That sounds like a rich, restaurant-style comfort dish š Hereās a simple, reliable version of Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce.
š Creamy Garlic Butter Chicken & Linguine Alfredo
š§¾ Ingredients
For the chicken:
- 2 chicken breasts (sliced or cubed)
- 1 tsp salt
- Ā½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1ā2 tbsp oil or butter
For the pasta:
- 250g linguine (or fettuccine)
- Salted water for boiling
For Alfredo sauce:
- 3 tbsp butter
- 4ā5 cloves garlic (minced)
- 1Ā½ cups heavy cream
- 1 cup grated Parmesan cheese
- Ā½ tsp black pepper
- Ā½ tsp Italian seasoning (optional)
- Parsley for garnish
šØāš³ Instructions
1. Cook pasta
Boil linguine in salted water until al dente. Drain and set aside.
2. Cook chicken
Heat oil/butter in a pan. Season chicken and cook until golden and fully cooked. Remove and set aside.
3. Make garlic butter base
In the same pan, melt butter and sautĆ© garlic until fragrant (donāt burn it).
4. Make Alfredo sauce
Add cream and simmer gently. Stir in Parmesan cheese until smooth and creamy. Add pepper and seasoning.
5. Combine everything
Add chicken back in, then toss in cooked linguine. Mix until fully coated.
6. Serve
Garnish with parsley and extra Parmesan.
š„ Tips for best results
- Use freshly grated Parmesan (melts better)
- Donāt boil the creamākeep it at a gentle simmer
- Add a splash of pasta water if sauce gets too thick
- For extra richness, add a little cream cheese
āļø Bottom line
This is a classic creamy Alfredo pasta upgraded with garlic butter chickenārich, filling, and very restaurant-style at home.
If you want, I can also make:
- a spicy version (Cajun Alfredo)
- a low-calorie lighter version
- or a one-pan quick 20-minute version
