That spring afternoon when Mrs. Alvarez, my former colleague, invited my husband and me over for tea in her garden—I arrived carrying fresh basil from my window box. The breeze fluttered petals around us as we talked about classrooms past and favorite recipes.
When I left, inspired by her tales and the scent of herbs, I found myself in my own kitchen, craving something comforting yet vibrant. I pulled out chicken breasts, garlic, butter, and cream, pouring over linguine with a vision of something rich and soothing. The pan sizzled aromatic garlic in melted butter, and as I tossed in golden chicken and long strands of pasta, the sauce thickened into luxuriously creamy goodness.
The result was deeply satisfying: tender chicken, silky sauce, and peppery parsley garnishing each plate. My husband savored every bite, and out the window, I imagined Mrs. Alvarez smiling from her rosebushes, proud of her accidental inspiration.
Creamy Garlic Butter Chicken And Linguine has since become my approachable weeknight favorite—comforting enough to feel like a celebration, yet simple enough to make any evening feel special.
Short Description
This dish features tender, seasoned chicken tossed with al dente linguine in a buttery garlic Alfredo sauce, enriched with Parmesan and mozzarella for silky indulgence.
Key Ingredients
- 1 lb chicken breasts, bite-sized
- 2 Tbsp olive oil
- Salt & black pepper, to taste
- 1 tsp Italian seasoning
- 12 oz linguine
- 4 Tbsp unsalted butter
- 4 garlic cloves, minced
- 2 Tbsp all-purpose flour
- 2 cups heavy cream (or whole milk)
- 1 cup grated Parmesan
- 1 cup shredded mozzarella
- ¼ tsp garlic powder (optional)
- Fresh parsley, chopped for garnish
Tools Needed
- Large skillet
- Pasta pot
- Whisk
- Pasta tongs
- Grater for cheese
- Cutting board and knife
Cooking Instructions
Step 1: Cook the Chicken
Season chicken with salt, pepper, and Italian seasoning. Heat olive oil over medium-high heat. Sauté for 6–8 minutes until golden and cooked through. Remove and set aside.
Step 2: Make the Garlic Butter Sauce
Reduce heat to medium. Add butter and minced garlic. Sauté for about 1 minute until fragrant—do not brown.
Step 3: Build the Alfredo Sauce
Sprinkle in flour and whisk for 1 minute. Gradually whisk in cream, bringing to a gentle simmer over 3–4 minutes until slightly thickened.
Step 4: Add Cheese & Flavor
Stir in Parmesan, mozzarella, and optional garlic powder. Cook until cheese melts into a smooth sauce.
Step 5: Cook the Pasta
While sauce simmers, boil linguine in salted water until al dente (per package instructions). Reserve a little pasta water, drain, and set aside.
Step 6: Combine & Serve
Return chicken to skillet, add linguine, gently toss to coat. Use reserved pasta water to adjust sauce consistency if needed. Let simmer 2 more minutes for flavors to meld.
Step 7: Garnish & Enjoy
Top with chopped parsley and serve hot.
Why You’ll Love This Recipe
Rich and Comforting: Creamy garlic butter sauce with melted cheeses envelop tender chicken and pasta.
Elegant Yet Simple: Looks luxurious; cooks in under 30 minutes.
Customizable: Use whole milk for lighter version; add garlic powder or red pepper flakes to taste.
Crowd-Friendly: Perfect for family dinners, cozy date nights, or small gatherings.
Mistakes to Avoid & Solutions
Sauce Too Thin: Whisk flour into melted butter thoroughly before adding cream.
Burnt Garlic: Sauté garlic over moderate heat for a minute—no browning.
Overcooked Chicken: Don’t crowd the pan; cook in batches if needed.
Dry Pasta: Reserve starchy pasta water to loosen sauce if it thickens too much.
Serving and Pairing Suggestions
Serve plated individually or family‑style in the skillet.
Pair with a crisp green salad or steamed vegetables.
A glass of light Chardonnay or non‑alcoholic sparkling water with lemon complements well.
Storage and Reheating Tips
Store: In an airtight container in fridge up to 3 days.
Reheat: Gently reheat in a skillet over low heat, adding a splash of milk or pasta water to restore creaminess.
Freeze: Not recommended; cream sauce can separate.
FAQs
1. Can I use whole milk instead of heavy cream?
Yes, lighter but still creamy. May require stirring longer to thicken.
2. Can I substitute gluten‑free pasta?
Absolutely. Cook according to package directions; timing may vary.
3. Can I swap mozzarella for another cheese?
You can use Gruyère or fontina for deeper flavor.
4. What if sauce becomes grainy?
Stir continuously while adding cream; use medium-low heat to prevent separation.
5. Is this dish freezer-friendly?
Cream sauces don’t freeze well; best eaten fresh.
Tips & Tricks
Use room-temperature chicken to promote even seasoning.
Finely grate cheese for smoother melting.
Stir sauce continuously when adding liquids to avoid lumps.
Let sauce simmer gently to thicken naturally.
Add a pinch of garlic powder for extra subtle depth.
Recipe Variations
Light Version: Use whole milk instead of heavy cream, reduce butter to 2 Tbsp, and omit mozzarella.
Spicy Kick: Add ¼ tsp red pepper flakes when sautéing garlic and finish with a drizzle of chili oil.
Veggie Boost: Stir in steamed broccoli or sautéed mushrooms just before combining with pasta.
Herb Infusion: Add chopped basil or thyme to the sauce toward the end for fresh herbal notes.
Final Thoughts
Each bite brings a comforting richness, yet it never feels heavy—just well-balanced, flavorful, and satisfying. My husband always grins when he sees the skillet left on the table, knowing dinner will be good. I feel the warmth of that evening with Mrs. Alvarez every time I cook it, and the parsley garnish feels like a nod to her blooming garden.
I cherish meals that feel cozy and special without fuss, and this dish strikes that perfect note. I hope it becomes one of your favorites too—easy to prepare, lovely to share, and deeply comforting to savor.
Creamy Garlic Butter Chicken And Linguine In Alfredo Sauce
Print ThisIngredients
- 1 lb chicken breasts, bite-sized
- 2 Tbsp olive oil
- Salt & black pepper, to taste
- 1 tsp Italian seasoning
- 12 oz linguine
- 4 Tbsp unsalted butter
- 4 garlic cloves, minced
- 2 Tbsp all-purpose flour
- 2 cups heavy cream (or whole milk)
- 1 cup grated Parmesan
- 1 cup shredded mozzarella
- ¼ tsp garlic powder (optional)
- Fresh parsley, chopped for garnish
Instructions
Step 1: Cook the Chicken
Season chicken with salt, pepper, and Italian seasoning. Sauté in olive oil over medium-high heat for 6–8 minutes until golden and cooked through. Set aside.
Step 2: Make the Garlic Butter Sauce
In the same skillet over medium heat, melt butter and sauté garlic for 1 minute until fragrant.
Step 3: Build the Alfredo Sauce
Whisk in flour for 1 minute. Slowly add cream, simmer 3–4 minutes until slightly thickened.
Step 4: Add Cheese & Flavor
Stir in Parmesan, mozzarella, and garlic powder (if using) until melted and smooth.
Step 5: Cook the Pasta
Boil linguine in salted water until al dente. Drain, reserving some pasta water.
Step 6: Combine & Serve
Toss chicken and pasta into sauce. Add pasta water as needed. Simmer 2 minutes.
Step 7: Garnish & Enjoy
Top with parsley and serve warm.
