Introduction
Creamy garlic butter chicken paired with tender linguine in a rich Alfredo sauce is one of the most comforting dishes in Italian-American cooking. It combines seared chicken, aromatic garlic, butter, herbs, and a velvety sauce that clings perfectly to pasta. This dish is ideal for family dinners, gatherings, or when you want a restaurant-style plate right at home.
Ingredients
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
Salt and black pepper to taste
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon paprika
4 tablespoons butter
6 garlic cloves, minced
2 cups heavy cream
1 cup grated Parmesan cheese
1 cup chicken broth
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon dried basil
12 ounces linguine
Optional: extra Parmesan for serving
Instructions
Cook the linguine in salted water until al dente, then drain and set aside.
Season the chicken with salt, pepper, garlic powder, paprika, and Italian seasoning.
Heat olive oil in a large skillet and sear the chicken until golden and fully cooked. Remove and set aside.
In the same skillet, melt the butter and sauté the minced garlic until fragrant.
Pour in heavy cream and chicken broth, stirring to combine.
Mix in Parmesan cheese, onion powder, parsley, and basil. Simmer until thickened.
Return the cooked chicken to the skillet and coat in the creamy Alfredo sauce.
Add the cooked linguine and toss everything together until well combined.
Let simmer on low heat for 2 to 3 minutes to allow flavors to meld.
Serve warm with extra Parmesan.
Methods
Pan searing the chicken locks in moisture and builds a flavorful base.
Deglazing with cream and broth lifts browned bits from the pan, giving depth to the sauce.
Slow simmering the Alfredo creates a thick, smooth, restaurant-quality texture.
Tossing the pasta in the sauce instead of plating separately ensures full coating and better absorption.
History
Alfredo sauce traces back to Rome, created by Alfredo di Lelio in the early 1900s as a simple mixture of butter and Parmesan. Over time in America, the dish evolved into the richer cream-based sauce we know today. Combining Alfredo with seasoned chicken and linguine became a staple of Italian-American comfort food.
Benefits
High-energy dish ideal for satisfying meals.
Rich in protein from the chicken.
Creamy sauce provides comfort and warmth, perfect for colder days.
Customizable with vegetables such as spinach, mushrooms, or broccoli.
Formation
The dish forms in three essential stages: cooking the pasta, searing the chicken, and creating the sauce. Bringing all components together in the skillet allows the flavors to unify and creates the signature creamy texture.
Nutrition
Approximate per serving (4 servings)
Calories: 680
Protein: 35 g
Carbohydrates: 52 g
Fat: 38 g
Sodium: 760 mg
Values may vary based on brands and portion sizes.
Conclusion
Creamy garlic butter chicken with linguine in Alfredo sauce is a timeless, satisfying dish that blends rich flavors, tender textures, and simple cooking techniques. It is reliable enough for weeknight dinners yet impressive enough for guests.
Lovers
This recipe is loved by pasta enthusiasts, garlic lovers, creamy sauce fans, and anyone craving a hearty, comforting meal. People who appreciate Italian-American cuisine often choose this dish for its bold flavors and home-style richness.
If you want it adapted to be spicier, cheaper, quicker, or heavier in garlic or cheese, I can create a special version for you.