Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

The Ultimate Comfort Pasta You Don’t Want to Lose

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Table of Contents

1. Introduction: Why Creamy Garlic Butter Chicken with Alfredo Linguine Is a Favorite

2. Ingredients Breakdown: What You’ll Need

3. Essential Equipment for This Recipe

4. Step-by-Step Cooking Instructions

5. Tips for Perfect Chicken and Alfredo Sauce

6. Flavor Variations and Add-ons

7. Suggested Side Dishes and Serving Ideas

8. Storing, Reheating, and Leftovers

9. Frequently Asked Questions

10. Final Thoughts

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1. Introduction: Why Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce Is a Favorite

There’s something truly irresistible about creamy pasta dishes — especially when paired with tender chicken and rich butter-garlic flavors. Alfredo sauce, traditionally made with butter, cream, and Parmesan, is the epitome of indulgence. Combining this with succulent garlic butter chicken and linguine makes a dish that’s both comforting and elegant.

This recipe takes the classic fettuccine Alfredo up a notch by adding juicy, garlicky chicken and linguine (a thinner, slightly more delicate pasta than fettuccine), creating a balanced, crowd-pleasing meal that’s perfect for weeknights or special occasions.

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2. Ingredients Breakdown: What You’ll Need

For the Garlic Butter Chicken:

• 4 boneless, skinless chicken breasts (about 6 oz each)

• Salt and freshly ground black pepper, to taste

• 1 teaspoon garlic powder

• 2 tablespoons olive oil

• 3 tablespoons unsalted butter

• 4 garlic cloves, minced

• 1 teaspoon dried Italian seasoning or mixed herbs

• 1 tablespoon fresh parsley, chopped (optional for garnish)

For the Alfredo Sauce:

• 4 tablespoons unsalted butter

• 4 cloves garlic, minced

• 2 cups heavy cream

• 1 cup freshly grated Parmesan cheese

• Salt and freshly ground black pepper, to taste

• 1/2 teaspoon nutmeg (optional but traditional for depth)

• 1/2 cup pasta cooking water (reserved)

For the Pasta:

• 12 ounces linguine pasta

• Salt (for pasta water)

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3. Essential Equipment for This Recipe

• Large pot for boiling pasta

• Large skillet or sauté pan

• Whisk and wooden spoon

• Tongs and spatula

• Cheese grater (for fresh Parmesan)

• Strainer or colander

• Cutting board and sharp knife

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4. Step-by-Step Cooking Instructions

Step 1: Prepare and Cook the Pasta

• Bring a large pot of salted water to a rolling boil. Use about 1 tablespoon of salt per 4 quarts of water for properly seasoned pasta.

• Add linguine and cook according to package directions until al dente (usually 8-10 minutes).

• Before draining, reserve 1/2 cup of pasta cooking water and set aside. Drain pasta and toss with a little olive oil to prevent sticking if needed. Set aside.

Step 2: Prepare the Chicken

• While pasta cooks, pat chicken breasts dry with paper towels.

• Season both sides with salt, pepper, and garlic powder.

• Heat olive oil in a large skillet over medium-high heat.

• Add chicken breasts and cook 6-7 minutes per side or until golden brown and cooked through (internal temperature 165°F/74°C).

• Remove chicken from skillet and rest on a cutting board for 5 minutes. Then slice into thin strips.

Step 3: Make the Garlic Butter Sauce for Chicken

• In the same skillet, reduce heat to medium.

• Add butter and minced garlic. Sauté garlic for 1-2 minutes until fragrant but not browned.

• Stir in dried Italian seasoning.

• Add sliced chicken back to skillet, toss in garlic butter, and heat through for 1-2 minutes.

• Remove chicken and set aside, leaving garlic butter in pan for the Alfredo sauce.

Step 4: Prepare the Alfredo Sauce

• In the skillet with the garlic butter remnants, add remaining butter and melt over medium heat.

• Add minced garlic and sauté until fragrant, about 1 minute.

• Slowly pour in the heavy cream, whisking continuously to combine.

• Bring the mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened.

• Gradually whisk in freshly grated Parmesan cheese until smooth and melted.

• Season with salt, pepper, and optional nutmeg.

• Add reserved pasta water a tablespoon at a time to reach desired sauce consistency. The sauce should be creamy and coat the back of a spoon.

Step 5: Combine Pasta, Chicken, and Sauce

• Add cooked linguine directly to the skillet with Alfredo sauce.

• Toss to coat pasta thoroughly with the sauce.

• Return garlic butter chicken slices to skillet and gently fold to combine everything evenly.

• Heat for an additional 1-2 minutes until everything is warm and coated.

Step 6: Garnish and Serve

• Sprinkle chopped fresh parsley over the dish for color and freshness.

• Serve immediately with extra grated Parmesan and cracked black pepper on the side.

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5. Tips for Perfect Chicken and Alfredo Sauce

• Don’t overcook chicken: Use a meat thermometer or cut to check that chicken is moist and cooked just through.

• Use fresh Parmesan: Avoid pre-grated cheese if possible; it melts better and tastes fresher.

• Reserve pasta water: The starch in the water helps loosen and bind the sauce to the pasta.

• Low and slow for sauce: Avoid boiling heavy cream to prevent curdling.

• Garlic timing: Cook garlic gently to avoid bitterness.

• Keep sauce creamy: Add pasta water gradually and adjust thickness as needed.

• Serve immediately: Alfredo sauce thickens as it cools, so serve right away.

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6. Flavor Variations and Add-ons

• Add mushrooms: Sauté sliced mushrooms in butter and add with the chicken.

• Add spinach or kale: Toss in fresh spinach near the end to wilt in the sauce.

• Spicy twist: Add crushed red pepper flakes or Cajun seasoning to the chicken.

• Lemon zest: Add zest to the Alfredo for a citrus brightness.

• Sun-dried tomatoes: Add chopped sun-dried tomatoes for depth.

• Use shrimp or scallops: Swap chicken for seafood to change it up.

• Herb changes: Try basil, thyme, or oregano in the sauce or chicken.

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7. Suggested Side Dishes and Serving Ideas

• Garlic bread or crusty French baguette: Perfect for mopping up sauce.

• Simple green salad: Arugula with lemon vinaigrette or Caesar salad.

• Roasted vegetables: Broccoli, asparagus, or Brussels sprouts.

• Steamed green beans or peas: Light and fresh to balance richness.

• Wine pairing: A crisp Chardonnay or Sauvignon Blanc complements creamy pasta well.

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8. Storing, Reheating, and Leftovers

• Storage: Cool completely, store in airtight containers in the refrigerator for up to 3 days.

• Reheating: Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen sauce. Avoid microwaving if possible to preserve texture.

• Freezing: Alfredo sauce and pasta don’t freeze well due to cream separation, but you can freeze cooked chicken separately for up to 1 month.

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9. Frequently Asked Questions

Q: Can I make this gluten-free?
A: Yes! Use gluten-free linguine or pasta of choice. Confirm that any seasoning blends are gluten-free.

Q: Can I use pre-shredded Parmesan?
A: Freshly grated Parmesan melts best and gives superior flavor, but pre-shredded can be used in a pinch.

Q: Can I prepare Alfredo sauce in advance?
A: You can make sauce ahead, but reheat gently with a splash of cream or milk to restore texture.

Q: What can I substitute for heavy cream?
A: Half-and-half or whole milk mixed with a bit of flour can be used, but the sauce won’t be as rich or thick.

Q: How do I keep the sauce from separating?
A: Don’t boil the sauce; keep it at a gentle simmer and add cheese gradually.

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10. Final Thoughts

This Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce recipe is an all-time favorite that brings comfort, elegance, and rich flavor to your table. It’s approachable for cooks of all skill levels but impressive enough to serve guests. Keep this recipe handy, personalize it with your favorite add-ons, and enjoy the luscious results again and again!