Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Difficulty: Easy
Cuisine: Italian-American
Course: Main Course
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Linguine
- 12 ounces linguine pasta
- Water for boiling
- 1 tablespoon salt
For the Alfredo Sauce
- 4 tablespoons butter
- 5 garlic cloves, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
- 2 tablespoons chopped fresh parsley
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to the package instructions until al dente. Reserve about ½ cup of the pasta water before draining. Set the cooked pasta aside.
Step 2: Season the Chicken
Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, paprika, and Italian seasoning.
Step 3: Sear the Chicken
Heat olive oil and butter in a large skillet over medium-high heat. Once the butter melts, place the chicken into the pan. Cook for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
During the final minute of cooking, add the minced garlic and spoon the garlic butter over the chicken continuously. Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
Step 4: Make the Alfredo Sauce
Reduce the heat to medium. Melt the butter in the same skillet. Add the garlic and cook for about 1 minute until fragrant.
Pour in the heavy cream and stir continuously. Let the mixture simmer gently for 3–4 minutes without boiling.
Gradually whisk in the Parmesan cheese until completely melted and smooth. Add the salt, pepper, and nutmeg if using.
If the sauce becomes too thick, stir in a little reserved pasta water until it reaches your desired consistency.
Step 5: Combine Everything
Add the cooked linguine to the Alfredo sauce and gently toss until every strand is coated.
Arrange sliced garlic butter chicken over the pasta and garnish with chopped parsley and extra Parmesan cheese.
Serve immediately while hot.
Recipe Tips
- Freshly grated Parmesan melts much better than pre-shredded cheese.
- Avoid boiling the Alfredo sauce to prevent separation.
- Let the chicken rest before slicing to keep it juicy.
- Reserve pasta water to adjust the sauce consistency if needed.
- Add sautéed mushrooms, spinach, or broccoli for extra vegetables.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over low heat with a splash of milk or cream to restore the sauce’s creamy texture.
Freezing is not recommended because cream-based sauces may separate after thawing.
Serving Suggestions
This dish pairs wonderfully with:
- Garlic bread
- Caesar salad
- Roasted asparagus
- Steamed broccoli
- Roasted Brussels sprouts
- A glass of sparkling water with lemon or iced tea
Nutrition Information (Per Serving)
- Calories: 785
- Protein: 43g
- Carbohydrates: 49g
- Fat: 46g
- Saturated Fat: 25g
- Cholesterol: 185mg
- Sodium: 760mg
- Fiber: 2g
- Sugar: 3g
- Calcium: 340mg
- Iron: 3mg