Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
A rich, restaurant-style pasta dish with juicy garlic-butter chicken and a creamy Alfredo sauce.
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
For the Chicken
1 lb (450 g) boneless, skinless chicken breasts, sliced into strips
1 tbsp olive oil
2 tbsp butter
1 tsp paprika
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
For the Linguine
12 oz (340 g) linguine
Salted water for boiling
For the Alfredo Sauce
3 tbsp butter
6 cloves garlic, minced
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ cup chicken broth
¼ tsp black pepper
¼ tsp salt (adjust to taste)
Pinch of nutmeg (optional)
Garnish
Chopped fresh parsley
Extra Parmesan cheese
Instructions
- Cook the Linguine
Bring a large pot of salted water to a boil.
Cook linguine according to package directions until al dente.
Reserve ½ cup pasta water, then drain. - Cook the Chicken
Season chicken with paprika, Italian seasoning, salt, and pepper.
Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
Add chicken and cook for 4–5 minutes per side until golden and cooked through.
Transfer to a plate and keep warm. - Make the Alfredo Sauce
In the same skillet, melt 3 tbsp butter.
Add garlic and sauté for about 30 seconds until fragrant.
Pour in chicken broth and simmer for 1 minute.
Add heavy cream and bring to a gentle simmer.
Stir in Parmesan gradually until melted and smooth.
Season with pepper, salt, and nutmeg if using.
Simmer 2–3 minutes until slightly thickened. - Combine
Add the drained linguine to the sauce and toss well.
If the sauce is too thick, add a splash of reserved pasta water.
Return chicken to the skillet and toss gently to coat. - Serve
Top with parsley and extra Parmesan. Serve immediately.
Approximate Nutrition (Per Serving)
Calories: 850–950
Protein: 45–50 g
Carbohydrates: 55–60 g
Fat: 45–50 g
Optional High-Protein Version
For a lighter, higher-protein Alfredo:
Replace half the heavy cream with 1 cup low-fat cottage cheese blended smooth.
Increase chicken to 1½ lb (680 g).
Use whole-wheat linguine.