Delicious Chicken Alfredo Linguine with Garlic and Butter
Juicy pan-seared chicken cutlets finished with a handmade garlic-butter Alfredo sauce, tossed with linguine and a splash of pasta water set aside for silkiness, make up this rich, comforting pasta dish that’s equal parts date night and comfort. Although amazing, it’s manageable for an evening.
Prep time: 10–15 minutes
Cook time: 20–25 minutes
Total time: ~35–40 minutes
Ingredients:
For the chicken:
2 large chicken breasts (about 12–14 oz / 340–400 g total), each sliced in half lengthwise to make cutlets
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning (or dried oregano/basil mix)
2 tbsp olive oil
2 tbsp unsalted butter
For the Alfredo sauce:
4 tbsp (55 g) unsalted butter
5 garlic cloves, minced (about 1½–2 tbsp)
2 cups heavy cream
1 cup freshly grated Parmesan cheese (packed) — grate from a block for best melting
½ tsp salt (adjust to taste)
¼ tsp black pepper
¼ tsp ground nutmeg (optional — adds subtle warmth)
½ cup reserved pasta cooking water (see note)
For the pasta & finishing:
12 oz (340 g) linguine
Fresh parsley, chopped, for garnish
Extra Parmesan, for serving
(Optional) lemon wedges for a bright squeeze at the table
Equipment you’ll need:
Large pot for boiling pasta
Large deep skillet or sauté pan (12″ ideal) with lid (or a second skillet)
Tongs or pasta fork
Chef’s knife & cutting board
Measuring cups/spoons
Microplane or grater for Parmesan
Whisk or wooden spoon
Plate or tray for resting chicken, tented with foil
Timing checklist:
Prep (chopping, seasoning): 10–15 min
Boil pasta: 9–11 min (concurrent)
Sear chicken: 8–10 min
Make sauce + combine: 8–10 min
Total: ~35–40 minutes
Step-by-step instructions:
1. Prep everything (10–15 min)
Bring a large pot of salted water to a rolling boil (use plenty of water; about 4–6 quarts).
Pat chicken dry with paper towels. Season both sides with 1 tsp salt, ½ tsp pepper and 1 tsp Italian seasoning. Let sit at room temp while other prep proceeds (5–10 min).
Mince garlic, grate Parmesan, chop parsley.
2. Cook the pasta (start while you cook chicken/sauce)
Add linguine to boiling water and cook to package al dente (usually 8–11 minutes). Start timing so the pasta finishes while your sauce is nearly done.
Before draining, scoop and reserve ½ cup of the hot pasta cooking water. Do not discard. Drain pasta and set aside (or keep warm in the pot).
3. Sear the chicken (8–10 min)
Heat a large skillet over medium-high. Add 2 tbsp olive oil and 2 tbsp butter. When butter foams and oil shimmers, add the chicken cutlets (work in a single layer — do not crowd).
Sear undisturbed 3–4 minutes until deep golden; flip and cook 3–4 more minutes until internal temperature reaches 165°F (74°C) or no pink. If breasts are thick, reduce heat to medium and cover for 1–2 min to finish through.
Transfer chicken to a plate, tent with foil and let rest 5 minutes. Slice thinly on the bias before serving.
4. Make the garlic-butter Alfredo (10 min)
In the same skillet (wipe out if burned but keep the browned bits), lower heat to medium and add 4 tbsp butter.
Add minced garlic and sauté 30–60 seconds until fragrant (don’t let it brown).
Pour in 2 cups heavy cream and bring to a gentle simmer. Simmer 3–4 minutes, stirring, until the cream slightly thickens.
Reduce heat to low. Gradually whisk in 1 cup grated Parmesan a handful at a time so it melts smoothly. Add ½ tsp salt, ¼ tsp pepper and ¼ tsp nutmeg (if using). Taste and adjust seasoning.
If sauce is too thick, whisk in a bit of the reserved pasta water; for silkiness and looseness add up to the reserved ½ cup as needed.
5. Combine pasta, sauce, and chicken
Add drained linguine to the skillet (or return sauce to the pasta pot and add pasta there). Toss gently to coat — use tongs and add pasta water a splash at a time until the sauce clings to the noodles.
Add sliced chicken on top and toss gently to combine, or plate pasta and arrange chicken over it. Garnish with chopped parsley and extra Parmesan. Serve immediately.
Tips & Technique:
Room-temp chicken sears better — take it out of the fridge 10–15 minutes before cooking.
Don’t overheat the garlic — it turns bitter. Cook just until fragrant.
Add Parmesan gradually off high heat — cheese can clump if added too fast to very hot liquid.
Reserve pasta water — its starch is the secret to a glossy, clingy sauce. Add slowly.
If the sauce breaks (looks grainy), whisk in a splash of warm pasta water and lower heat; this often brings it back.
For a lighter sauce, substitute half the cream with whole milk or half-and-half, but it will be less rich and a touch thinner.
Use freshly grated Parmesan (Parmigiano-Reggiano or Grana Padano) — pre-grated powdery cheeses don’t melt the same.
Variations (easy swaps & add-ins):
Creamy mushroom Alfredo: sauté 8 oz sliced mushrooms after the garlic, then proceed.
Greens: fold in 2 cups baby spinach at the end until wilted.
Lemon-bright: finish with 1 tsp lemon zest and squeeze of lemon for brightness.
Protein swap: use shrimp (cook 1–2 min per side) instead of chicken.
Herby: finish with chopped basil instead of parsley.
Spicy: add ¼–½ tsp red pepper flakes with the garlic.
Storage & Reheating:
Fridge: Store in an airtight container up to 2–3 days.
Freeze: Alfredo sauces with cream don’t always reheat smoothly after freezing (they can separate). If you must freeze, freeze chicken and pasta separately; thaw slowly and reheat gently with a splash of cream or milk while whisking.
Reheat: Warm gently on the stove over low heat; add a splash of cream, milk, or reserved pasta water to loosen the sauce. Microwave in short bursts, stirring between intervals.
Safety & Final Notes:
Ensure chicken reaches 165°F (74°C) internal temp.
Don’t leave cream-based dishes out at room temperature longer than 2 hours.
This recipe is indulgent — serve with a crisp salad or roasted veg to balance the richness.
Concluding remarks:
Buttery, garlicky, and filling, this garlic-butter chicken Alfredo is the type of dish that feels exceptional without being fussy. Cooking the pasta and sauce at the right time will ensure that everything is hot and smooth. Finish with a mountain of freshly grated Parmesan and parsley (or a squeeze of lemon) for a restaurant-caliber dinner at home.