- 8 oz linguine pasta
- ½ teaspoon garlic powder (optional, for extra flavor)
- ½ teaspoon onion powder (optional)
- Chopped fresh parsley (for garnish)
Instructions
- Cook the pasta
Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente.
Drain and set aside. - Season the chicken
Season chicken pieces with salt, black pepper, and Italian seasoning. - Cook the chicken
Heat olive oil in a large skillet over medium heat.
Add chicken and cook for 5–7 minutes, stirring occasionally, until golden and fully cooked.
Remove chicken from skillet and set aside. - Make the garlic butter base
In the same skillet, melt butter over medium heat.
Add minced garlic and sauté for 30–60 seconds until fragrant (do not brown). - Prepare the Alfredo sauce
Pour in heavy cream and stir well.
Add garlic powder and onion powder if using.
Simmer gently for 3–4 minutes until slightly thickened. - Add cheese
Slowly stir in Parmesan cheese until melted and smooth. - Combine everything
Return the cooked chicken to the skillet.
Add the cooked linguine and toss until everything is well coated in the sauce. - Taste and adjust
Adjust seasoning with more salt and pepper if needed. - Serve
Garnish with chopped parsley and extra Parmesan if desired. Serve hot.
Serving Tips
- Pair with garlic bread or a fresh green salad
- Best enjoyed fresh, but leftovers keep well in the fridge for up to 2 days
