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.
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.