Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

A soul‑soothing pasta dish: tender bite‑sized chicken pieces sautéed in garlic butter, then combined with creamy Alfredo sauce and linguine. It’s comforting, elegant, and perfect for a cozy dinner. Below you get the full recipe with tips, variations, and everything you need to nail it.

Ingredients & Their Purpose

Main Ingredients (U.S. / Imperial)

• 1 pound boneless, skinless chicken breasts, cut into bite‑sized pieces
• 2 tablespoons olive oil
• Salt & freshly ground black pepper, to taste
• 1 teaspoon Italian seasoning
• 3 tablespoons butter
• 3–4 cloves garlic, minced
• ½ cup heavy cream (or substitute with half‑and‑half or milk + extra creaminess)
• ¼ to ⅓ cup freshly grated Parmesan cheese (plus extra for serving)
• 8 ounces (≈ 225 g) linguine or your pasta of choice
• Reserved pasta cooking water (¼ cup or more as needed)
• Fresh parsley or basil, chopped (for garnish)
• Optional: a squeeze of lemon juice or lemon zest (for brightness)

Metric / Approximate Conversions

• Chicken: ~450 g
• Olive oil: ~30 mL
• Butter: ~42 g
• Heavy cream: ~120–150 mL
• Parmesan cheese: ~25–35 g
• Linguine: ~225 g
• Pasta water: ~60 mL or more

Why These Ingredients Work

• Chicken pieces: Bite-sized cuts allow quick, even cooking and ensure every forkful has protein.
• Olive oil: Helps sear the chicken and prevents sticking; complements butter flavor.
• Italian seasoning + salt & pepper: Simple but effective seasoning to enhance the chicken without overpowering the creamy sauce.
• Butter + garlic: The classic flavor base; butter carries richness and garlic delivers aroma and depth.
• Heavy cream: Provides body and richness to the Alfredo sauce. Reducing or substituting will lighten the sauce.
• Parmesan cheese: Adds umami, saltiness, and creaminess when melted into sauce.
• Pasta & pasta water: Linguine (or similar shapes) carry the sauce well. Starchy pasta water helps loosen and bind sauce to pasta.
• Lemon / herbs: Bright finishing touches that lift richness and add visual appeal.

Step‑by‑Step Instructions

1. Cook the Pasta

Bring a pot of well‑salted water to a boil. Cook the linguine according to package instructions until **al dente** (still with a little bite). Reserve ~¼ cup (or more) of the pasta cooking water, then drain the pasta and set aside.

2. Sear the Chicken

1. While pasta cooks, heat the olive oil in a large skillet over medium‑high heat.
2. Season the chicken pieces with salt, pepper, and Italian seasoning.
3. Add the chicken pieces to the hot skillet in a single layer (don’t crowd). Cook about 3–4 minutes per side, or until golden and cooked through. Remove chicken from skillet and set aside.

3. Build the Garlic Butter Sauce

1. In the same skillet (using any residual oil or drippings), reduce heat to medium. Add the butter and let it melt gently.
2. Add minced garlic and sauté for 30 seconds to 1 minute until fragrant (don’t let garlic brown or burn).
3. Pour in the heavy cream and stir, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.

4. Incorporate Cheese & Adjust Sauce

1. Stir in grated Parmesan cheese, mixing until smooth and melted. The sauce should thicken slightly.
2. If the sauce is too thick, add a splash of reserved pasta water; if too thin, simmer briefly to reduce.
3. Taste and adjust seasoning (salt, pepper). Optionally add a squeeze of lemon juice or zest to brighten the flavor.

5. Combine Pasta, Chicken & Sauce

• Add the cooked linguine into the skillet, tossing gently to coat every strand with sauce.
• Return the cooked chicken pieces into the pasta & sauce mix. Warm through for a minute or two so everything melds together.
• Garnish with chopped parsley or basil before serving.

Chef Tips & Suggestions

• Pat chicken dry before searing: Reduces moisture so you get a better sear and prevent steaming.
• Don’t overcrowd the pan: If too many chicken pieces, they steam instead of searing. Cook in batches if needed.
• Use freshly grated Parmesan: It melts better and yields smoother texture than pre-grated kinds with anti-caking agents.
• Add pasta water gradually: Just enough to loosen sauce so it clings to pasta without being watery.
• Avoid overcooking garlic: Cook just until fragrant — garlic becomes bitter if burnt.
• Heat control: Simmer sauce gently; high heat can cause separation or scorched cream.
• Rest time: Let sauce rest off heat for a minute before serving — it will thicken slightly and flavors meld.

Variations & Custom Twists

Add Vegetables

Stir in cooked or sautéed veggies like spinach, broccoli, peas, or mushrooms near the end for extra color and nutrition.

Sun‑Dried Tomato / Roasted Red Pepper Version

Add chopped sun‑dried tomatoes or roasted red peppers into the sauce or chicken for tang and color. Works especially well with garlic cream.

Spicy Kick

Add red pepper flakes, a dash of cayenne, or sliced chili peppers to the sauce or chicken for some heat.

Lemon Herb Version

Add more zest/lemon juice and fresh herbs (thyme, oregano, basil) to lighten and brighten the sauce.

Shrimp or Mixed Seafood Version

Replace or combine chicken with shrimp or scallops; reduce cook time accordingly. Garlic butter Alfredo works beautifully with seafood. (Alfredo‑style dishes commonly include shrimp) :contentReference[oaicite:0]{index=0}

Health / Lighter Version

Substitute heavy cream with a combination of milk + Greek yogurt or half‑and‑half. Use less butter, and increase veggies to reduce calorie density.

Nutrition & Health Notes

Below is an approximate nutrition estimate per serving (assuming 4 servings). Adjust based on brand, portion, and optional additions.

Health Tips:

• Use reduced-fat dairy if desired, though texture and richness may differ.
• Moderate salt since Parmesan and seasoning already contribute sodium.
• Add vegetables or side salad to balance richness and bulk up the meal without drastically upping calories.

Storage, Reheating & Food Safety

Storage

• Let the pasta dish cool slightly (but not too long) before storing.
• Store in an airtight container in the refrigerator for up to **2–3 days**.
• Resist freezing creamy pasta dishes — creamy sauces may separate when thawed and reheated.

Reheating

• Reheat gently in a skillet over low–medium heat, stirring occasionally; add a splash of milk or pasta water to loosen sauce.
• You can microwave in short intervals, stirring between bursts, but texture may soften.
• When reheating, avoid bringing it to a vigorous boil — cream may break.

Food Safety

• Ensure chicken is cooked fully (no pink inside) before mixing with sauce.
• Don’t leave creamy pasta at room temperature too long (especially in warm climates).
• Use clean utensils and avoid cross-contamination (raw chicken separate from other components).

Troubleshooting & Common Mistakes

• Sauce too thin or watery: Not enough cheese, too much liquid, or insufficient simmer time. Add a bit more Parmesan or reduce sauce gently.
• Sauce too thick or clumpy: Too much cheese or over-thickening. Add a bit more pasta water or cream to loosen.
• Chicken becomes tough: Overcooking. Cook just until done and combine with sauce gently.
• Pasta not coated evenly: Toss pasta well in sauce and add a bit of reserved water to help coat.
• Garlic burnt / bitter: Garlic sauté should be brief and on medium or lower heat, not high or for too long.

10 FAQs You Might Ask

1. Can I substitute chicken thighs?

Yes — boneless, skinless thighs are juicier and more forgiving. Cook slightly longer and ensure they’re cooked through.

2. Can I use a different pasta shape?

Absolutely — fettuccine, penne, rigatoni, or others work. The creaminess is reminiscent of Alfredo-style dishes, which classically use fettuccine. :contentReference[oaicite:1]{index=1}

3. Can I skip cream or use milk only?

You can, but the sauce will be thinner and less luxurious. Use whole milk or a mix of milk + a little cream or starch to help body the sauce.

4. What if I don’t have reserved pasta water?

You can use a bit of plain hot water, but it won’t have the starch that helps thicken and bind the sauce. Better to reserve some water when draining pasta.

5. Can I make this ahead and reheat?

You can prepare parts (cook pasta, cook chicken) ahead, but assemble and finish sauce just before serving. Reheat gently with added liquid to restore sauce texture.

6. How do I prevent sauce from separating?

A gentle simmer after adding dairy and cheese, avoiding boiling, and stirring carefully helps prevent separation.

7. Can I make it dairy-free or lactose-free?

Use lactose-free cream or plant-based cream (like soy, oat, or almond) and dairy-free Parmesan alternative. The texture may differ slightly.

8. Is this similar to Alfredo pasta?

Yes — it’s in the family of Alfredo-style creamy garlic butter pasta with cheese and cream over a long noodle like linguine or fettuccine. :contentReference[oaicite:2]{index=2}

9. What sides pair well with this dish?

Serve with garlic bread or crostini, steamed or roasted vegetables (broccoli, asparagus), or a crisp green salad to balance richness.

10. How do I get that restaurant-style sauce texture?

Use freshly grated cheese, hot cream, and pasta water to bind. Toss pasta in sauce while warm, don’t overcook, and adjust texture with pasta water as needed.

Serving & Presentation Ideas

• Plate the pasta and chicken in shallow bowls or wide plates so the sauce pools attractively.
• Garnish with chopped parsley or basil and a light dusting of extra Parmesan.
• Add a lemon wedge on the side for diners who want brightness.
• Serve with crusty garlic bread to mop up sauce.
• Offer a simple side of seasonal steamed vegetables to balance richness.

Conclusion & Final Thoughts

Your **Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce** recipe is a beautiful balance of savory, creamy, and comforting flavors. With the tips and variations above, you can adapt it to your taste preferences or dietary needs. Let me know if you’d like a **printable recipe card**, **metric-only version**, or **dietary-adapted version** (gluten-free, lighter, etc.). I’ll be happy to send it over!