Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

This Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is my ultimate comfort food dish. I get juicy, pan-seared chicken breasts smothered in a silky garlic butter sauce, served over tender linguine coated in rich, homemade Alfredo. It’s a restaurant-quality meal that I can make in my own kitchen in under an hour.

Why You’ll Love This Recipe

I love how this recipe balances simplicity and indulgence. The garlic butter adds incredible depth to the chicken, while the Alfredo sauce delivers that classic creamy goodness I crave. It’s hearty, satisfying, and perfect for a weeknight dinner or a cozy weekend meal. I can whip this up quickly, and the results are always impressive.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Salt and pepper

• Olive oil

• Butter

• Garlic cloves, minced

• Heavy cream

• Parmesan cheese, freshly grated

• Cream cheese (optional for extra creaminess)

• Linguine pasta

• Fresh parsley, chopped (for garnish)

directions

1. I start by seasoning the chicken with salt and pepper.

2. In a large skillet, I heat olive oil over medium-high heat, then sear the chicken on both sides until golden brown and cooked through, about 6–8 minutes per side. I remove it from the pan and let it rest.

3. In the same skillet, I melt the butter and sauté the minced garlic for 1–2 minutes until fragrant.

4. I lower the heat and stir in the heavy cream and cream cheese, whisking until smooth. Then I add the Parmesan and stir until melted and creamy.

5. Meanwhile, I cook the linguine according to package instructions, then drain and toss it into the Alfredo sauce to coat.

6. I slice the chicken and place it over the saucy linguine, garnishing with fresh parsley before serving.

Servings and timing

This dish makes about 4 servings. It takes roughly 15 minutes to prep and 30 minutes to cook, so I usually have it ready in around 45 minutes.

Variations

Sometimes I use fettuccine or penne instead of linguine, depending on what I have in the pantry. I’ve also added mushrooms or spinach to the sauce for extra flavor and nutrients. For a spicy twist, I add a pinch of red pepper flakes while cooking the garlic. And if I want a lighter version, I use half-and-half instead of heavy cream.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of milk or cream to loosen up the sauce and warm it on the stovetop over low heat, stirring frequently. The microwave works too, but I make sure to stir halfway through to keep the sauce creamy.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, I’ve used shredded rotisserie chicken when I’m short on time. I just warm it in the garlic butter sauce before adding the cream.

How do I prevent the Alfredo sauce from separating?

I make sure to keep the heat low while stirring in the dairy ingredients, and I always whisk gently to create a smooth consistency.

Can I make this dish gluten-free?

Absolutely. I use gluten-free pasta and check that my Parmesan and other ingredients are gluten-free certified.

What can I use instead of heavy cream?

If I want a lighter sauce, I use half-and-half or a mix of milk and cream cheese. The texture is still creamy but a bit less rich.

How do I make the chicken extra juicy?

I don’t overcook it—just enough to reach an internal temp of 165°F. Letting it rest for a few minutes before slicing helps lock in the juices.

Conclusion

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is one of those meals that never fails to satisfy. I love the way the tender chicken soaks up all that garlic butter, and the Alfredo-coated pasta brings everything together. Whether I’m cooking for my family or just treating myself, this dish always hits the spot.