Description
This Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is a rich and comforting dish perfect for a satisfying dinner. Tender seared chicken breasts are paired with al dente linguine pasta and a luscious homemade Alfredo sauce made with garlic, butter, heavy cream, and Parmesan cheese, then garnished with fresh parsley for a delightful finish.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons unsalted butter (for cooking chicken)
Pasta
- 8 oz linguine pasta
Sauce
- 1 tablespoon unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup reserved pasta water (as needed)
- Salt and black pepper, to taste
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare and Season Chicken: Pat the chicken breasts dry with a paper towel and season both sides generously with salt and black pepper to enhance the flavor and help form a golden crust during cooking.
- Sear Chicken: Heat 2 tablespoons of unsalted butter in a skillet over medium-high heat. Place the chicken breasts in the hot pan and cook for 5 to 7 minutes per side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
- Cook Linguine: Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta well.
- Sauté Garlic: In the same skillet used for the chicken, add the remaining 1 tablespoon of butter. Sauté the minced garlic over medium heat for about 30 seconds until fragrant, taking care not to burn it.
- Make Alfredo Sauce: Pour the heavy cream into the skillet with the garlic. Allow it to simmer gently for 3 to 4 minutes so it thickens slightly, stirring occasionally.
- Add Parmesan and Adjust Sauce: Stir in the freshly grated Parmesan cheese, mixing until fully melted and the sauce is smooth. If the sauce becomes too thick, add some of the reserved pasta water a little at a time until the desired consistency is reached. Season the sauce with salt and pepper to taste.
- Combine and Serve: Slice the cooked chicken breasts into strips. Toss the cooked linguine in the Alfredo sauce until well coated. Plate the pasta and arrange the sliced chicken on top. Garnish with chopped fresh parsley for a touch of color and freshness before serving.
Notes
- For extra flavor, marinate the chicken briefly with garlic powder and Italian herbs before cooking.
- Use freshly grated Parmesan cheese for the best melting and taste; pre-grated cheese may not melt as smoothly.
- If the sauce thickens too much upon standing, add a splash of milk or reserved pasta water to loosen it before serving.
- Feel free to add steamed vegetables like broccoli or peas for added nutrition and color.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop with a splash of cream or water to maintain sauce consistency.
