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Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

A cozy and satisfying dish featuring tender chicken and linguine enveloped in a rich, creamy Alfredo sauce, perfect for family dinners.
Course Dinner, Main Course
Cuisine Italian
Keyword Alfredo Sauce, Comfort Food, Creamy Pasta, Garlic Butter Chicken, Pasta Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 650kcal

Ingredients

Main Ingredients

  • 2 cups cooked chicken, sliced (Leftover roast—or even rotisserie—works beautifully.)
  • 12 oz linguine pasta (Fettuccine or spaghetti can be used as alternatives.)
  • 4 tbsp butter (Use good-quality butter for the best flavor.)
  • 4 cloves garlic, minced (Fresh garlic is essential for this dish.)
  • 2 cups heavy cream (Half-and-half can be used in a pinch.)
  • 1 cup grated Parmesan cheese (Freshly grated melts best.)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional) (For garnish.)

Instructions

Cooking the Pasta

  • Bring a large pot of salted water to a boil, add the linguine, and cook per the package instructions until al dente. Drain and set aside.

Making the Sauce

  • In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant.
  • Stir the sliced cooked chicken into the garlicky butter, warming it through.
  • Pour in the heavy cream and let it bubble gently, stirring occasionally.
  • Sprinkle in the Parmesan cheese and stir until melted and the sauce thickens.
  • Add the drained linguine to the skillet and toss until coated.
  • Season with salt and pepper. Garnish with fresh parsley, if desired.
  • Serve hot.

Notes

For variations, consider adding spinach, shrimp, or using different types of pasta. Store leftovers in an airtight container for up to 3 days. Reheat with a splash of cream or milk.
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