Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
A delicious creamy pasta dish featuring juicy chicken and rich Alfredo sauce, perfect for a weeknight dinner.
Servings: 4 servings
Equipment
- Large Skillet
- Pot for Boiling Pasta
Ingredients
Main Ingredients
- 1 pound Boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Olive oil
- to taste Salt and black pepper
- 1 teaspoon Italian seasoning
- 12 ounces Linguine pasta
- 4 tablespoons Unsalted butter
- 4 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 2 cups Heavy cream or whole milk for a lighter version
- 1 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 1/4 teaspoon Garlic powder optional
- to taste Fresh parsley, chopped, for garnish
Instructions
- Step 1: Season chicken with salt, pepper, and Italian seasoning. In a large skillet over medium-high heat, heat olive oil and add chicken. Cook for 6–8 minutes, turning occasionally, until golden and fully cooked. Transfer to a plate and set aside.
- Step 2: In the same skillet, reduce heat to medium. Melt butter, then add minced garlic. Sauté for 1 minute until fragrant but not browned.
- Step 3: Sprinkle in the flour and whisk for 1 minute until a paste forms. Gradually whisk in the heavy cream to avoid lumps. Simmer for 3–4 minutes until slightly thickened.
- Step 4: Add Parmesan, mozzarella, and garlic powder (if using). Stir until cheeses are fully melted and the sauce is creamy.
- Step 5: Meanwhile, boil linguine in salted water according to package instructions until al dente. Drain and set aside.
- Step 6: Add the cooked chicken and drained linguine to the Alfredo sauce. Toss gently to coat all the noodles and chicken in the creamy sauce.
- Step 7: Let the dish simmer for 2 more minutes so the flavors meld. Serve hot, topped with fresh chopped parsley.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream.