Of course! This recipe for Creamy Garlic Butter Chicken & Linguine is the epitome of comfort food. It features tender, golden-brown chicken nestled in a rich, homemade Alfredo sauce that clings perfectly to every strand of pasta.
It’s restaurant-quality but surprisingly easy to make at home. Here’s how to create this classic, crowd-pleasing dish.
Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
This recipe serves 4-6 people.
Ingredients
For the Chicken & Pasta:
· 1 lb (450g) boneless, skinless chicken breasts or thighs, pounded to even thickness
· Salt and freshly ground black pepper, to taste
· 1 teaspoon Italian seasoning (or dried oregano)
· 1 tablespoon olive oil
· 2 tablespoons unsalted butter
· 12 oz (340g) linguine pasta
For the Creamy Garlic Alfredo Sauce:
· ½ cup (1 stick or 113g) unsalted butter
· 4-5 large cloves garlic, minced
· 2 cups heavy cream (or half-and-half for a lighter version)
· 1 cup freshly grated Parmesan cheese (plus more for serving)
· ¼ teaspoon ground nutmeg (optional, but highly recommended)
· Salt and freshly ground white or black pepper, to taste
· Optional for freshness: 2 tablespoons chopped fresh parsley
Instructions
- Cook the Pasta:
· Bring a large pot of generously salted water to a boil. Cook the linguine according to package directions until al dente.
· Reserve 1 cup of the starchy pasta water before draining. This is a chef’s secret for adjusting the sauce later.
· Drain the pasta and set it aside.
- Cook the Chicken:
· While the pasta water is heating, season the chicken generously on both sides with salt, pepper, and Italian seasoning.
· In a large skillet (big enough to hold the pasta later), heat the olive oil and 2 tablespoons of butter over medium-high heat.
· Once the butter is melted and foaming, add the chicken. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F / 74°C).
· Remove the chicken from the skillet and place it on a clean plate. Tent with foil to keep warm.
- Make the Alfredo Sauce:
· Reduce the heat to medium-low. In the same skillet, add the remaining ½ cup (1 stick) of butter.
· Once melted, add the minced garlic and sauté for about 60 seconds until fragrant. Do not let the garlic burn, or it will become bitter.
· Pour in the heavy cream, whisking to combine it with the butter and garlic. Let it simmer gently for 2-3 minutes to thicken slightly.
- Combine and Finish:
· Turn off the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
· Stir in the nutmeg (if using), and season with salt and pepper to taste. The sauce will thicken as it cools.
· Add the drained linguine to the skillet with the sauce. Use tongs to toss the pasta, coating every strand evenly. If the sauce is too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency.
· Slice the rested chicken into strips or bite-sized pieces.
- Serve:
· Divide the creamy linguine among plates. Top with the sliced chicken.
· Garnish with a sprinkle of fresh parsley and extra Parmesan cheese. Serve immediately.
Tips for a Perfect Dish:
· Don’t Overcook the Garlic: This is the most common mistake. Burnt garlic makes the entire sauce bitter. Low and slow is the way to go.
· Freshly Grated Parmesan is a Must: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, leading to a grainy sauce. A block of Parmigiano-Reggiano or a similar quality cheese is worth the extra effort.
· Pound Your Chicken: Ensuring your chicken breasts are an even thickness is the key to them cooking evenly and staying juicy.
· Let the Chicken Rest: Allowing the chicken to rest for a few minutes after cooking lets the juices redistribute, ensuring it stays tender when you slice it.
· Customize It:
· Add Veggies: Sauté some sliced mushrooms or spinach with the garlic. Sun-dried tomatoes or peas are also fantastic additions.
· Add a Kick: A pinch of red pepper flakes with the garlic will add a lovely warmth.
· Protein Swap: This sauce is also fantastic with shrimp or salmon.
This dish is creamy, garlicky, and utterly satisfying. Enjoy your homemade Italian feast