Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

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This restaurant-quality dish combines tender, pan-seared chicken breast bathed in a garlic-butter pan glaze, tossed with al dente linguine in a rich, velvety Alfredo sauce. It is pure comfort food that comes together in less than 30 minutes.

Ingredients

For the Garlic Butter Chicken:

  • 2 large boneless, skinless chicken breasts (halved horizontally to create 4 cutlets)

  • 1 tsp Italian seasoning

  • 1/2 tsp garlic powder

  • 1/2 tsp smoked paprika

  • Salt and freshly cracked black pepper, to taste

  • 2 tbsp unsalted butter

  • 1 tbsp olive oil

For the Alfredo Sauce & Linguine:

  • 8 oz linguine pasta

  • 4 tbsp unsalted butter

  • 4 cloves garlic, minced

  • 1.25 cups heavy whipping cream

  • 1.25 cups freshly grated Parmesan cheese (grated from a block for the smoothest melt)

  • Pinch of ground nutmeg (optional, but elevates the flavor)

  • 2 tbsp fresh parsley, finely chopped (for garnish)

Instructions

  1. Boil the Pasta: Bring a large pot of heavily salted water to a boil. Cook the linguine until al dente according to package directions. Reserve 1/2 cup of the starchy pasta water before draining, then set the pasta aside.

  2. Season & Sear the Chicken:

    • Season both sides of the chicken cutlets generously with Italian seasoning, garlic powder, paprika, salt, and pepper.

    • Heat 1 tbsp of olive oil and 2 tbsp of butter in a large skillet over medium-high heat.

    • Add the chicken and cook for 5 to 6 minutes per side, or until a golden crust forms and the internal temperature reaches 165°F (74°C). Remove the chicken to a plate, cover loosely with foil, and let it rest.

  3. Build the Garlic Butter Base: Reduce the skillet heat to medium. Add the remaining 4 tbsp of butter to the same pan, scraping up any delicious browned browned bits from the chicken. Add the minced garlic and sauté for about 1 minute until fragrant (be careful not to burn it).

  4. Make the Alfredo Sauce:

    • Pour in the heavy whipping cream and bring to a gentle simmer for 2 to 3 minutes, letting it reduce slightly.

    • Turn the heat down to low. Gradually whisk in the freshly grated Parmesan cheese and optional nutmeg until the cheese is completely melted and the sauce turns silky smooth.

  5. Toss Everything Together: Add the drained linguine directly into the sauce. Toss gently to coat every strand. If the sauce feels too thick, splash in a little reserved pasta water until you reach your desired creamy consistency.

  6. Slice and Serve: Slice the rested garlic butter chicken into thick strips. Plate a nest of the creamy Alfredo linguine, nestle the sliced chicken on top, spoon any remaining pan sauce over the chicken, and garnish with fresh chopped parsley and extra grated Parmesan.

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