Here’s a delicious Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce recipe that’s rich, savory, and perfect for a comforting dinner. Creamy Garlic Butter Chicken & Linguine in Alfredo SauceIngredientsFor the Chicken:2 large chicken breasts, halved horizontallySalt & pepper, to taste1 tsp Italian seasoning1 tsp garlic powder2 tbsp olive oil2 tbsp unsalted butter4–5 garlic cloves, mincedFor the Alfredo Sauce:2 tbsp butter1 cup heavy cream1 cup freshly grated Parmesan cheese1 tsp garlic powderSalt & pepper, to tasteOptional: pinch of nutmegFor the Pasta:8 oz linguine (or fettuccine)Salted water, for boiling Instructions1. Cook the PastaBoil linguine according to package instructions in salted water until al dente.Reserve ½ cup of pasta water, then drain and set aside.2. Cook the ChickenSeason chicken cutlets with salt, pepper, Italian seasoning, and garlic powder.Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden (4–5 minutes per side).Lower the heat, add 2 tbsp butter and the minced garlic. Baste the chicken with the garlic butter for 1–2 minutes.Remove chicken and set aside (slice into strips if desired).3. Make the Alfredo SauceIn the same skillet, melt 2 tbsp butter over medium heat.Add cream and garlic powder. Bring to a gentle simmer for 3–4 minutes.Stir in Parmesan cheese gradually, whisking until smooth and creamy. Season with salt, pepper, and optional nutmeg.If needed, thin with a bit of reserved pasta water.4. Combine EverythingAdd cooked linguine to the sauce, tossing to coat.Return the sliced chicken on top or mix it in. Serving SuggestionsGarnish with chopped parsley or extra Parmesan.Serve with garlic bread or a green salad.Would you like a one-pan version or a lighter (lower-fat) variation too?
Creamy Garlic Butter Chicken Linguine in Alfredo Sauce
