Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Here’s a structured, detailed recipe for Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce, perfect for a rich and comforting dinner:

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Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Tender chicken cooked in garlic butter and served over linguine with a creamy Alfredo sauce.

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Ingredients (Serves 4)

For the Chicken:

• 2 large chicken breasts, thinly sliced

• 2 tablespoons unsalted butter

• 3 cloves garlic, minced

• Salt and black pepper, to taste

• ½ teaspoon paprika (optional)

For the Alfredo Sauce:

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• 2 tablespoons unsalted butter

• 2 cloves garlic, minced

• Salt and pepper, to taste

• ½ teaspoon Italian seasoning (optional)

For the Pasta:

• 300 g linguine (or your preferred pasta)

• Water and salt for boiling

Optional Garnish:

• Chopped parsley

• Extra grated Parmesan cheese

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Instructions

1. Cook the Pasta

1. Boil a large pot of salted water.

2. Cook linguine according to package instructions until al dente.

3. Drain and set aside, reserving ½ cup of pasta water.

2. Cook the Chicken

1. Season chicken slices with salt, pepper, and paprika.

2. In a large skillet, melt butter over medium heat.

3. Add minced garlic and sauté for 30 seconds until fragrant.

4. Add chicken and cook 5–7 minutes, turning occasionally, until golden and fully cooked. Remove from skillet and set aside.

3. Prepare the Alfredo Sauce

1. In the same skillet, melt butter over medium heat.

2. Add garlic and cook for 30 seconds.

3. Pour in heavy cream and stir, letting it simmer for 2–3 minutes.

4. Gradually add Parmesan cheese, stirring until melted and smooth.

5. Season with salt, pepper, and Italian seasoning if using.

6. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.

4. Combine Pasta, Chicken, and Sauce

1. Add cooked linguine and chicken back into the skillet with the Alfredo sauce.

2. Toss gently to coat the pasta and chicken evenly.

5. Serve

1. Plate the creamy chicken and pasta.

2. Garnish with chopped parsley and extra Parmesan if desired.

3. Serve immediately while warm.

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Tips for Perfect Creamy Alfredo

• Use freshly grated Parmesan for the best melting and flavor.

• Avoid high heat when adding cream to prevent curdling.

• For extra flavor, sauté mushrooms or spinach and add them to the sauce.

• Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat gently with a splash of milk or cream.

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This recipe produces rich, garlicky, creamy chicken linguine that’s satisfying and restaurant-style at home.

If you want, I can also create a lighter, diabetic-friendly version that’s lower in calories and fat but still creamy and delicious.