Creamy Garlic Butter Chicken Linguine

Creamy garlic butter chicken and linguine in Alfredo sauce is pure comfort in a bowl stunningly rich yet not too heavy and comes together in one pan with luscious sauce coating every strand of pasta plus juicy chicken bites. This is my weeknight go-to when everyone is hungry and nothing but creamy pasta will do.

I first cooked this for a last-minute dinner party and it instantly became everyone's most requested dish at gatherings. Even my mom who is tough to impress asked me for the recipe.

Ingredients

• Boneless skinless chicken breasts: choose fresh and plump pieces for the juiciest result
• Olive oil: this creates a golden sear on the chicken
• Salt and black pepper: essential for balancing flavors and seasoning every part
• Italian seasoning: adds an herby background buy a brand with a mix of oregano basil thyme and rosemary
• Linguine pasta: opt for bronze cut Italian pasta if possible for the best sauce cling
• Unsalted butter: gives the sauce a silky rich foundation and allows control over saltiness
• Fresh garlic: minced garlic infuses deep flavor—look for firm cloves with tight skin
• All-purpose flour: helps thicken the Alfredo to a lush texture
• Heavy cream: for ultimate richness or use whole milk to lighten things up
• Grated Parmesan cheese: always use real Parmesan that you grate yourself for robust authentic nutty notes
• Shredded mozzarella cheese: melts into creamy goodness look for low moisture bagged or hand-shred yourself
• Garlic powder: optional if you want even more savory garlic undertones
• Fresh parsley: chopped adds color and freshness as a final touch

Instructions

Sauté the Chicken:

Season bite-sized chicken with salt black pepper and Italian seasoning. Warm olive oil in a large skillet over medium-high heat. Add chicken in an even layer—do not overcrowd or the pieces will steam instead of brown. Cook for six to eight minutes stirring just enough to turn the pieces golden on all sides and ensure they are cooked all the way through and no pink remains inside. Remove from the pan and set aside on a plate to keep juicy.

Make the Garlic Butter Base:

Switch to medium heat on the same skillet. Drop in the butter and swirl it as it melts. Stir in minced garlic. Let it cook just 60 seconds until it smells beautifully aromatic but not browned. This gentle approach allows the garlic to infuse its flavor into the butter as a base for the sauce.

Whisk the Roux:

Sprinkle in the all-purpose flour. Grab a whisk and stir continuously for a minute to form a roux that looks pale and pasty. This cooks off the raw flour taste and ensures your final sauce has the perfect creamy thickness.

Simmer the Cream:

Pour in heavy cream bit by bit whisking to keep everything smooth. Increase heat to bring it to a gentle simmer—tiny bubbles around the edge of the pan. Cook for three to four minutes until the mixture thickens slightly and coats the back of a spoon.

Melt in the Cheese:

Scatter Parmesan and mozzarella over the warm cream sauce. Add garlic powder if you love extra garlic depth. Stir over gentle heat until the cheeses melt fully and the sauce turns smooth and ultra creamy. Keep it moving so nothing sticks to the pan.

Cook the Linguine:

Meanwhile bring a big pot of generously salted water to a rolling boil. Drop in linguine and stir to prevent sticking. Cook until al dente with just a slight bite—usually this takes about nine to eleven minutes depending on your brand. Drain well and do not rinse.

Bring It All Together:

Return cooked chicken and drained pasta to the skillet with Alfredo sauce. Use tongs to gently toss everything together making sure every noodle is enveloped in rich sauce and chicken pieces are evenly distributed.

Simmer for Flavor:

Let the mixture bubble softly for two extra minutes so all ingredients meld together and the pasta soaks up maximum flavor.

Serve and Garnish:

Take off the heat and sprinkle bright green chopped parsley over the top for freshness. Spoon into warm bowls and serve while piping hot for maximum creaminess.

Parmesan cheese is my favorite ingredient here because it gives the sauce its signature nutty punch and savory depth. Whenever I make this with a big block of Parm from the market it brings back memories of cozy winter nights around the table with my family everyone grabbing seconds before the bowl is empty.

Storage Tips

Keep leftovers sealed in the refrigerator for up to three days. To reheat gently on the stove with a splash of milk to revive the sauce. I store extra portions in single-serving containers—perfect for quick lunches or hungry teens after school.

Ingredient Substitutions

Swap out chicken breasts for thighs if you prefer richer meat or use rotisserie chicken for speed. You can use fettuccine or spaghetti in place of linguine if that’s what’s in the pantry. For dairy-free guests substitute coconut cream and vegan cheese.

Serving Suggestions

Pair with a crisp green salad and some garlic bread. Sometimes I serve steamed broccoli or roasted asparagus on the side to add veggie color and balance the creamy flavors. A glass of chilled white wine really makes the meal feel special.

Cultural and Historical Context

Alfredo sauce originated in Italy but the Americanized version is much creamier with loads of cheese. Pasta Alfredo has become a classic comfort dish in many households and for good reason. It brings together French-inspired techniques and Italian flavors for a dish that feels both special and familiar.

Seasonal Adaptations

Add sautéed mushrooms or baby spinach in fall for extra earthiness In summer swap parsley for fresh basil or chives Roasted butternut squash works wonderfully for sweetness in the winter

Success Stories

Every time I have served this at family get-togethers it disappears before anything else—kids and adults alike go wild for it. My neighbor requested the recipe for her date night and now it is their tradition too. Leftovers always become an instant hot lunch hit in my house.

Freezer Meal Conversion

To make ahead cook everything as usual except keep the pasta and sauce separate. Chill completely then pack in freezer-safe containers. Reheat in a pan with a splash of milk mixing pasta and sauce together until piping hot.

With a few pantry staples and easy steps, you can bring this creamy crowd-pleaser to your own table. Dig in and enjoy every bite—creamy pasta night is always a win.

Recipe FAQs

→ How can I ensure the chicken stays juicy?

Cook chicken over medium-high heat just until golden and cooked through, avoiding overcooking to preserve juiciness.

→ Can I substitute milk for heavy cream?

Yes, whole milk offers a lighter sauce, though the texture will be less rich than with cream.

→ How do I prevent the Alfredo sauce from curdling?

Slowly add cream while whisking and keep the sauce over medium heat to maintain smoothness.

→ What pasta shapes work besides linguine?

Fettuccine or spaghetti are great options, though penne or rigatoni can also hold the creamy sauce well.

→ Can this be made ahead of time?

It's best enjoyed fresh, but you can prepare ahead and gently reheat with a splash of milk to keep it creamy.