Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Creamy Garlic Butter Chicken & Linguine

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Servings: 4

Ingredients

For the Chicken & Pasta:

• 2 large boneless, skinless chicken breasts (about 1.5 lbs), halved horizontally to make 4 thin cutlets

• 1 tsp Italian seasoning

• Salt and freshly ground black pepper, to taste

• 2 tbsp olive oil

• 8 oz (225g) linguine pasta

• 1 tbsp fresh parsley, chopped (for garnish)

For the Creamy Garlic Butter Alfredo Sauce:

• 4 tbsp unsalted butter

• 4-5 large cloves garlic, minced

• 1 cup heavy cream (or whipping cream)

• 1 cup freshly grated Parmesan cheese

• ½ cup whole milk or more cream, as needed for consistency

• ¼ tsp freshly grated nutmeg (optional, but highly recommended)

• Salt and white pepper, to taste (black pepper is fine too)

Instructions

Step 1: Prepare the Components

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.

2. Season the Chicken: Pat the chicken cutlets dry and season both sides generously with salt, pepper, and Italian seasoning.

Step 2: Cook the Chicken

1. In a large skillet or pan (use one big enough to hold the pasta later), heat olive oil over medium-high heat.

2. Add the chicken cutlets and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C).

3. Remove the chicken from the pan and place it on a clean plate. Cover loosely with foil to keep warm.

Step 3: Make the Alfredo Sauce

1. Sauté Garlic: Reduce the heat to medium-low. Add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 60 seconds until fragrant. Do not let it burn.

2. Create the Base: Pour in the heavy cream, and add the nutmeg. Bring the sauce to a gentle simmer, stirring occasionally. Let it simmer for 2-3 minutes to thicken slightly.

3. Add Cheese: Turn off the heat. Gradually whisk in the grated Parmesan cheese until it’s completely melted and the sauce is smooth.

4. Adjust Consistency: If the sauce is too thick, whisk in a little milk or the reserved pasta water, a tablespoon at a time, until it reaches your desired creaminess. The sauce will thicken more when you add the pasta.

5. Season: Taste the sauce and season with salt and white pepper as needed.

Step 4: Bring It All Together

1. Combine Pasta and Sauce: Add the drained linguine directly to the skillet with the Alfredo sauce. Use tongs to toss everything together until the pasta is evenly coated.

2. Slice and Add Chicken: Slice the cooked chicken breasts into strips. You can either place them on top of the pasta or gently toss them in.

3. Garnish and Serve: Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese. Serve immediately.

Chef’s Tips for Success

• Don’t Use Pre-Shredded Parmesan: It contains anti-caking agents that prevent it from melting smoothly into the sauce. Freshly grated Parmesan from a block is a non-negotiable for a silky sauce.

• Control the Heat: When making the sauce, keep the heat low to medium-low. Boiling the cream can cause it to separate or become greasy.

• The Pasta Water is Gold: The starchy pasta water is the secret weapon. It helps the sauce cling to the pasta and can thin a sauce without making it watery.

• Add Veggies: For a complete meal, add 2 cups of fresh spinach to the sauce just after it thickens and let it wilt. Sliced mushrooms can be sautéed after the chicken is removed, or sun-dried tomatoes can be added with the cream.

• For a Lighter Version: Substitute half-and-half for the heavy cream, though the sauce will be slightly less rich.

What to Serve With It:

This dish is rich and satisfying on its own, but it pairs beautifully with:

• A simple garden salad with a light vinaigrette to cut through the richness.

• Garlic bread or a crusty baguette for soaking up every last bit of sauce.

• Steamed broccoli or asparagus.