Why you’ll love this recipe

This dish balances simple, high-impact flavors: browned chicken seasoned with Italian herbs, a butter-forward garlic base, cream and freshly grated Parmesan for silkiness, and a squeeze of lemon to brighten everything. It’s a perfect weeknight dinner that doubles as an impressive weekend plate for guests. Leftovers reheat beautifully and make great lunches the next day.

Yields & Time

• Makes: 4 generous servings
• Active prep: 15–20 minutes
• Cook time: 15–20 minutes
• Total time: ~35–40 minutes

Ingredients

Use the list below to prepare one delicious pan of Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce.

• Protein & pasta
  • 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 12 oz (340 g) linguine or fettuccine
• Seasoning & aromatics
  • 2 tbsp olive oil (for searing)
  • Salt and freshly ground black pepper, to taste
  • 1 tsp Italian seasoning
  • 4 tbsp unsalted butter, divided
  • 4 cloves garlic, minced (or more if you love garlic)
• Sauce
  • 1 cup heavy cream (240 ml)
  • 1 cup freshly grated Parmesan cheese (packed)
  • ½ cup low-sodium chicken broth (optional — use to loosen sauce)
  • 1 tbsp lemon juice (freshly squeezed)
  • Pinch of freshly grated nutmeg (optional)
• Finishes & garnish
  • 2 tbsp chopped fresh parsley (for garnish)
  • Red pepper flakes (optional, for heat)
  • Extra grated Parmesan for serving

Equipment

Large pot for pasta, large skillet (preferably heavy-bottomed), wooden spoon or heatproof spatula, tongs, microplane or fine grater for cheese, and a colander.

Step-by-step Instructions

1. Cook the linguine

Bring a large pot of salted water to a rapid boil. Add linguine and cook until just al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside. Keep warm.

2. Season and sear the chicken

Pat the chicken pieces dry and season with salt, pepper, and Italian seasoning. In a large skillet over medium-high heat, warm 2 tablespoons olive oil. Add the chicken in a single layer (don’t overcrowd — do in two batches if necessary). Sear until golden and cooked through, about 3–4 minutes per side for bite-size pieces. Remove chicken to a plate and tent loosely with foil.

3. Build the garlic-butter base

Reduce heat to medium. In the same skillet, add 2 tablespoons butter. When melted, add the minced garlic and sauté for 30–45 seconds until fragrant (avoid browning). If the skillet looks dry, add a splash of reserved pasta water or a teaspoon of olive oil.

4. Make the Alfredo sauce

Pour in the heavy cream and the optional chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and let the mixture reduce slightly for 2–3 minutes. Lower the heat and slowly whisk in the grated Parmesan — a little at a time — until the sauce is smooth and glossy. Stir in lemon juice and a tiny pinch of nutmeg if using. Taste and adjust seasoning with salt and pepper.

5. Combine pasta and chicken

Add the drained linguine and seared chicken back to the skillet. Toss gently to coat everything in the sauce. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach your preferred consistency. Finish by stirring in the remaining 2 tablespoons of butter for sheen and richness.

6. Plate and garnish

Serve immediately, garnished with chopped parsley, extra grated Parmesan, and a pinch of red pepper flakes if desired. A lemon wedge on the side is lovely for extra brightness at the table.

Chef’s Tips & Tricks

• Don’t overcook the pasta — al dente pasta will finish cooking in the sauce and keeps a pleasant bite.
• Use freshly grated Parmesan — it melts smoothly and gives the best flavor; pre-grated powders can be grainy.
• Reserve pasta water: starchy water helps bind and loosen sauce without thinning flavor.
• Brown the chicken well: those fond bits are flavor gold when deglazed into the sauce.
• Lemon juice brightens the heavy cream — don’t skip it, but add gradually and taste.
• Make it lighter: use half-and-half instead of heavy cream and increase Parmesan slightly to maintain creaminess.

Variations & Add-Ins

• Mushroom & spinach: Sauté 1 cup sliced mushrooms, then add a few handfuls of baby spinach before combining pasta.
• Shrimp swap: Substitute shrimp for chicken — cook shrimp 1–2 minutes per side and remove before making sauce.
• Herby twist: Add fresh basil or tarragon at the end for a fragrant lift.
• Spicy Alfredo: Stir in ½–1 teaspoon crushed red pepper flakes or a dash of cayenne.
• Truffle finish: Drizzle a little truffle oil on individual plates for an indulgent touch.

Make-Ahead & Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of milk or reserved pasta water to loosen the sauce. The texture will be best the day of cooking, as cream-based sauces can thicken after chilling.

To freeze, you can freeze cooked chicken (without sauce) and thaw before adding to freshly made sauce and pasta. Creamy Alfredo dishes do not always freeze and reheat well — the texture can separate.

Serving Suggestions

Serve with a crisp green salad and a bright vinaigrette to cut the richness, or roasted vegetables like asparagus or broccoli. Warm, crusty bread or garlic bread is great for mopping up the sauce. Pair with a light-bodied white wine (Pinot Grigio or Sauvignon Blanc) or a soft red (Pinot Noir) if you enjoy wine with dinner.

Common Troubleshooting

• Sauce splits/looks oily: Remove from heat and whisk in a splash of warm milk or pasta water; finish with a small knob of cold butter off heat to emulsify.
• Too thick: Thin with reserved pasta water or chicken broth, a tablespoon at a time.
• Too salty: Add unsalted cream or a splash of milk and balance with a squeeze of lemon.