Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Ingredients:

For the Chicken:

• 1 pound (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon Italian seasoning
• 2 tablespoons butter
• 4 cloves garlic, minced

For the Alfredo Sauce:

• 2 tablespoons butter
• 1 ½ cups heavy cream (or half-and-half)
• ¾ cup grated Parmesan cheese
• ½ teaspoon garlic powder (optional, for extra flavor)
• Salt and pepper, to taste
• ¼ teaspoon crushed red pepper flakes (optional, for a little heat)

For the Pasta:

• 8 ounces (225 g) linguine pasta
• Water and salt, for boiling

For Garnish (optional):

• Fresh parsley, chopped
• Extra Parmesan cheese

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Add linguine and cook according to package directions until al dente.
   • Drain and set aside.
2. Cook the Chicken:
   • In a large skillet, heat olive oil over medium-high heat.
   • Season the chicken pieces with salt, pepper, and Italian seasoning.
   • Add chicken to the pan and cook for 6–8 minutes, stirring occasionally, until golden and cooked through.
   • Add 2 tablespoons butter and minced garlic. Sauté for 1 minute until fragrant.
   • Remove the chicken from the pan and set aside.
3. Make the Alfredo Sauce:
   • In the same pan, melt 2 tablespoons butter over medium heat.
   • Pour in heavy cream and bring to a gentle simmer (don’t boil).
   • Stir in Parmesan cheese, garlic powder, salt, pepper, and red pepper flakes (if using).
   • Whisk until smooth and creamy, about 3–4 minutes.
4. Combine Everything:
   • Add cooked linguine and chicken back into the skillet.
   • Toss to coat everything evenly in the sauce.
   • Simmer for 1–2 minutes until heated through.
5. Serve:
   • Plate the creamy garlic butter chicken and linguine.
   • Sprinkle with chopped parsley and extra Parmesan if desired.

Tips:

• Add steamed broccoli, spinach, or mushrooms for extra flavor and nutrition.
• For a lighter version, use milk instead of cream and reduce the butter slightly.