Full recipe >>>Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce 🍝🧄
Ingredients
For the Chicken
2 boneless, skinless chicken breasts (sliced)
Salt & black pepper – to taste
1 tsp paprika
1 tsp Italian seasoning
2 tbsp butter
1 tbsp olive oil
For the Pasta
250 g linguine (or fettuccine)
Water + salt (for boiling)
For the Alfredo Sauce
3 tbsp butter
4–5 garlic cloves (minced)
1 cup heavy cream
1 cup milk
¾ cup grated Parmesan cheese
½ tsp black pepper
Salt – to taste
½ tsp chili flakes (optional)
1 tsp Italian seasoning
Garnish (optional)
Fresh parsley
Extra Parmesan cheese
Instructions
1. Cook the Pasta
Boil linguine in salted water according to package instructions.
Drain and set aside (reserve ¼ cup pasta water).
2. Cook the Chicken
Season chicken with salt, pepper, paprika, and Italian seasoning.
Heat butter + olive oil in a pan over medium heat.
Cook chicken 4–5 minutes per side until golden and fully cooked.
Remove chicken from pan and set aside.
3. Make the Garlic Alfredo Sauce
In the same pan, add butter.
Add minced garlic and sauté for 30 seconds (don’t burn).
Pour in cream and milk, stir well.
Add salt, black pepper, chili flakes, and Italian seasoning.
Simmer on low heat for 3–4 minutes.
Add Parmesan cheese slowly, stirring until smooth and creamy.
4. Combine Everything
Add cooked pasta to the sauce.
Slice chicken and add it back to the pan.
Toss everything together.
(Add a little pasta water if sauce is too thick.)
5. Serve
Garnish with parsley and extra Parmesan.
Serve hot and creamy