This creamy garlic butter chicken and linguine is a comforting, restaurant-style meal made right at home. Tender chicken is cooked in garlic butter, then tossed with linguine and a rich, silky Alfredo sauce that coats every strand of pasta perfectly. It’s indulgent, satisfying, and ideal for both weeknight dinners and special occasions.
Why You’ll Love This Recipe
You’ll love how this dish combines simple ingredients into a luxurious, creamy pasta that feels special without being complicated. The garlic butter chicken adds deep flavor, while the Alfredo sauce is smooth and comforting. It’s filling, family-friendly, and pairs beautifully with a simple salad or steamed vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken
boneless skinless chicken breasts, 2 large (about 450 g), sliced into thin strips
salt, 1 teaspoon
black pepper, ½ teaspoon
paprika, 1 teaspoon
garlic powder, ½ teaspoon
For the pasta
linguine pasta, 300 g
salt, 1 tablespoon (for boiling water)
For the garlic butter Alfredo sauce
unsalted butter, 4 tablespoons
olive oil, 1 tablespoon
garlic cloves, 5, finely minced
heavy cream, 2 cups (480 ml)
whole milk, ½ cup (120 ml)
parmesan cheese, 1 cup (100 g), finely grated
italian seasoning, 1 teaspoon
black pepper, ½ teaspoon
salt, ½ teaspoon, or to taste
fresh parsley, 2 tablespoons, finely chopped
Directions
Bring a large pot of water to a boil, add the salt, and cook the linguine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Season the chicken strips with salt, black pepper, paprika, and garlic powder. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes, turning occasionally, until golden and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to brown it.
Pour in the heavy cream and milk, stirring gently. Bring to a light simmer and cook for 3 to 4 minutes until slightly thickened. Add the parmesan cheese, italian seasoning, salt, and black pepper, stirring until the cheese is fully melted and the sauce is smooth.
Return the cooked chicken to the skillet and stir to coat it in the sauce. Add the cooked linguine and toss gently. If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.
Remove from heat, sprinkle with fresh parsley, and serve immediately.
You can add sautéed mushrooms or spinach for extra flavor and texture. Shrimp can be used instead of chicken for a seafood version. For a lighter sauce, replace half of the heavy cream with additional milk. A pinch of chili flakes can also be added for gentle heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk or cream to loosen the sauce. Avoid overheating to prevent the sauce from separating.
FAQs
Can I use a different type of pasta?
Yes, fettuccine, spaghetti, or penne work well with Alfredo sauce.
Can I make this recipe ahead of time?
It’s best enjoyed fresh, but you can prepare it a few hours ahead and reheat gently before serving.
What can I use instead of heavy cream?
You can use half-and-half, but the sauce will be slightly less rich and creamy.
Is this recipe suitable for kids?
Yes, the flavors are mild and creamy, making it very kid-friendly.
Can I add vegetables to this dish?
Absolutely. Broccoli, spinach, or peas pair well with the creamy sauce.
How do I prevent the sauce from becoming grainy?
Use freshly grated parmesan and keep the heat low when adding the cheese.
Can I freeze this pasta?
Freezing is not recommended, as cream-based sauces can change texture when thawed.
What protein alternatives work best?
Chicken thighs, turkey strips, or grilled mushrooms can be used.
How do I know when the chicken is cooked?
The chicken should be golden on the outside and no longer pink in the center.
Can I make this dish spicy?
Yes, add chili flakes or a small amount of cayenne pepper to the sauce.
Conclusion
Creamy garlic butter chicken and linguine in Alfredo sauce is the perfect blend of comfort and indulgence. With tender chicken, rich sauce, and perfectly cooked pasta, this dish is sure to become a favorite in your kitchen. It’s simple enough for busy nights yet impressive enough to serve guests with confidence.
A rich and comforting pasta dish featuring garlic butter chicken tossed with linguine in a creamy Alfredo sauce. Perfect for a cozy dinner or special occasion meal.
Bring a large pot of water to a boil. Add 1 tablespoon salt and cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Season chicken with salt, pepper, paprika, and garlic powder.
In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Cook chicken for 5–7 minutes, turning occasionally, until golden and fully cooked. Remove and set aside.
Reduce heat to medium and add remaining butter. Sauté minced garlic for 30 seconds until fragrant.
Pour in heavy cream and milk, stir gently. Simmer for 3–4 minutes until slightly thickened.
Add parmesan, Italian seasoning, salt, and black pepper. Stir until cheese melts and sauce is smooth.
Return cooked chicken to skillet and coat with sauce. Add linguine and toss gently to combine.
If needed, add reserved pasta water to adjust sauce consistency.
Remove from heat, sprinkle with fresh parsley, and serve immediately.
Notes
Use freshly grated parmesan for a smooth sauce.
Add chili flakes for a spicy kick.
Spinach, mushrooms, or peas make great additions.
Shrimp or turkey can replace the chicken.
Reheat gently with a splash of milk to prevent sauce separation.
