Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

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Golden seared garlic butter chicken paired with silky linguine in a velvety Alfredo sauce — this dish brings comforting richness and satisfying flavor to your dinner table. The chicken is seasoned and pan-seared to juicy perfection, offering a savory contrast to the creamy pasta that clings beautifully to every strand of linguine.

Whether you’re hosting friends or craving a restaurant-style meal at home, this recipe promises elegance without being complicated. It blends everyday ingredients into an irresistible dish that feels both indulgent and approachable. Once you taste it, you’ll want it in your weekly rotation.

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Preparation Phase & Tools to Use

To make Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce a breeze, a few kitchen tools are essential:

• Cast Iron or Stainless Steel Skillet: Key for getting that golden crust on your chicken, locking in flavor.
• Large Pot for Boiling Pasta: You need enough space to cook the linguine without clumping.
• Fine Grater or Microplane: Freshly grated Parmesan melts better and adds a bolder flavor to your Alfredo.
• Tongs and a Wooden Spoon: For flipping chicken and gently folding the pasta into the sauce.
• Garlic Press (optional): Helps speed up mincing for an extra burst of garlicky goodness.

Each tool ensures the textures and flavors hit just right—crisp on the chicken, creamy in the sauce, and tangle-free linguine.

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Ingredients for the Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

• Chicken Breast or Thighs: Juicy and flavorful, this is the star protein that pairs beautifully with creamy pasta.
• Linguine Pasta: A flat noodle that holds Alfredo sauce well, offering great bite and texture.
• Garlic Cloves: Essential for deep aromatic flavor; both the chicken and sauce benefit from fresh garlic.
• Butter: Used to sear the chicken and enrich the Alfredo with velvety richness.
• Olive Oil: Helps get a crisp golden sear without burning the butter.
• Heavy Cream: The creamy backbone of Alfredo sauce, offering richness and body.
• Parmesan Cheese: Adds nutty, salty flavor that brings the Alfredo sauce to life.
• Italian Seasoning: Enhances the overall flavor with herbs like oregano and basil.
• Salt & Black Pepper: For seasoning both chicken and pasta just right.
• Parsley (Optional): Adds freshness and color to finish the dish.

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How To Make the Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Step 1: Season and Sear the Chicken

Season chicken pieces generously with salt, pepper, and Italian seasoning. Heat butter and olive oil in a skillet over medium heat, then sear the chicken until golden brown on both sides and fully cooked. Set aside.

Step 2: Cook the Linguine

Boil water in a large pot, salt it generously, then cook linguine until al dente. Reserve 1 cup of pasta water and drain the rest.

Step 3: Make the Alfredo Sauce

In the same skillet used for chicken, lower the heat and add butter and minced garlic. Sauté until fragrant. Pour in the heavy cream, stirring gently, then mix in freshly grated Parmesan until melted and creamy.

Step 4: Combine Pasta and Sauce

Add the drained linguine to the skillet. Toss gently to coat the pasta evenly in the Alfredo sauce, adding reserved pasta water a little at a time if needed to loosen.

Step 5: Bring It All Together

Slice or cube the seared chicken, then nestle it over or into the creamy linguine. Sprinkle parsley for garnish if desired, then serve hot.

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Serving and Storing Creamy Garlic Butter Chicken & Linguine

Serve this dish straight from the skillet or plate it up family-style for a warm, inviting feel. It pairs beautifully with garlic bread or a light green salad to balance out the richness.

To store leftovers, allow the dish to cool fully, then transfer to an airtight container. It will keep well in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or milk to revive the sauce.

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Frequently Asked Questions

How can I make this dish ahead of time?

You can prepare the chicken and sauce separately, then cook the pasta fresh and combine everything before serving. Store components individually for best texture.

Can I substitute the heavy cream?

Yes, half-and-half or evaporated milk can work in a pinch, but for best results, heavy cream gives the richest texture.

Is it okay to use pre-grated Parmesan?

Freshly grated is best for meltability and flavor, but high-quality pre-grated Parmesan can work if you’re in a hurry.

What pasta can I use instead of linguine?

Fettuccine, spaghetti, or even penne work great. Just choose a pasta that can hold onto creamy sauces.

Can I use chicken thighs instead of breasts?

Absolutely. Thighs tend to be juicier and more forgiving during cooking.

Can I add vegetables?

Sure! Try sautéed mushrooms, spinach, or broccoli for extra texture and color.

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Want More Chicken Pasta Ideas?

If you love this creamy chicken and linguine combo, you might also enjoy these delicious recipes:

• Cheesy Garlic Chicken and Broccoli Pasta
• Creamy Garlic Butter Chicken Rotini in Parmesan Sauce
• Sweet Spicy Garlic Honey BBQ Chicken Pasta
• One Skillet Spicy Garlic Butter Parmesan Steak Pasta
• Beef and Bowtie Pasta with Alfredo Sauce

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life With Olivia on Pinterest.

And let me know in the comments how yours turned out! Did you add veggies or keep it classic? Did you go with chicken thighs or breast?

I love seeing how others personalize these recipes. Share your spin or ask a question below—let’s make dinner even better together!

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