Tender, golden garlic-butter chicken tossed with silky linguine and a rich homemade Alfredo sauce. This comforting pasta dinner is creamy, savory, cheesy, and packed with garlic flavor.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4–6
Ingredients
For the Chicken
1½ lbs (680 g) boneless, skinless chicken breasts
1 tablespoon olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
For the Linguine
12 oz (340 g) linguine
1 tablespoon salt, for pasta water
½ cup reserved pasta water
For the Alfredo Sauce
3 tablespoons unsalted butter
4 cloves garlic, minced
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ cup cream cheese, softened
½ teaspoon Italian seasoning
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
¼ teaspoon nutmeg, optional
½ cup reserved pasta water, as needed
For Garnishing
Fresh parsley
Extra Parmesan cheese
Freshly cracked black pepper
Optional red pepper flakes
Instructions
- Prepare the Chicken
Pat the chicken breasts dry with paper towels.
If they’re very thick, slice them horizontally or gently pound them to an even thickness.
Season both sides with Italian seasoning, paprika, salt, and black pepper.
- Cook the Chicken
Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
Add the chicken and cook for approximately 5–7 minutes per side, depending on thickness.
Add the minced garlic during the final 1–2 minutes and spoon the garlic butter over the chicken.
Cook until the thickest part reaches 165°F (74°C).
Remove the chicken from the skillet and let it rest for 5 minutes.
Slice into strips or bite-sized pieces.
Drizzle with lemon juice and sprinkle with fresh parsley.
- Cook the Linguine
Bring a large pot of salted water to a boil.
Cook the linguine according to the package directions until al dente.
Before draining, reserve about 1 cup of pasta water.
Drain the pasta. Do not rinse.
- Make the Alfredo Sauce
Using the same skillet, reduce the heat to medium-low.
Add 3 tablespoons butter.
Once melted, add the minced garlic and sauté for about 30–60 seconds, until fragrant. Don’t let the garlic burn.
Pour in the heavy cream and stir.
Bring the sauce to a gentle simmer—not a rapid boil.
Cook for about 3–4 minutes, stirring occasionally.
- Add the Cheese
Reduce the heat to low.
Add the softened cream cheese and stir until completely melted.
Gradually add the Parmesan cheese, stirring continuously until smooth and creamy.
Add Italian seasoning, black pepper, salt, and optional nutmeg.
If the sauce becomes too thick, add reserved pasta water 1–2 tablespoons at a time until it reaches a silky consistency.
- Combine Everything
Add the cooked linguine directly to the Alfredo sauce.
Toss gently until every strand is coated.
Add the sliced garlic-butter chicken and gently toss again.
Allow everything to warm together for 1–2 minutes.
- Garnish and Serve
Transfer to serving plates.
Top with freshly grated Parmesan, chopped parsley, cracked black pepper, and optional red pepper flakes.
Serve immediately while hot and creamy.
Tips for the Best Alfredo
Use freshly grated Parmesan:
It melts much more smoothly than pre-shredded cheese.
Don’t boil the cream:
A gentle simmer helps prevent the sauce from becoming grainy or separating.
Save pasta water:
The starchy water helps loosen the sauce and makes it cling beautifully to the linguine.
Don’t overcook the chicken:
Use a meat thermometer to prevent dry chicken.
Serve immediately:
Alfredo sauce thickens as it cools. Add a splash of warm pasta water when reheating if necessary.
Optional Add-Ins
Make the pasta even more flavorful by adding:
Sautéed mushrooms
Baby spinach
Broccoli florets
Sun-dried tomatoes
Roasted red peppers
Fresh peas
Chopped asparagus
Make It Spicy
Add ¼–½ teaspoon red pepper flakes to the garlic butter or Alfredo sauce.
For more heat, add a pinch of cayenne pepper.
Make It Brighter
A small squeeze of fresh lemon juice over the finished chicken balances the richness of the Alfredo sauce.
Cheese Variations
You can replace some of the Parmesan with:
Romano
Asiago
Grana Padano
A small amount of mozzarella for extra stretch
Storage
Allow leftovers to cool before transferring them to an airtight container.
Refrigerate for up to 3–4 days.
Because Alfredo sauce thickens when chilled, add a splash of milk, cream, or reserved pasta water when reheating.
Reheat gently over low-medium heat, stirring frequently.
Can You Freeze It?
You can freeze it, but cream-based Alfredo sauce may change texture slightly after thawing.
For best results, freeze the cooked chicken separately from the pasta and sauce when possible.
Nut Information
Peanuts
None required in the standard recipe.
Tree Nuts
None required in the standard recipe.
Seeds
No seeds are required.
Dairy
Contains dairy from butter, heavy cream, Parmesan, and cream cheese.
Gluten
Traditional linguine contains wheat/gluten. For a gluten-free version, use certified gluten-free linguine and check all packaged ingredients.
Eggs
Some pasta varieties contain eggs. Check the linguine package if egg is an allergy concern.
Soy
No soy is intentionally added, but check packaged pasta, cream cheese, and seasonings.
Sesame
No sesame is required.
Cross-Contact
If preparing this meal for someone with a serious allergy, check labels carefully and use clean cookware and utensils to avoid cross-contact.
Easy Substitutions
No heavy cream?
Use half-and-half, although the sauce will be lighter and less rich.
No cream cheese?
Simply omit it and increase the Parmesan slightly.
No linguine?
Fettuccine, spaghetti, penne, or tagliatelle all work.
Want more vegetables?
Add spinach, broccoli, mushrooms, or asparagus.
Want more protein?
Add extra chicken or cooked shrimp.
Q&A
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work very well and tend to stay juicy.
Can I use pre-cooked chicken?
Absolutely. Slice or shred the cooked chicken and warm it in the garlic butter before adding it to the pasta.
Why is my Alfredo sauce too thick?
Add reserved pasta water, milk, or a little warm cream one tablespoon at a time until the desired consistency is reached.
Why did my Alfredo sauce become grainy?
The heat may have been too high, or the cheese may have been added too quickly. Keep the heat low and add freshly grated Parmesan gradually.
Can I make this ahead of time?
Yes, but Alfredo pasta is best freshly prepared. If making ahead, keep the sauce slightly thinner because it will thicken as it sits.
Can I add shrimp?
Yes. Garlic-butter shrimp makes an excellent addition. Cook the shrimp separately until opaque and cooked through, then add it to the finished pasta.
Can I make this lighter?
Use half-and-half instead of heavy cream, reduce the butter, and use more pasta water to create a lighter sauce.
Is this recipe spicy?
No. The basic recipe is mild. Add red pepper flakes or cayenne if you want heat.
How do I reheat leftovers without drying them out?
Reheat gently over low-medium heat with a splash of milk, cream, or water. Stir frequently until creamy and heated through.
What can I serve with Alfredo chicken linguine?
A simple green salad, roasted broccoli, asparagus, garlic bread, or steamed vegetables pair beautifully with this rich pasta.
Approximate Nutrition
Per serving, based on 6 servings:
Calories: ~720
Protein: ~43 g
Carbohydrates: ~57 g
Fat: ~37 g
Fiber: ~2 g
Sugar: ~4 g
Nutrition is an estimate and will vary depending on portion size, pasta brand, and specific dairy products used.
