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Ingredients:
1 pound boneless, skinless chicken breasts, cut into biteâsized pieces
2 tablespoons olive oil
Salt and black pepper, to taste
1 teaspoon Italian seasoning
Introduction
This Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is a soulâwarming and luscious pasta dish that combines tender pieces of chicken seared in garlic butter, enveloped in a silky alfredo sauce, and tossed with linguine for the perfect comfort meal. Whether youâre serving for a weeknight dinner or a special gathering, this dish is easy to elevate with simple adjustments. In the sections below, I will guide you through every step, variations, tips, plating ideas, storage, troubleshooting, and even ways to lighten or boost flavor further.
How this recipe works and what to expect
The core of the recipe is broken into three components: the chicken, the sauce, and the pasta. You sear chicken pieces until golden, use garlic butter to build flavor, make an alfredo sauce (cream, garlic, cheese, butter), and toss with cooked linguine. The richness comes from the butter and cheese, balanced by garlic, seasoning, and possibly acid (a squeeze of lemon) or herbs. The key is timing: you want your pasta hot and sauce warm so they combine beautifully, and you donât overcook the chicken or let the sauce break.
StepâbyâStep Instructions
- Prepare ingredients & mise en place
Gather all ingredients ahead: chicken cut into bite sizes, garlic minced, heavy cream (or cream substitute), butter, grated Parmesan (or blend of cheeses), salt, pepper, Italian seasoning, fresh parsley or basil for garnish, and linguine pasta. This helps the cooking flow smoothly. - Cook linguine
Bring a large pot of salted water to a boil (about 1âŻtbsp salt per 4 quarts). Add linguine and cook according to package instructions until al dente (a little bite remains). Reserve about 1 cup of pasta cooking water before draining. Drain the pasta and set aside (or keep it in the pot, off heat, lightly oiled so it doesnât stick). - Season chicken and sear
While pasta is cooking, season the chicken pieces with salt, pepper, and Italian seasoning. In a large skillet or sautĂŠ pan over mediumâhigh heat, add the olive oil (and optionally 1 tablespoon butter). When hot, add the chicken in a single layer, careful not to overcrowd; sear until golden on one side (about 2â3 minutes), then flip and cook until nearly done (another 2â3 minutes). Remove the chicken from pan and set aside (it will finish cooking in sauce). - Make garlic butter base
In the same pan, reduce heat to medium. Add remaining butter. Once melted, add minced garlic and sautĂŠ until fragrant (about 30 seconds to 1 minute), avoiding burning. You can also add shallots or a little onion if you like for extra flavor. - Build the Alfredo sauce
To the garlic butter, slowly pour heavy cream, stirring continuously to combine. Bring to a gentle simmer (donât let it boil vigorously). Then stir in grated Parmesan (and/or Romano) cheese, salt, and pepper. Stir and allow sauce to thicken slightly (2â4 minutes), stirring frequently. If it becomes too thick, add reserved pasta water a little at a time to reach desired consistency. - Combine chicken and pasta
Return the chicken along with any accumulated juices to the sauce. Stir to coat. Then add the cooked linguine, tossing gently to ensure all strands are coated with sauce and chicken is well mixed. If needed, add more pasta water to loosen. - Finish & garnish
Taste and adjust seasoning (salt, pepper). If you like brightness, add a squeeze of fresh lemon juice or a few drops. Garnish with chopped parsley or basil, extra grated cheese, black pepper, and maybe a drizzle of olive oil or melted butter for gloss. - Serve immediately
This dish is best enjoyed while hot and creamy. Serve in warmed bowls or plates to slow cooling.
Variations & Adaptations
⢠Using other pasta types: you can use fettuccine, penne, rigatoni, or even glutenâfree pasta. Just adjust cook time.
⢠Vegetable addâins: spinach, peas, broccoli florets, mushrooms, sunâdried tomatoesâadd near the end so they donât overcook.
⢠Spicy version: include red pepper flakes, cayenne, or a bit of chipotle or smoked paprika.
⢠Lighter version: use half heavy cream and half milk, or use half Greek yogurt + milk (tempered) to lighten. You may reduce butter slightly.
⢠Garlic lovers: increase garlic cloves, or roast garlic for gentler sweetness.
⢠Herb infusion: add fresh thyme, rosemary, basil, or tarragon to sauce or garnish.
⢠Protein variations: substitute chicken thighs, shrimp, or even seared tofu/tempeh.
⢠Cheese blends: mix Parmesan with Pecorino Romano or Asiago to vary flavor intensity.
Tips & Tricks for Best Results
⢠Always reserve pasta cooking water to adjust sauce consistency.
⢠Donât let the sauce boil vigorously; keep gentle simmer to avoid breaking.
⢠If sauce splits, whisk in a bit of cold cream or milk to bring it back.
⢠Use freshly grated cheese (not preâshredded) for better melting.
⢠Let garlic cook just until fragrant; burnt garlic tastes bitter.
⢠Cook chicken to just underdone in pan; it finishes in sauce and stays juicy.
⢠Warm your serving dish so pasta doesnât cool too fast.
⢠Serve immediately; Alfredo sauce tends to thicken as it cools.
Plating & Presentation
Twirl portions of linguine with tongs or a carving fork into nests, place chicken on top, spoon extra sauce over, and garnish with parsley, a final crack of black pepper, and grated cheese. Add microgreens or fresh basil leaves for color. Serve with garlic bread or a crisp side salad (light vinaigrette) to balance richness.
Pairings & Beverage Suggestions
This creamy pasta pairs well with crisp white wines (Sauvignon Blanc, Pinot Grigio), sparkling water with lemon, light red wines (Pinot Noir). Serve it alongside steamed vegetables, roasted asparagus, or a fresh green salad with acidic dressing to cut the creaminess. Bread like ciabatta or garlicâherb focaccia complements well.
MakeâAhead & Storage
You can prepare components ahead: cook chicken, prepare sauce and pasta separately. Reheat gently in a pan with splash of milk or cream, stirring, until creamy again. Store leftovers in airtight container in refrigerator up to 2â3 days (due to dairy). Reheat gently over low heat, stirring and adding liquid to loosen. Avoid microwaving on high as sauce may separate.
Troubleshooting
⢠Sauce too thick: add reserved pasta water, milk, or cream.
⢠Sauce too thin: simmer gently to reduce, or add a bit more cheese/butter.
⢠Sauce breaks or separates: remove from heat, whisk in cold cream or milk bit by bit, bring back gently.
⢠Chicken dry or overcooked: cut into smaller pieces, donât over-sear, and avoid overcooking in sauce.
⢠Flavor flat: adjust salt, pepper, add acid (lemon juice), or fresh herbs to brighten.
⢠Garlic too strong or harsh: reduce raw garlic, use roasted, or sautÊ lightly before adding cream.
Estimated Nutritional Notes (approximate)
Per serving (assuming 4 servings): ~600â700 kcal (depending on amounts of butter, cream, cheese), moderate protein (chicken & cheese), moderate fat (cream, butter, olive oil), some carbs (from pasta). To reduce calories, lighten cream, use part milk, cut butter, or reduce portion.
Why this recipe is special & tips from cooks
The marriage of creamy alfredo sauce with garlic butter and juicy chicken makes for a richly flavored, comforting dish. The garlic butter gives depth before the cream enters. Some cooks recommend tempering cream (slow addition) to avoid shocking the pan, or stirring in a bit of pasta water at phases to keep consistency fluid. Using fresh cheese and avoiding dry seasoning packets elevates flavor. Also, letting the sauce rest briefly off heat before tossing pasta helps it coat more evenly.
Scaling & Serving for Larger Crowds
To scale up, maintain approximate ratios: for every pound of pasta, use ~1 pound chicken, ~1½ to 2 cups cream, ~6â8 tbsp butter, ~1½ to 2 cups grated cheese (adjust to taste). Use larger pans to avoid overcrowding. Keep sauce warm and stir gently when combining. Serve in buffet style with chafing dish, stirring occasionally to keep saucy.
Dietary Modifications
⢠Glutenâfree: use glutenâfree pasta and ensure any seasoning blends are gluten-free.
⢠Lower fat: reduce heavy cream, use part milk or light cream, reduce butter.
⢠Dairyâfree: substitute with dairyâfree cream (coconut, almond, cashew) and vegan cheese that melts well.
⢠Vegetarian: omit chicken, increase veggies or add mushrooms, use vegetable stock or flavor base in sauce.
⢠Protein boost: add extra chicken, mix in peas or beans, or top with grilled shrimp.
Serving Suggestions & Menu Ideas
Serve as the centerpiece of an Italian or comfort food menu: start with bruschetta or caprese salad, then offer this as the main, with side of garlic bread and a green salad. For a lighter menu, skip bread and focus on salad & this pasta. For a decadent meal, add a side of roasted vegetables or grilled zucchini, and finish with a light dessert like sorbet or fruit salad.
Storage in Detail
In the fridge: cool to room temp, transfer to airtight containers, store up to 2â3 days. When reheating, add splash of milk or cream and gently heat on stovetop, stirring. Avoid direct high heat. If sauce separated, whisk in extra liquid gradually. For holding a buffet, keep warm in a shallow pan over low heat, stirring occasionally, and cover to minimize skin forming.
Flavor Longevity
Because dairy and cheese tend to mellow over time, the first day (freshly made) often tastes best. On subsequent days, flavors blend more, but brightness from herbs or acid may fadeâso reâadjust (fresh herbs, lemon) when serving leftovers.
Summary
This Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is a luxurious, versatile, crowdâpleasing dish. It balances richness with garlic and herbs, and can be adapted to fit lighter, vegetarian, or glutenâfree diets. With attention to technique (timing, gentle heat, balancing seasoning) you can deliver a restaurantâquality dish at home.
Let me know if you want a printable recipe card, a version with fewer calories, or scaling for a large meal!