There’s nothing like a big bowl of creamy garlic butter chicken linguine in alfredo sauce to make a weeknight dinner feel special. This dish has been my go-to comfort food for years—rich, garlicky, and just decadent enough without being fussy. The best part? It comes together in under 30 minutes, but tastes like you spent hours in the kitchen.
I first made this recipe when my sister visited years ago, and now she begs me for it every time she comes over. The magic is in that silky sauce—butter, garlic, and cream whipped into something so smooth, it coats every strand of pasta perfectly. And the juicy chicken? Just a bonus. Trust me, once you try this version, you’ll never go back to jarred alfredo again.
As someone who’s tested dozens of pasta recipes (and eaten way too many bowls for “research”), I can tell you this one is foolproof. Whether you’re cooking for a date night or just treating yourself, this creamy garlic butter chicken linguine never disappoints. Simple ingredients, big flavor—that’s my kind of cooking.
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Ingredients for Creamy Garlic Butter Chicken Linguine in Alfredo Sauce
Gathering the right ingredients is the secret to this dish’s incredible flavor—simple, fresh, and oh-so-rewarding. Here’s what you’ll need (and yes, that butter measurement is accurate—no skimping!):
- 8 oz linguine pasta (the perfect shape for clinging to that luscious sauce)
- 2 boneless, skinless chicken breasts (about 6 oz each—I like mine thick for juiciness)
- 2 tbsp butter (the real deal, unsalted)
- 3 cloves garlic, minced (fresh only—jarred just won’t give you that punch)
- 1 cup heavy cream (yes, heavy—half-and-half will break your heart and your sauce)
- 1/2 cup grated parmesan cheese (freshly grated melts smoother than pre-shredded)
- 1/4 tsp salt (I use kosher—adjust to taste)
- 1/4 tsp black pepper (freshly cracked if you’ve got it)
- 1 tbsp olive oil (for that perfect chicken sear)
- 1 tbsp chopped parsley (optional but pretty—I use flat-leaf Italian)
See? Nothing fancy—just good ingredients treated right. Now let’s make some magic!
How to Make Creamy Garlic Butter Chicken Linguine in Alfredo Sauce
Ready to make magic in under 30 minutes? Let’s break it down step by step. This recipe is super straightforward, but I’ll walk you through every detail so you nail it on the first try. Trust me, your kitchen is about to smell *amazing*.
Step 1: Cook the Linguine
Start by cooking your linguine according to the package instructions—usually about 8-10 minutes in boiling salted water. You’re aiming for al dente here, so don’t overcook it! Drain the pasta, but don’t rinse it—you want that starchy goodness to help the sauce cling later. Set it aside while you work on the chicken and sauce.
Step 2: Prepare the Chicken
Season your chicken breasts with salt and pepper on both sides. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering (but not smoking), add the chicken. Cook for about 5-6 minutes per side until it’s golden brown and the internal temperature reaches 165°F. Don’t rush this—let it get that nice crust! Once it’s done, transfer the chicken to a cutting board and slice it into strips. Keep it warm while you make the sauce.
Step 3: Make the Creamy Garlic Butter Sauce
In the same skillet (don’t wash it—those browned bits are flavor gold!), melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds, just until it’s fragrant. Careful not to burn it! Pour in the heavy cream and bring it to a gentle simmer. Let it bubble for a minute, then stir in the grated parmesan cheese until it’s completely melted and the sauce is smooth. If it feels too thick, you can add a splash of pasta water to loosen it up.
Step 4: Combine and Serve
Add the cooked linguine and sliced chicken to the skillet with the sauce. Toss everything together until the pasta is evenly coated and the chicken is warmed through. Give it a taste and adjust the seasoning if needed. Sprinkle with chopped parsley for a pop of color, and serve immediately. Dinner is served—dig in!
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Creamy Garlic Butter Chicken Linguine In Alfredo Sauce
- Total Time: 30 mins
- Yield: 2 servings
- Diet: Low Lactose
Description
A rich and creamy garlic butter chicken linguine in alfredo sauce, perfect for a comforting dinner.
Ingredients
- 8 oz linguine pasta
- 2 boneless, skinless chicken breasts
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp chopped parsley (optional)
Instructions
- Cook linguine according to package instructions. Drain and set aside.
- Season chicken with salt and pepper. Heat olive oil in a pan and cook chicken until golden and fully cooked (5-6 minutes per side). Remove and slice.
- In the same pan, melt butter and sauté garlic until fragrant (about 30 seconds).
- Pour in heavy cream, bring to a simmer, then stir in parmesan cheese until smooth.
- Add cooked linguine and sliced chicken to the sauce, tossing to coat evenly.
- Garnish with parsley before serving.
Notes
- Use fresh garlic for best flavor.
- Adjust salt and pepper to taste.
- For extra richness, add more parmesan or cream.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Why You’ll Love This Creamy Garlic Butter Chicken Linguine in Alfredo Sauce
This dish is pure comfort in a bowl, and here’s why it’ll become your new favorite:
- Restaurant-quality taste at home—that rich, garlicky alfredo sauce coats every bite, making it feel like a splurge without the price tag.
- Faster than takeout—ready in under 30 minutes, perfect for those “I need dinner NOW” nights.
- Foolproof for any occasion—fancy enough for date night, easy enough for Tuesday.
- Customizable—add mushrooms, spinach, or sun-dried tomatoes to make it your own.
- Leftovers (if you have any!) reheat beautifully—just add a splash of cream when warming.
Seriously, one bite of that creamy, dreamy sauce clinging to tender chicken and al dente pasta, and you’ll be hooked. If you enjoy indulgent, cheesy pasta dishes, be sure to try our Easy Loaded Cheeseburger Alfredo Pasta Recipe — it’s a fun and flavorful twist that combines all your favorite burger flavors with creamy Alfredo pasta for a decadent dinner experience.
Tips for Perfect Creamy Garlic Butter Chicken Linguine in Alfredo Sauce
Want to take your pasta game to the next level? Here are my hard-earned secrets for making this dish absolutely foolproof:
- Fresh garlic is non-negotiable—that pre-minced stuff in jars just doesn’t have the same punch. I always smash my cloves with the flat of a knife before mincing to release all those flavorful oils.
- Don’t walk away from the garlic! It burns in seconds—you want it fragrant and golden, not bitter and brown.
- Underseasoned alfredo is a crime—taste as you go! The sauce should be slightly saltier than you think since the pasta will balance it.
- For extra creamy sauce, take the pan off heat before stirring in parmesan to prevent grainy texture.
- Chicken drying out? Pull it at 160°F—it’ll carry over to 165°F while resting.
Remember: great pasta isn’t about fancy techniques, it’s about nailing these little details! For more creamy pasta inspiration, weeknight dinner ideas, and cheesy comfort meals, follow us on Pinterest. You’ll find daily recipe updates and new ideas to make every meal feel special.
Frequently Asked Questions About Creamy Garlic Butter Chicken Linguine in Alfredo Sauce
I get questions about this recipe all the time—here are the answers to everything you might wonder before making this dreamy pasta dish:
Can I use a different pasta?
Absolutely! While linguine’s flat shape grabs sauce beautifully, fettuccine or spaghetti work great too. For shorter pasta, try penne—just reduce the sauce slightly since it won’t cling as easily.
What can I substitute for heavy cream?
Honestly? Nothing gives the same richness, but in a pinch, half-and-half mixed with 1 tbsp flour will thicken. Avoid milk—it’ll make your sauce watery. Coconut milk works for dairy-free, but the flavor changes.
How do I store leftovers?
They’ll keep 3 days in the fridge, though the sauce thickens. Reheat gently with a splash of cream or broth while stirring. Freezing isn’t ideal—the dairy can separate.
Can I prep this ahead?
Cook chicken and sauce separately, then combine when ready—the pasta should always be fresh. The sauce alone keeps 2 days refrigerated.
Why is my sauce grainy?
Two culprits: pre-shredded parmesan (it has anti-caking agents) or overheating the cheese. Always grate your own and stir off heat!
Nutritional Information for Creamy Garlic Butter Chicken Linguine in Alfredo Sauce
Here’s the breakdown per generous serving (and let’s be honest—you’re gonna clean this bowl!): About 650 calories, 35g fat (20g saturated), 35g protein, and 50g carbs. Keep in mind these numbers can shift based on your exact ingredients—especially if you go heavy on that parmesan (no judgment here!).
Go Ahead—Make This Tonight!
There you have it—my foolproof creamy garlic butter chicken linguine that’ll make you feel like a kitchen rockstar. I’d love to hear how yours turns out! Drop a comment below or tag me when you make it. Now grab that skillet and get cooking—your taste buds will thank you.