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A skillet of creamy Garlic Butter Chicken Alfredo with linguine and fresh parsley.

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 850
Ingredients Method

Ingredients
  

  • 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 sal t
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon ground nutmeg
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. 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.
  2. Season chicken strips with salt and pepper.
  3. In a large skillet over medium-high heat, melt 1 tablespoon of butter with the olive oil.
  4. Sear chicken until golden brown and cooked through (internal temperature of 165°F). Remove chicken from skillet and set aside.
  5. Reduce heat to medium and add the remaining 1 tablespoon of butter to the skillet. Sauté minced garlic for 1 minute until fragrant.
  6. Pour in heavy cream and bring to a gentle simmer for 3 to 5 minutes until slightly reduced.
  7. Whisk in grated Parmesan cheese until melted and sauce is smooth. Season with nutmeg, salt, and pepper.
  8. Add cooked linguine and chicken back into the skillet. Toss to coat, adding reserved pasta water if needed to reach desired consistency.
  9. Garnish with fresh parsley and serve immediately.