It’s 6pm and you need a satisfying dinner fast tonight.
If you are craving something creamy and comforting, this is for you. This Garlic Butter Chicken Alfredo delivers restaurant quality without the high price tag. It is a guaranteed family favorite that you will make on repeat.
Why You’ll Make This Again
This recipe is the ultimate comfort food for a chilly Winter evening. You only need 35 minutes to get this on the table. It uses simple pantry staples like butter, cream, and pasta. The sauce is rich, creamy, and totally foolproof for beginners.
You will love how the garlic butter flavors every single bite. It is reliable enough for guests but fast enough for Mondays. This is the perfect weeknight meal for busy people everywhere.
How This Comes Together
We start by searing the chicken until it is perfectly golden brown. While the pasta boils, we build a rich, emulsified sauce right in the skillet. Using one pan for the chicken and sauce saves you cleanup time. You will feel like a pro chef whisking this together. It is simple, fast, and impressive every single time.
What You’ll Need
Grab these simple ingredients from your kitchen to get started.
- 1 lb linguine pasta
- 1.5 lbs boneless skinless chicken breasts, sliced into strips
- 2 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1.5 cups freshly grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 2 tablespoons fresh parsley, chopped
Step-By-Step Directions
- Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 0.5 cup of pasta water before draining.
- Season chicken strips with salt and pepper.
- In a large skillet over medium-high heat, melt 1 tablespoon of butter with the olive oil.
- Sear chicken until golden brown and cooked through (165°F). Remove chicken from skillet and set aside.
- Reduce heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Sauté minced garlic for 1 minute until fragrant.
- Pour in heavy cream. Bring to a gentle simmer for 3 to 5 minutes until slightly reduced.
- Whisk in grated Parmesan cheese until melted and smooth. Season with nutmeg, salt, and pepper.
- Add cooked linguine and chicken back into the skillet. Toss to coat. Add reserved pasta water if needed for consistency.
- Garnish with fresh parsley and serve immediately.
How To Serve It
Serve this Garlic Butter Chicken Alfredo in warm shallow bowls immediately. It looks beautiful topped with extra Parmesan and fresh parsley. Pair it with a crispy green salad to balance the richness. Warm garlic bread is perfect for soaking up the extra sauce. This is a stunning meal for a casual hosting night.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. When reheating, the sauce may thicken or separate. Add a splash of milk or water to the pan. Heat it gently over low heat to keep it creamy. I do not recommend freezing cream-based pasta dishes.
Make It Even Better (Pro Tips)
- Don’t skip reserving the pasta water for the best sauce texture.
- Avoid using pre-shredded cheese because it won’t melt as smoothly.
- Use a meat thermometer to ensure your chicken stays juicy and tender.
- Pat the chicken dry before searing to get that perfect golden crust.
- Add a pinch of red pepper flakes for a winter warming kick.
- Warm your serving bowls so the cream sauce stays hot longer.
- Slice your chicken into even strips for consistent cooking times.
- Whisk the cheese in slowly to prevent the sauce from clumping.
Easy Ways To Change It Up
- Swap the chicken for sautéed shrimp for a seafood twist.
- Stir in fresh baby spinach at the end for extra color.
- Use gluten-free pasta to make this diet-friendly for everyone.
- Add roasted broccoli for a fresh spring variation.
Quick Questions
Can I use half-and-half instead of heavy cream?
You can, but the sauce will be much thinner. Heavy cream provides the best rich texture for Alfredo. If you use half-and-half, simmer it longer to thicken.
What is the best pasta for this recipe?
Linguine or fettuccine are the classic choices for this dish. Their wide surface area holds the sauce perfectly. Short pasta like penne also works well for kids.
Why did my sauce turn out lumpy?
This usually happens if the heat is too high when adding cheese. Keep the heat on medium-low while whisking. Freshly grated cheese also prevents lumps from forming.
You deserve a meal this good tonight. Give it a try and let me know how it turns out. Happy cooking!
— Ethan
Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
Ingredients
Method
- Bring a large pot of salted water to a boil and cook linguine according to package directions until al dente. Reserve 0.5 cup of pasta water before draining.
- Season chicken strips with salt and pepper.
- In a large skillet over medium-high heat, melt 1 tablespoon of butter with the olive oil.
- Sear chicken until golden brown and cooked through (internal temperature of 165°F). Remove chicken from skillet and set aside.
- Reduce heat to medium and add the remaining 1 tablespoon of butter to the skillet. Sauté minced garlic for 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer for 3 to 5 minutes until slightly reduced.
- Whisk in grated Parmesan cheese until melted and sauce is smooth. Season with nutmeg, salt, and pepper.
- Add cooked linguine and chicken back into the skillet. Toss to coat, adding reserved pasta water if needed to reach desired consistency.
- Garnish with fresh parsley and serve immediately.
