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Cheesy Alfredo Linguine with Golden Garlic Butter Chicken in Creamy Sauce

A comforting blend of linguine tossed in creamy Alfredo sauce and topped with succulent garlic butter chicken.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the pasta and chicken
  • 8 oz linguine pasta Cook according to package instructions.
  • 1 lb chicken breast, cut into bite-sized pieces Use fresh chicken for best results.
  • 3 tablespoons butter Divided for use in cooking chicken and garlic butter.
  • 3 cloves garlic, minced Minced for optimal flavor.
  • 1 cup heavy cream Use full-fat for a richer sauce.
  • 1 cup grated Parmesan cheese Adjust based on desired creaminess.
  • Salt and pepper to taste Season throughout the cooking process.
  • Fresh parsley, for garnish Provides a vibrant contrast.

Method
 

Preparation
  1. In a large pot, boil salted water and cook the linguine according to package instructions until al dente. Drain and set aside.
  2. In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chicken pieces, seasoning with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Cooking
  1. In the same skillet, add the remaining butter. Once melted, add in the minced garlic, sautéing for about 1 minute until fragrant.
  2. Pour in the heavy cream, stirring well. Gradually add the grated Parmesan cheese, mixing until smooth and creamy. Season with salt and pepper to taste.
  3. Add the cooked linguine and cooked chicken back into the skillet, tossing everything together until well coated with the sauce.
  4. Garnish with fresh parsley and additional Parmesan cheese if desired.

Notes

For ideal texture, ensure linguine is cooked al dente. Adjust creaminess by varying the amount of Parmesan. Leftovers may be stored in an airtight container for up to 3 days.