When I think about comfort food that never fails to satisfy, creamy pasta dishes immediately come to mind. And among those, there’s something undeniably special about a well-made Alfredo. This Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce hits all the right notes: it’s indulgently creamy, packed with savory garlic flavor, and features tender, juicy chicken nestled among perfectly cooked linguine. It’s the kind of dish that fills your kitchen with incredible aromas and brings everyone rushing to the table.
I first made this recipe on a busy weeknight when I needed a no-fuss, crowd-pleasing meal that could come together quickly but still feel like a little celebration on the plate. The garlic butter sauce, enriched with cream, cream cheese, and a blend of Parmesan and mozzarella, creates a luscious coating for the pasta and chicken that’s hard to resist. The best part? This dish feels fancy without any complicated steps or ingredients. It’s perfect for family dinners, casual entertaining, or even when you’re just craving something rich and satisfying after a long day.
What I love most about this recipe is its balance. The garlic adds warmth without overpowering, the chicken is seasoned but tender, and the sauce clings beautifully to the linguine, creating comfort with every bite. Whether you’re cooking for a crowd or making a cozy dinner for yourself, this recipe always delivers.
Essential Elements and Equipment
To make this Creamy Garlic Butter Chicken linguine with Alfredo sauce, having the right tools helps a lot. You won’t need anything fancy, just the essentials that make the cooking process smooth and enjoyable:
- A large skillet or sauté pan: This is where you’ll cook the chicken and build the sauce. Choose a heavy-bottom pan or cast iron if you have one for even heat distribution.
- A large pot: For boiling the linguine pasta to the perfect al dente texture.
- Whisk: A good whisk helps you create the roux and smoothly incorporate the milk and cheeses into the sauce without lumps.
- Sharp knife and cutting board: For cutting your chicken into even, bite-sized pieces and mincing the garlic.
- Colander: To drain the pasta once it’s cooked.
Having these basics ready before you start means less scrambling and more focus on making the sauce silky and the chicken perfectly cooked.
What Makes This Recipe Work
There are several reasons why this recipe stands out and why it’s so consistently delicious:
- Juicy, well-seasoned chicken: Seasoned simply with salt, pepper, and Italian seasoning, then seared in olive oil, the chicken gets a beautiful golden crust while remaining tender inside.
- Garlic butter base: Melting butter and gently cooking minced garlic releases a rich aroma that forms the flavor backbone of the sauce. It’s simple but makes all the difference.
- Roux-thickened sauce: Whisking flour into butter creates a roux that thickens the sauce gently, giving it a velvety texture that’s far better than just pouring cream into the pan.
- Rich cream and cheese blend: Heavy cream adds body, cream cheese brings extra silkiness and depth, while Parmesan adds a nutty, sharp bite. Mozzarella melts beautifully, making the sauce smooth and stringy without overpowering the other flavors.
- Al dente linguine: The linguine’s long, slender strands hold onto the sauce perfectly, ensuring every forkful is coated with creamy goodness.
- Balanced seasoning: The use of garlic powder as an optional extra, plus salt and pepper, fine-tunes the flavor, while the gentle simmer helps all the ingredients marry beautifully.
Together, these components create a dish that feels both indulgent and approachable, perfect for weeknights or weekend dinners.
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
- 12 ounces linguine pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream (or whole milk for a lighter version)
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ teaspoon garlic powder (optional)
- Fresh parsley, chopped (for garnish)
Preparation
Step 1: Start by seasoning your chicken pieces with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 6 to 8 minutes, stirring occasionally, until the pieces are golden brown and fully cooked. Remove the chicken and set it aside.
Step 2: In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and cook it for about 1 minute until fragrant but not browned. This gentle cooking brings out a sweet, mellow garlic flavor.
Step 3: Sprinkle the flour evenly over the butter and garlic, whisking constantly to make a roux. Cook the roux for about 1 minute. This step is crucial because it thickens your sauce and prevents lumps.
Step 4: Slowly pour in the heavy cream (or milk), whisking continuously to incorporate the liquid smoothly into the roux. Bring the mixture to a gentle simmer and let it thicken for 3 to 4 minutes. Stir frequently to prevent the sauce from sticking to the bottom.
Step 5: Reduce the heat to low and add the grated Parmesan and shredded mozzarella cheese, along with the optional garlic powder. Stir until all the cheese has melted and the sauce is creamy and smooth. Taste the sauce and adjust the seasoning with salt and pepper.
Step 6: Meanwhile, cook the linguine in a large pot of salted boiling water until al dente, following package instructions. Drain the pasta and return it to the pot. Add the cooked chicken and pour the Alfredo sauce over the pasta and chicken. Gently toss everything together, allowing the flavors to meld for a minute or two.
Easy Variations to Try
This creamy garlic butter chicken linguine is wonderfully versatile. Here are some ways to customize it to fit your taste or dietary needs:
- Swap the protein: Use shrimp, scallops, or even cooked Italian sausage instead of chicken for a different twist. You can also make it vegetarian by substituting the chicken with mushrooms or roasted vegetables like zucchini and bell peppers.
- Add extra greens: Stir in fresh spinach, kale, or arugula right before serving. They wilt quickly and add a bright contrast to the creamy sauce.
- Lighten the sauce: Use whole milk or half-and-half instead of heavy cream to reduce calories without losing too much creaminess.
- Boost the flavor: Add sun-dried tomatoes or roasted red peppers to the sauce for a sweet, tangy punch. A sprinkle of fresh basil or oregano can also enhance the aroma.
- Make it gluten-free: Swap linguine for gluten-free pasta and use a gluten-free flour blend or cornstarch for the roux.
- Turn up the garlic: Add roasted garlic or extra minced garlic for a deeper, mellow garlic flavor.
Feel free to get creative and make this dish your own!
How to Serve
- Pair this dish with a simple green salad dressed in lemon vinaigrette or a light balsamic dressing to add freshness and cut through the richness of the sauce.
- Garlic bread or soft crusty rolls are excellent for soaking up every bit of that creamy sauce.
- Roasted or steamed vegetables like broccoli, asparagus, or green beans make a nutritious and crunchy side that complements the pasta perfectly.
- A final sprinkle of fresh parsley or basil adds color and a bright, herbal note that balances the dish beautifully.
For drinks, stick with light options like sparkling water, iced tea, or a mild citrus-infused beverage to keep things refreshing.
Recipe Tips
- Dry your chicken well before seasoning to get a better sear and deeper flavor.
- Don’t overcook the pasta; al dente is best since it will absorb some sauce after mixing.
- Use room temperature cream cheese if you add it for smoother melting without lumps.
- Whisk constantly when making the roux to avoid lumps and burning.
- Melt the cheese slowly over low heat to keep the sauce smooth and creamy.
- Keep a bit of the pasta water reserved it’s great for thinning the sauce if needed.
- Reheat leftovers gently with a splash of milk or broth to maintain creaminess without drying out.
Cooking Notes
- Use a wide skillet or sauté pan to ensure even cooking and easy stirring.
- Keep the sauce at a gentle simmer, avoiding boiling to maintain a smooth texture.
- Taste the sauce after adding cheese before seasoning, since cheese adds natural saltiness.
- Finely chop the garlic for quick, even cooking and better flavor distribution.
- Watch the sauce closely while thickening and when adding cheese to prevent burning or separation.
Nutritional Information (per serving)
- Calories: Approximately 780
- Protein: Around 50g
- Sodium: About 800mg
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
Frequently Asked Questions (FAQs)
Q1: Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs are juicier and add richness. They may require a couple of extra minutes to cook fully, but they work beautifully in this dish.
Q2: What can I substitute for heavy cream?
Whole milk or half-and-half works if you want a lighter sauce, but expect a thinner texture. You could also add a bit of cream cheese to help thicken it up.
Q3: How spicy is this recipe?
This dish is mild and creamy with no added heat by default. You can add red pepper flakes or cayenne pepper if you prefer a spicy kick.
Q4: Can I freeze leftovers?
It’s best to freeze the sauce and chicken separately from the pasta, as linguine can become mushy after freezing. Reheat gently to preserve creaminess.
Conclusion
This Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is the kind of meal that feels indulgent without being complicated. The tender, perfectly seasoned chicken combined with a rich garlic cheese sauce and silky linguine makes for a comforting, satisfying dinner any night of the week. What I love most is how effortlessly it comes together and how flexible it is; you can easily swap proteins, add vegetables, or adjust richness to suit your mood.
If you’re craving a creamy, flavorful pasta that will impress without stress, this recipe delivers every time. It’s become a staple in my kitchen, and I’m confident it will be in yours too. So grab your skillet and pasta pot, it’s time to make dinner that everyone will love.
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Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
- 12 ounces linguine pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream (or whole milk for a lighter version)
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ teaspoon garlic powder (optional)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Start by seasoning your chicken pieces with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 6 to 8 minutes, stirring occasionally, until the pieces are golden brown and fully cooked. Remove the chicken and set it aside.
Step 2: In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and cook it for about 1 minute until fragrant but not browned. This gentle cooking brings out a sweet, mellow garlic flavor.
Step 3: Sprinkle the flour evenly over the butter and garlic, whisking constantly to make a roux. Cook the roux for about 1 minute. This step is crucial because it thickens your sauce and prevents lumps.
Step 4: Slowly pour in the heavy cream (or milk), whisking continuously to incorporate the liquid smoothly into the roux. Bring the mixture to a gentle simmer and let it thicken for 3 to 4 minutes. Stir frequently to prevent the sauce from sticking to the bottom.
Step 5: Reduce the heat to low and add the grated Parmesan and shredded mozzarella cheese, along with the optional garlic powder. Stir until all the cheese has melted and the sauce is creamy and smooth. Taste the sauce and adjust the seasoning with salt and pepper.
Step 6: Meanwhile, cook the linguine in a large pot of salted boiling water until al dente, following package instructions. Drain the pasta and return it to the pot. Add the cooked chicken and pour the Alfredo sauce over the pasta and chicken. Gently toss everything together, allowing the flavors to meld for a minute or two.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 780
- Sodium: 800
- Protein: 50