Garlic Butter Chicken & Linguine in Alfredo Sauce

Here’s a delicious and creamy recipe for Garlic Butter Chicken & Linguine in Alfredo Sauce—perfect for a comforting dinner:

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Ingredients (Serves 4)

For the Chicken:

• 2 large boneless, skinless chicken breasts
• 1 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 tbsp butter

For the Alfredo Sauce:

• 4 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste
• Optional: pinch of nutmeg

For the Pasta:

• 12 oz (340 g) linguine
• Water and salt for boiling

Garnish (optional):

• Chopped parsley
• Extra Parmesan

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Instructions

1. Cook the Pasta
   • Boil linguine in salted water according to package instructions until al dente. Drain and set aside.
2. Cook the Chicken
   • Season chicken with garlic powder, salt, and pepper.
   • Heat olive oil and butter in a skillet over medium-high heat.
   • Cook chicken 5–6 minutes per side, until golden and cooked through.
   • Remove from skillet and let rest, then slice into strips.
3. Make the Alfredo Sauce
   • In the same skillet, melt butter over medium heat.
   • Add minced garlic and sauté 1–2 minutes until fragrant.
   • Pour in heavy cream, bring to a gentle simmer.
   • Gradually stir in Parmesan cheese until smooth and creamy.
   • Season with salt, pepper, and optional nutmeg.
4. Combine
   • Add cooked linguine to the sauce and toss to coat evenly.
   • Top with sliced chicken.
5. Serve
   • Garnish with chopped parsley and extra Parmesan if desired.
   • Serve immediately while warm and creamy.

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✨ Tips:

• For extra flavor, you can sauté mushrooms or spinach with the garlic before adding cream.
• Leftover Alfredo sauce can be stored in the fridge for 2–3 days; reheat gently with a splash of milk.

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If you want, I can also make a short, punchy version of this recipe that’s perfect for social media sharing, almost like a “30-second dinner reel.”

Do you want me to do that?