🍝 Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
Updated on 2 min read
🧾 Ingredients:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
Salt and black pepper, to taste
1 teaspoon Italian seasoning
3 tablespoons butter
4 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
8 ounces linguine pasta
½ teaspoon red pepper flakes (optional)
2 tablespoons chopped fresh parsley (for garnish)
👩🍳 Instructions:
Cook the pasta Boil linguine in salted water according to package instructions. Drain and set aside.
Cook the chicken Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large pan over medium-high heat. Cook chicken for 5–7 minutes until golden and fully cooked. Remove and set aside.
Make the garlic butter base In the same pan, melt butter. Add minced garlic and sauté for about 1 minute until fragrant.
Prepare Alfredo sauce Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and mix until smooth and creamy.
Combine everything Add cooked chicken back to the pan. Toss in the drained linguine and mix well to coat in the sauce.
Finish Sprinkle red pepper flakes (if using) and garnish with fresh parsley.
🔥 Tips:
Use freshly grated Parmesan for the smoothest sauce.
If the sauce gets too thick, add a splash of pasta water.
