Description
Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is a comforting, elegant meal that’s surprisingly easy to prepare. Golden seared chicken breasts rest on a bed of perfectly cooked linguine, all wrapped in a rich, velvety Alfredo sauce infused with fresh garlic and butter. Perfect for family dinners or special occasions!
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts (halved horizontally)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt & black pepper to taste
- 2 tablespoons olive oil
For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 5–6 cloves fresh garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt & pepper to taste
- Pinch of nutmeg (optional)
For the Linguine:
- 12 ounces linguine
- Salt for pasta water
Garnish:
- Fresh parsley, chopped
Instructions
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Prepare and Season Chicken: Slice each chicken breast in half horizontally. Pat dry and season with garlic powder, Italian seasoning, salt, and pepper.
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Sear Chicken: Heat olive oil in a large skillet. Cook chicken for 5–6 minutes per side until golden and cooked through. Transfer to a plate and cover.
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Cook Linguine: In a large pot, boil salted water. Cook linguine until al dente. Reserve 1 cup of pasta water, then drain.
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Make Alfredo Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes.
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Finish Sauce: Add heavy cream, bringing to a gentle simmer. Gradually whisk in Parmesan until smooth. Season with salt, pepper, and nutmeg.
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Combine: Toss linguine with the Alfredo sauce, using reserved pasta water if needed to adjust consistency.
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Serve: Slice the chicken and arrange on top of pasta. Garnish with parsley. Serve immediately.