Rich, comforting, and restaurant-worthy—here’s how to make creamy garlic butter chicken with linguine in Alfredo sauce at home.
🍝 Creamy Garlic Butter Chicken & Linguine
🧾 Ingredients
- 250–300 g linguine
- 2 chicken breasts (sliced or cubed)
- 2 tbsp butter
- 1 tbsp oil
- 4 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp chili flakes (optional)
- 1/2 tsp Italian seasoning (optional)
- 1/2 cup pasta water (reserved)
- Fresh parsley (for garnish)
👩🍳 Instructions
1️⃣ Cook the pasta
- Boil linguine in salted water until al dente
- Reserve about 1/2 cup pasta water, then drain
2️⃣ Cook the chicken
- Heat oil + 1 tbsp butter in a pan
- Add chicken, season with salt & pepper
- Cook until golden and fully done
- Remove and set aside
3️⃣ Make garlic butter base
- In the same pan, add remaining butter
- Sauté garlic until fragrant (don’t burn)
4️⃣ Build Alfredo sauce
- Pour in cream, stir gently
- Add parmesan cheese and mix until smooth
- Season with pepper, chili flakes, Italian seasoning
5️⃣ Combine everything
- Add cooked pasta and chicken back to pan
- Toss well
- Add a splash of reserved pasta water to loosen sauce
6️⃣ Finish
- Simmer 1–2 minutes until creamy and coated
- Garnish with parsley and extra parmesan
💡 Tips for best results
- Use freshly grated parmesan (melts better)
- Don’t overcook garlic—it turns bitter
- Adjust sauce thickness with pasta water
🌶️ Optional upgrades
- Add mushrooms or spinach
- Squeeze a little lemon juice for brightness
- Sprinkle extra chili flakes for heat
⚖️ Result
Creamy, garlicky, buttery pasta with tender chicken—perfect comfort food with a smooth Alfredo coating.
If you want, I can show you a lighter version (less cream) or a one-pot method to save time and dishes