Garlic Butter Chicken Linguine in Creamy Alfredo Sauce

Golden, garlicky chicken rests atop silky strands of linguine, each one coated in a velvety Alfredo sauce that’s rich with butter, cream, and freshly grated Parmesan.

Every bite is a luxurious balance of savory depth and subtle sweetness, with the warmth of garlic and a whisper of nutmeg lingering on the palate.

This dish transforms simple pantry staples into a restaurant-worthy comfort meal — indulgent yet familiar, perfect for slow dinners, date nights, or when you simply crave a bowl of pure satisfaction.

Reasons Why People Will Love This Garlic Butter Chicken Linguine in Creamy Alfredo Sauce Recipe

Rich, indulgent flavor – The combination of garlic butter chicken and creamy Alfredo sauce creates a luxurious taste that feels both comforting and decadent.

Perfect balance of textures – Juicy, golden-seared chicken pairs beautifully with tender linguine coated in a silky, velvety sauce.

Restaurant-quality at home – Delivers the elegance and depth of an upscale Italian dinner without leaving your kitchen.

Customizable to taste – Works with different pasta shapes, extra vegetables, or a touch of spice for a personalized twist.

A dish that feels special – Ideal for date nights, celebrations, or simply treating yourself to something truly satisfying.

Key Ingredients:

Boneless, skinless chicken breasts – Lean yet flavorful, they soak up the garlic butter seasoning and develop a golden crust that locks in juiciness.

Fresh garlic – The aromatic heart of the dish, infusing both the chicken and the sauce with a warm, savory depth.

Heavy cream and whole milk – Work together to create a rich yet balanced Alfredo base, offering both body and silkiness.

Freshly grated Parmesan cheese – Melts into the sauce, adding nutty complexity and a luxurious creaminess that pre-shredded cheese can’t match.

Linguine pasta – Long, flat strands that hold the sauce beautifully, delivering a perfect bite every time.

Ground nutmeg (optional) – A subtle, aromatic warmth that deepens the sauce’s flavor without overpowering it.

Expert Tips:

Pat chicken completely dry before seasoning – Removing surface moisture allows the seasoning to cling and helps the chicken develop a golden, flavorful crust rather than steaming in the pan.

Control the heat for juiciness – Sear chicken over medium heat, adjusting as needed. Too hot, and the outside will burn before the inside cooks; too low, and you’ll lose that beautiful caramelization.

Build flavor in layers – Cook the chicken first, then use the same skillet to make the sauce, allowing all those golden bits (fond) to infuse the Alfredo with savory depth.

Use freshly grated Parmesan – Pre-grated cheese often contains anti-caking agents that prevent smooth melting. Grating your own ensures a silky, lump-free sauce with better flavor.

Thin the sauce with pasta water, not plain water – The starch in pasta water helps the sauce cling to the linguine, creating that glossy, restaurant-quality finish.

Slice chicken after resting – Resting for a few minutes locks in the juices, keeping each slice tender and moist when added back to the pasta.

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

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:

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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.

Important Notes When Making Garlic Butter Chicken Linguine in Creamy Alfredo Sauce

Season generously but wisely – Garlic powder, onion powder, salt, and pepper should enhance, not overpower. Taste at each stage and adjust gradually to keep flavors balanced.

Timing is key – Start boiling the pasta as the chicken cooks so both are ready when the sauce is finished. This keeps everything hot and prevents overcooking.

Reserve pasta water before draining – It’s liquid gold for adjusting sauce consistency and ensuring the Alfredo clings perfectly to the linguine.

Mind the cream’s temperature – Add cream over gentle heat to prevent scorching or curdling. A slow simmer yields the best texture.

Use whole milk for balance – Heavy cream alone can be overly rich; milk lightens the sauce without sacrificing creaminess.

Nutmeg is subtle but transformative – Just a pinch deepens the sauce’s flavor profile, adding warmth without tasting “sweet” or obvious.

Serve immediately – Alfredo sauce thickens as it cools, so enjoy the pasta fresh from the pan for the most luscious texture.

How To Enjoy Garlic Butter Chicken Linguine in Creamy Alfredo Sauce After Cooking

Serve it fresh from the pan – Alfredo sauce is at its peak when hot and silky, coating every strand of pasta. Waiting too long can cause it to thicken and lose its luxurious texture.

Plate with intention – Twirl the linguine into a gentle mound, then layer the golden chicken slices over the top so each bite gets both pasta and protein.

Finish with a flourish – Add a sprinkle of freshly grated Parmesan, a scatter of chopped parsley, and a light grind of black pepper for visual appeal and extra flavor.

Pair with a crisp side – A fresh green salad with lemon vinaigrette or lightly steamed vegetables will cut through the richness and refresh the palate.

Enhance the experience – Serve with warm garlic bread for dipping into the creamy sauce, or a glass of chilled white wine like Pinot Grigio or Chardonnay to complement the richness.

Reheat gently if needed – Warm leftovers in a skillet over low heat with a splash of milk or cream to restore the sauce’s smoothness without separating it.

Enjoy slowly – This is a dish meant for savoring—take your time to appreciate the layers of flavor from the garlicky chicken to the velvety Alfredo coating every bite.

Nutrition Information

For Garlic Butter Chicken Linguine in Creamy Alfredo Sauce (per serving, assuming 4 servings total):

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely. While linguine offers the perfect flat surface for clinging to the Alfredo sauce, you can swap in fettuccine for a classic Italian touch, spaghetti for a lighter mouthfeel, or even penne and rigatoni for a more rustic, hearty presentation.

The key is choosing a pasta shape with enough surface area or ridges to hold the creamy sauce in every bite.

Can I make the sauce lighter without losing too much flavor?

Yes, but balance is important. Replace half of the heavy cream with whole milk or half-and-half for a lighter texture, then add a touch more Parmesan to maintain depth.

The cheese’s natural umami and saltiness will keep the sauce flavorful even with reduced fat content.

How do I prevent the Alfredo sauce from breaking or becoming grainy?

Keep the heat gentle once the cream and cheese are added—high heat can cause fats to separate or proteins to clump.

Stir continuously, adding the Parmesan gradually so it melts evenly. If the sauce thickens too quickly, loosen it with a splash of reserved pasta water, which adds starch and helps bind the sauce.

Can I prepare the chicken ahead of time without it drying out?

Yes, but handle it carefully. Cook the chicken to just 165°F (75°C), let it rest, then slice and store it in an airtight container.

When ready to serve, warm the slices gently in the finished sauce or in a covered pan with a splash of broth or cream to keep them moist.

What vegetables complement this dish without overpowering it?

Mild, tender vegetables work best. Baby spinach wilts beautifully into the sauce, mushrooms add earthy depth, and sweet peas bring color and a gentle sweetness that balances the richness.

Lightly sauté or steam them before adding so they keep their texture and don’t water down the sauce.

Why should I pat the chicken dry before cooking?

Removing surface moisture ensures the seasoning sticks and allows the chicken to sear instead of steam, creating that golden, flavorful crust essential for building depth in the dish.

When should I season the chicken for the best flavor?

Season right before cooking to keep the spices fresh and vibrant. Letting it sit too long with salt can draw out moisture, affecting juiciness.

Why is it important to reserve pasta water?

The starchy pasta water helps emulsify the sauce, making it cling better to the linguine. It also allows you to adjust the sauce’s thickness without diluting the flavor.

How do I keep the Alfredo sauce silky smooth?

Use freshly grated Parmesan, add it gradually over low heat, and stir constantly. Avoid overheating the cream, as high heat can cause the sauce to break or become grainy.

Can I cook the pasta and chicken at the same time?

Yes, and it’s ideal for efficiency. Start the pasta water first, then cook the chicken while the pasta boils. This way, both are ready just in time to be combined with the sauce for a hot, fresh finish.