Of course! This is a classic, crowd-pleasing dish that combines tender chicken with a rich, homemade Alfredo sauce. Making the sauce from scratch is surprisingly easy and far superior to anything from a jar.
Here’s a detailed recipe for Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce that will become a new favorite.
Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
This recipe creates a luxuriously smooth and cheesy sauce that clings perfectly to every strand of pasta.
Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
· For the Chicken & Pasta:
· 1 lb (450g) boneless, skinless chicken breasts or thighs, pounded to even thickness
· 1 tbsp Italian seasoning
· Salt and black pepper, to taste
· 2 tbsp olive oil
· 2 tbsp butter
· 12 oz (340g) linguine pasta
· For the Alfredo Sauce:
· ½ cup (1 stick / 113g) unsalted butter
· 4-5 large cloves garlic, minced
· 1 ½ cups heavy cream
· 1 cup freshly grated Parmesan cheese (see pro tip!)
· ½ cup freshly grated Pecorino Romano cheese (or more Parmesan)
· ¼ tsp ground nutmeg (optional, but classic)
· Salt and white or black pepper, to taste
· Fresh parsley, chopped, for garnish
Instructions
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Cook the linguine according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Drain the pasta and set aside.
- Cook the Chicken: While the water is heating, pat the chicken dry and season both sides generously with Italian seasoning, salt, and pepper.
· In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat.
· Add the chicken and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F / 74°C).
· Remove the chicken to a cutting board and let it rest for a few minutes before slicing it into strips or bite-sized pieces. - Start the Alfredo Sauce: In the same skillet (don’t wipe it out—those browned bits are flavor!), reduce the heat to medium-low. Add the ½ cup (1 stick) of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
- Create the Cream Base: Pour in the heavy cream, whisking to combine it with the garlic butter. Let it simmer gently for 2-3 minutes. Do not boil vigorously.
- Add the Cheese: Reduce the heat to low. Gradually whisk in the grated Parmesan and Pecorino Romano cheese until the sauce is smooth and the cheese has melted.
- Season the Sauce: Whisk in the ground nutmeg (if using), and season with salt and pepper to taste. The sauce should be thick and coat the back of a spoon. If it’s too thick, add a splash of the reserved pasta water to thin it to your desired consistency.
- Combine Everything: Add the drained linguine and the sliced chicken to the skillet with the Alfredo sauce. Using tongs, toss everything together until the pasta and chicken are evenly coated. If the sauce is too thick, add another splash of pasta water to make it silky and help it cling to the pasta.
- Serve Immediately: Garnish with plenty of fresh chopped parsley and an extra sprinkle of Parmesan cheese.
Pro Tips for a Perfect Alfredo
· FRESHLY GRATED CHEESE IS NON-NEGOTIABLE. Pre-shredded cheese contains anti-caking agents (like potato starch) that will make your sauce grainy and prevent it from melting smoothly. Always buy a block of cheese and grate it yourself.
· Don’t Boil the Sauce: Once the cream is added, keep the heat low. Boiling can cause the sauce to separate or become oily.
· The Power of Pasta Water: The starchy pasta water is your secret weapon. It’s seasoned, starchy, and helps thin the sauce while making it creamier and helping it stick to the pasta.
· Quality Ingredients Matter: Since the sauce has so few ingredients, using good quality butter, real Parmesan, and fresh garlic makes a world of difference.
· Add Veggies: Feel free to add steamed broccoli, sun-dried tomatoes, or sautéed mushrooms along with the chicken for a complete meal.
· For a Lighter Version: You can use half-and-half instead of heavy cream, but the sauce will be thinner and less rich. Simmer it a bit longer to reduce and thicken.
Common Variations
· Creamy Garlic Butter Shrimp & Linguine: Substitute the chicken with 1 lb of large, raw shrimp (peeled and deveined). Sauté them in the initial butter/oil for 1-2 minutes per side until pink, then remove and proceed with the sauce.
· Chicken & Broccoli Alfredo: Add 2 cups of broccoli florets to the boiling pasta water during the last 3-4 minutes of cook time. Drain together and add to the sauce.
· Cajun Chicken Alfredo: Season the chicken with a Cajun spice blend instead of Italian seasoning for a spicy kick.
Enjoy your incredibly delicious and creamy homemade pasta dish