Garlic Butter Chicken Linguine in Creamy Alfredo Sauce

Ingredients

For the Chicken:

2 boneless, skinless chicken breasts

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Sea salt and freshly ground black pepper, to taste

1 tablespoon unsalted butter (for a final buttery finish)

For the Creamy Alfredo Sauce:

2 tablespoons unsalted butter

4 cloves garlic, finely minced

1 cup heavy cream

1 cup whole milk

1 cup Parmesan cheese, freshly grated

Pinch of salt and black pepper, to taste

1/4 teaspoon ground nutmeg (optional, for depth and warmth)

1 tablespoon fresh parsley, chopped (for garnish)

For the Pasta:

8 ounces linguine (or swap in fettuccine, spaghetti, or your favorite pasta)

Salt, for boiling the pasta water

Optional Add-Ins:

More Parmesan for serving

Creamy Lemon Orzo Chicken Soup

Delish Homemade Chicken Soup

Southern Pineapple Cheese

Sautéed spinach, mushrooms, or peas for extra flavor and color

Instructions

Step 1. Cook the Pasta:

Bring a large pot of salted water to a boil.

Add the linguine and cook until al dente, according to package instructions.

Reserve about ½ cup of pasta water, then drain and set the pasta aside.

Step 2. Prepare the Chicken:

While the pasta cooks, pat the chicken breasts dry and season both sides with garlic powder, onion powder, salt, and pepper.

Heat the olive oil in a large skillet over medium heat.

Add the chicken and cook for 6–7 minutes per side, or until golden brown and fully cooked (internal temp: 165°F/75°C). Adjust heat as needed to prevent burning.

Remove the chicken from the skillet. Let it rest for a few minutes, then slice into thin strips and set aside.

Step 3. Make the Alfredo Sauce:

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Pour in the heavy cream and milk, stirring to combine. Let simmer for 3–4 minutes until slightly thickened.

Add the grated Parmesan cheese, salt, pepper, and nutmeg (if using). Stir until the cheese melts and the sauce is creamy and smooth. If needed, add a splash of reserved pasta water to loosen the sauce.

Step 4. Combine and Finish:

Toss the cooked linguine into the skillet with the Alfredo sauce, ensuring the pasta is well coated.

Layer the sliced chicken over the top and gently toss everything together. Add more pasta water if the sauce is too thick.

Step 5. Garnish and Serve:

Taste and adjust seasoning as desired. Serve the pasta hot, garnished with fresh parsley and extra Parmesan if you like.

Pro Tips:

Always use freshly grated Parmesan for the creamiest sauce.

Cook chicken on medium to prevent burning and keep it juicy.

Swap in your favorite pasta shape, or add sautéed veggies for more color and nutrition.