Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

This creamy garlic butter chicken and linguine is a comforting, restaurant-style meal made with tender seasoned chicken, buttery garlic, and silky homemade Alfredo sauce. The linguine soaks up the rich sauce, making every bite creamy, savory, and satisfying.

Ingredients

For the Chicken

2 large boneless, skinless chicken breasts
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon Italian seasoning
Salt and black pepper, to taste

For the Pasta and Alfredo Sauce

12 ounces linguine
3 tablespoons butter
4 cloves garlic, minced
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon black pepper
½ cup reserved pasta water, as needed
2 tablespoons chopped fresh parsley, optional

Instructions

Cook the linguine: Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Before draining, reserve about ½ cup of the pasta water.
Season the chicken: Pat the chicken breasts dry and season both sides with garlic powder, Italian seasoning, salt, and black pepper.
Cook the chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the chicken and cook for about 5–7 minutes per side, depending on thickness, until golden brown and cooked through. The chicken should reach 165°F (74°C) in the thickest part.
Rest and slice: Transfer the chicken to a plate and let it rest for a few minutes. Then slice it into strips or bite-sized pieces.
Make the garlic butter: In the same skillet, melt 3 tablespoons of butter over medium-low heat. Add the minced garlic and cook for about 30–60 seconds, stirring constantly so it doesn’t burn.
Add the cream: Pour in the heavy cream and stir gently. Add the Italian seasoning and black pepper. Allow the sauce to simmer gently for 3–5 minutes; avoid bringing it to a rapid boil.
Add the Parmesan: Gradually stir in the freshly grated Parmesan cheese until it melts into the cream and the sauce becomes smooth and creamy.
Combine with the linguine: Add the drained linguine to the skillet and toss gently until the pasta is thoroughly coated. If the sauce is too thick, add a little reserved pasta water until you reach your preferred consistency.
Add the chicken: Arrange the sliced chicken over the pasta or gently toss it through the sauce.
Garnish and serve: Sprinkle with fresh parsley and a little extra Parmesan. Serve immediately while the sauce is warm and creamy.

Helpful Tips

Freshly grated Parmesan generally melts more smoothly than pre-shredded cheese. Keep the heat moderate when making the Alfredo sauce to help prevent the cream and cheese from separating.

Serving Ideas

Serve this creamy chicken linguine with garlic bread, steamed broccoli, roasted vegetables, or a crisp green salad. A little extra Parmesan and freshly cracked black pepper make a delicious finishing touch.