Oooof, elite comfort food choice 😌🍝
Here’s a simple but restaurant-level recipe for Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce.
🧄🍗 Creamy Garlic Butter Chicken & Linguine Alfredo
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (sliced or pounded thin)
- Salt & black pepper
- 1 tsp Italian seasoning
- ½ tsp paprika
- 2 tbsp butter
- 1 tbsp olive oil
Pasta
- 10–12 oz linguine
- Salted water
Alfredo Sauce
- 4 tbsp butter
- 5–6 cloves garlic, minced (don’t be shy)
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan (important!)
- ½ tsp black pepper
- Optional: pinch of nutmeg
- Optional: red pepper flakes
Finish
- Fresh parsley or basil
- Extra Parmesan
Instructions
1. Cook the Pasta
- Boil linguine in well-salted water until al dente.
- Reserve ½ cup pasta water, then drain.
2. Cook the Chicken
- Season chicken with salt, pepper, Italian seasoning, and paprika.
- Heat olive oil + butter in a large skillet over medium-high.
- Sear chicken 4–5 minutes per side until golden and cooked through.
- Remove chicken, tent loosely with foil.
3. Garlic Butter Moment
- In the same pan (do NOT clean it), add butter.
- Add garlic and sauté 30–60 seconds until fragrant.
4. Alfredo Sauce
- Lower heat to medium.
- Pour in heavy cream and simmer 2–3 minutes.
- Stir in Parmesan gradually until smooth.
- Add black pepper, nutmeg, and red pepper flakes if using.
- If too thick, splash in reserved pasta water.
5. Bring It Together
- Slice chicken.
- Add linguine to sauce, toss to coat.
- Nestle chicken back into the pan.
- Simmer 1–2 minutes so everything gets cozy.
Serve
- Top with parsley, extra Parmesan, and cracked black pepper.
- Garlic bread on the side = mandatory vibes.
If you want:
- 🔥 spicier
- 🧀 extra cheesy
- 🍄 mushrooms or spinach
- 🥛 lighter version
Just say the word—I’ll tune it to your mood.
