IngredientsFor the Garlic Butter Chicken2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into large chunks2 tablespoons olive oil2 tablespoons butter1 teaspoon paprika1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon Italian seasoning½ teaspoon black pepper1 teaspoon salt4 cloves garlic, mincedFor the Creamy Garlic Butter Sauce3 tablespoons butter5 cloves garlic, minced1½ cups heavy cream½ cup chicken broth1 cup freshly grated Parmesan cheese½ teaspoon Italian seasoning¼ teaspoon crushed red pepper flakes (optional)Salt and black pepper, to taste2 tablespoons chopped fresh parsleyFor the Alfredo Linguine12 oz (340g) linguine2 tablespoons butter1 cup heavy cream1 cup grated Parmesan cheese2 cloves garlic, mincedSalt and pepper, to tasteExtra Parmesan for servingInstructionsStep 1: Cook the PastaBring a large pot of salted water to a boil.Cook the linguine according to the package directions until al dente.Reserve ½ cup of pasta water before draining.Drain and set aside.Step 2: Season the ChickenIn a large bowl, season the chicken with:PaprikaGarlic powderOnion powderItalian seasoningSaltPepperMix well until every piece is evenly coated.Step 3: Sear the ChickenHeat olive oil and butter in a large skillet over medium-high heat.Arrange the chicken pieces in a single layer and cook for about 4–5 minutes per side until beautifully golden brown and cooked through.Add the minced garlic during the last minute of cooking and stir until fragrant.Transfer the chicken to a plate.Step 4: Make the Garlic Butter Cream SauceUsing the same skillet:Melt the butter.Add the garlic and cook for 30 seconds.Pour in the chicken broth and scrape up the flavorful browned bits.Stir in the heavy cream.Simmer for 3–4 minutes.Gradually whisk in the Parmesan cheese until completely melted and smooth.Season with Italian seasoning, salt, pepper, and red pepper flakes if desired.Step 5: Prepare the Alfredo LinguineIn another pan:Melt butter over medium heat.Add garlic and cook until fragrant.Pour in the heavy cream.Simmer gently for 2 minutes.Stir in Parmesan cheese until creamy.Add the cooked linguine and toss until evenly coated.If the sauce becomes too thick, stir in a little reserved pasta water until silky.Step 6: Finish the DishReturn the cooked chicken to the garlic butter sauce.Spoon the creamy sauce over each piece and simmer for another 2–3 minutes so the chicken absorbs the flavors.Sprinkle with fresh parsley.Step 7: ServePlace a generous serving of creamy Alfredo linguine onto each plate.Top with the garlic butter chicken and drizzle plenty of the rich cream sauce over everything.Finish with extra Parmesan cheese, parsley, and freshly cracked black pepper.Tips for SuccessFreshly grated Parmesan melts much better than pre-shredded cheese.Chicken thighs stay especially juicy, but chicken breasts work wonderfully too.Reserve pasta water to adjust the sauce consistency without thinning the flavor.Add sautéed mushrooms, spinach, or broccoli for extra vegetables.A squeeze of fresh lemon juice just before serving brightens the rich flavors.StorageStore leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of cream or milk to restore the sauce’s creamy texture. Avoid boiling, as it can cause the sauce to separate.This rich, buttery chicken paired with creamy Alfredo linguine makes an indulgent, satisfying meal that’s sure to become a family favorite.
Creamy Garlic Butter Chicken & Linguine in Rich Alfredo Sauce
