Ah, that sounds absolutely delicious! Here’s a detailed recipe to make Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce that serves about 4 people. I’ll break it down step by step.
Ingredients
For the Chicken:
- 2 large chicken breasts (about 1 lb / 450 g), thinly sliced or pounded
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tbsp olive oil
- 2 tbsp unsalted butter
For the Garlic Butter Sauce:
- 4 cloves garlic, minced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- ½ tsp red pepper flakes (optional)
For the Alfredo Sauce:
- 1½ cups heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup cream cheese (optional, for extra creaminess)
- Salt & pepper to taste
- 1 tsp Italian seasoning (optional)
- Fresh parsley, chopped (for garnish)
For the Pasta:
- 12 oz (340 g) linguine
- Salted water for boiling
Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook linguine according to package instructions until al dente.
- Reserve ½ cup pasta water and drain the rest. Set aside.
2. Cook the Chicken:
- Season chicken breasts with salt, pepper, and paprika.
- In a large skillet, heat olive oil and butter over medium heat.
- Cook chicken for 4–5 minutes per side until golden brown and cooked through.
- Remove from skillet and set aside. Slice into strips.
3. Make Garlic Butter Sauce:
- In the same skillet, add butter and olive oil.
- Sauté minced garlic (and red pepper flakes if using) for 1–2 minutes until fragrant.
4. Make Alfredo Sauce:
- Reduce heat to medium-low.
- Add heavy cream and cream cheese to the garlic butter. Stir until smooth.
- Gradually add Parmesan cheese, stirring until melted and creamy.
- Season with salt, pepper, and Italian seasoning.
- If sauce is too thick, add reserved pasta water a little at a time until desired consistency.
5. Combine Pasta & Chicken:
- Add drained linguine to the Alfredo sauce. Toss to coat.
- Add sliced chicken on top and gently mix.
6. Serve:
- Plate pasta and chicken.
- Garnish with chopped parsley and extra Parmesan if desired.
Tips for Extra Creaminess
- Use full-fat cream and fresh Parmesan for best results.
- Don’t boil the Alfredo sauce—keep it on low heat to prevent curdling.
- Add a splash of pasta water for perfect sauce consistency.
If you want, I can also make a quick 20-minute version that’s just as creamy and indulgent, perfect for busy weeknights.
Do you want me to do that?
