Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

This rich and indulgent dish combines tender chicken in a garlic butter sauce with perfectly cooked linguine, all coated in a creamy Alfredo sauce. It’s a restaurant-quality meal that’s surprisingly simple to make at home.

Ingredients

For the Chicken:

2 large boneless, skinless chicken breasts (about 1½ lbs), sliced into ½-inch thick cutlets
Salt and black pepper, to taste
1 teaspoon Italian seasoning (optional)
¼ cup all-purpose flour
2 tablespoons olive oil
4 tablespoons unsalted butter
6 garlic cloves, minced
1 teaspoon dried oregano or thyme
¼ cup chicken broth or dry white wine (optional)

For the Alfredo Sauce & Pasta:

12 oz (340g) linguine pasta
4 tablespoons unsalted butter
1 cup heavy cream
1½ cups freshly grated Parmesan cheese
½ teaspoon freshly grated nutmeg (optional)
Salt and white pepper, to taste
¼ cup reserved pasta water

For Garnish:

Fresh parsley, chopped
Additional Parmesan cheese
Red pepper flakes (optional)

Instructions

1. Prepare the Chicken:

Season chicken cutlets generously with salt, black pepper, and Italian seasoning if using.
Dredge each piece lightly in flour, shaking off excess.
In a large skillet, heat olive oil over medium-high heat. Add chicken in a single layer (work in batches if needed) and cook until golden brown and cooked through, about 4–5 minutes per side. Remove to a plate and set aside.

2. Make the Garlic Butter Sauce:

In the same skillet, reduce heat to medium. Add 4 tablespoons butter and let melt.
Add minced garlic and dried herbs, sauté for 1 minute until fragrant (do not let garlic brown).
If using, pour in chicken broth or white wine to deglaze the pan, scraping up browned bits. Let simmer 1–2 minutes. Remove from heat.

3. Cook the Linguine:

While chicken cooks, bring a large pot of salted water to boil.
Cook linguine according to package directions until al dente. Reserve ¼ cup pasta water before draining.

4. Prepare Alfredo Sauce:

In a separate large saucepan or deep skillet, melt 4 tablespoons butter over medium heat.
Add heavy cream and bring to a gentle simmer.
Gradually whisk in grated Parmesan until melted and smooth.
Season with nutmeg (if using), salt, and white pepper. Sauce should be thick and creamy. If too thick, thin with a little reserved pasta water.

5. Combine:

Add drained linguine to the Alfredo sauce, tossing to coat evenly.
Slice cooked chicken into strips and add to the pasta along with the garlic butter sauce from the skillet. Gently toss everything together, adding a splash of pasta water if needed to loosen the sauce.

6. Serve:

Divide among plates or bowls.
Garnish with chopped parsley, extra Parmesan, and red pepper flakes if desired.

Tips for Success:

Don’t overcook the chicken – use a meat thermometer to ensure it reaches 165°F (74°C) without drying out.
Freshly grate your Parmesan – pre-grated cheese often contains anti-caking agents that can make the sauce grainy.
Reserve pasta water – the starchy water helps the sauce cling to the pasta.
For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.

Enjoy this decadent, comforting dish with a simple green salad and crusty bread to soak up every bit of the creamy sauce. Serves 4.