Oh, now you’re speaking my language! 😋 Let’s break down a delicious, creamy garlic butter chicken with linguine in Alfredo sauce recipe step by step. I’ll make it clear and approachable, so your dish comes out restaurant-quality.
Ingredients
For the chicken:
- 2 large chicken breasts (boneless, skinless)
- Salt & black pepper, to taste
- 1 tsp garlic powder (optional)
- 1 tsp paprika (optional, for color)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
For the sauce:
- 3–4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk (or just cream if you want it richer)
- 1 cup freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt & black pepper, to taste
- Pinch of nutmeg (optional, enhances the creaminess)
- Fresh parsley, chopped (for garnish)
For the pasta:
- 250–300g (8–10 oz) linguine
- Salt, for pasta water
Instructions
1. Cook the pasta
- Bring a large pot of salted water to a boil.
- Add linguine and cook until al dente (usually 9–11 minutes).
- Reserve ½ cup of pasta water and drain the rest. Set aside.
2. Cook the chicken
- Season chicken breasts with salt, pepper, garlic powder, and paprika.
- Heat 2 tbsp olive oil + 2 tbsp butter in a large skillet over medium-high heat.
- Sear the chicken for 5–7 minutes per side until golden and cooked through (internal temp ~165°F / 75°C).
- Remove chicken from skillet, let it rest 5 minutes, then slice into strips.
3. Make the Alfredo sauce
- In the same skillet, melt 2 tbsp butter.
- Add minced garlic and sauté for 30–60 seconds until fragrant (don’t burn!).
- Pour in heavy cream and milk, stirring gently. Bring to a simmer.
- Lower heat and gradually add Parmesan, whisking until smooth.
- Season with salt, pepper, and a pinch of nutmeg.
- If sauce is too thick, add a little reserved pasta water until desired consistency.
4. Combine
- Add cooked linguine to the sauce, tossing to coat evenly.
- Gently fold in sliced chicken.
- Garnish with chopped parsley and extra Parmesan.
Tips for Extra Creaminess
- Use fresh Parmesan, not pre-grated—it melts better.
- Don’t let the sauce boil once cheese is added, or it can seize.
- A splash of pasta water helps the sauce cling to noodles perfectly.
This dish pairs beautifully with a simple side salad or garlic bread.
If you want, I can also make a shortcut version that’s done in one pan in 30 minutes—super creamy and minimal cleanup.
Do you want me to do that?
