I was chatting with a colleague over coffee when she mentioned a dish she labeled “perfect home comfort food.” That lunchtime conversation inspired me to pull out the ingredients I always have on hand—pasta, chicken, garlic, cheese—and transform them into something our kids declared “our best dinner all week.”
My husband peeked into the kitchen and joked that the smell alone qualified as a culinary masterpiece. Before I knew it, we were twirling forkfuls of linguine in a buttery garlic sauce richly studded with chicken bites. Even our picky eater sneaked back for seconds.
I served it on a rainy evening with candles flickering, and suddenly weeknight dinner felt fancy. My sister called to ask for the recipe the next day, and now it’s a staple whenever I want something satisfying that doesn’t mean hours in the kitchen.
On busy school nights or casual gatherings, this dish has become what our family reaches for when craving comfort with flavor and ease.
Short Description
A luscious Alfredo-style dish featuring tender chicken, garlicky butter sauce, Parmesan and mozzarella cheese, and perfectly cooked linguine—all combined into creamy, saucy perfection.
Key Ingredients
- 1 pound boneless, skinless chicken breasts (bite-sized pieces)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp Italian seasoning
- 12 oz linguine pasta
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups heavy cream (or whole milk for lighter version)
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ tsp garlic powder (optional)
- Fresh parsley, chopped (for garnish)
Tools Needed
- Large skillet
- Whisk
- Tongs or pasta fork
- Pot for boiling pasta
- Cheese grater
- Knife
Cooking Instructions
Step 1: Cook the Chicken
Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium‑high heat.
Add chicken and cook for 6–8 minutes, turning pieces until golden and fully cooked (165 °F internal temperature). Remove and set aside.
Step 2: Make the Garlic Butter Sauce
Reduce heat to medium. Melt butter in the same skillet and stir in minced garlic. Sauté for 1 minute until fragrant.
Step 3: Build the Alfredo Sauce
Sprinkle in flour while whisking for about 1 minute to form a roux. Gradually pour in heavy cream, whisking constantly to prevent lumps. Simmer for 3–4 minutes until sauce thickens slightly.
Step 4: Add Cheese & Flavor
Stir in Parmesan, mozzarella, and garlic powder if using. Continue whisking until cheese melts fully and sauce is smooth and creamy.
Step 5: Cook the Pasta
While sauce simmers, bring a large pot of salted water to a boil. Cook linguine to al dente according to package instructions. Drain and reserve a splash of pasta water if needed to loosen sauce.
Step 6: Combine & Serve
Return chicken to the skillet along with linguine. Gently toss to coat noodles in sauce. Let simmer another 2 minutes so flavors meld; add a few tablespoons of reserved pasta water if sauce is too thick.
Step 7: Garnish & Enjoy
Sprinkle with freshly chopped parsley for brightness. Serve hot and watch it disappear.
Why You’ll Love This Recipe
Flavor Explosion: Garlic butter deeply infuses every bite; cheese melts into a rich, velvety sauce.
Quick and Easy: Pantry-friendly ingredients make it doable on busy weeknights.
Versatile: Use whole milk instead of cream for lighter version; omit or swap cheese based on diet needs.
Family-Friendly: Even picky eaters adore it, and leftovers heat brilliantly.
Mistakes to Avoid & Solutions
Sauce too thin: Let it simmer longer or stir in a teaspoon more flour.
Sauce lumps: Whisk continuously when adding cream to avoid clumps.
Overcooked chicken: Cook chicken just until opaque and no longer pink; it continues cooking slightly when combined.
Pasta soggy: Drain thoroughly, and don’t let it sit in hot water—al dente noodles hold sauce better.
Serving and Pairing Suggestions
Serve plated with extra parsley on top.
Pair with a crisp Caesar salad or garlic bread.
For a buffet or casual family-style meal, keep the skillet warm on low and ladle into bowls.
Storage and Reheating Tips
Store in sealed containers in the fridge for up to 3 days.
Reheat gently in skillet over medium–low heat, stirring often; add a splash of milk or cream to revive sauce.
Freeze portions in airtight containers; thaw in fridge and reheat slowly so sauce doesn’t separate.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, thighs stay moist and add extra depth. Just slice into even pieces for consistent cooking.
2. Is it possible to make this dairy-free?
You could try a plant-based cream and dairy-free cheese alternative, but texture will differ somewhat.
3. Can I cook pasta ahead?
Cook and toss with a bit of oil, then reheat briefly in sauce—best if pasta isn’t fully made in advance to avoid mushy texture.
4. What if sauce gets too thick after sitting?
Stir in a few tablespoons of reserved pasta water or milk before reheating to loosen it gently.
5. Can this recipe be halved or doubled?
Yes, pasta, sauce, and chicken scale easily. Just keep ratios consistent for best texture.
Tips & Tricks
Use day‑old or chilled cooked chicken to make prep faster on busy nights.
Grate your own Parmesan for better melt and flavor—pre‑grated can be grainy.
Add a pinch of red pepper flakes if your family tolerates mild heat—they bring a lively spark.
Reheat leftovers covered to preserve moisture and prevent the sauce from drying.
Recipe Variations
Mushroom version: Sauté 1 cup sliced mushrooms after garlic, before adding flour, to add an earthy layer.
Spinach twist: Stir 1 cup baby spinach into sauce just before adding pasta—it wilts beautifully and adds color.
Lighter version: Use whole milk or half‑and‑half with a heaping tablespoon of cornstarch (slurry) instead of heavy cream to reduce richness while retaining creaminess.
Herb variation: Swap parsley garnish for chopped fresh basil or chives for a fresh-herb note.
Final Thoughts
It’s rare to discover a family dinner staple that’s both comforting and feels a little indulgent—this creamy garlic butter chicken linguine fits the bill every single time. It’s the meal I turn to when time is short but flavor still matters, and it reliably earns praise around our table.
The broth and garlic meld into butter and cheese in such a way that even leftover pieces reheat with the same silky charm. My daughter now asks for this dish on her “special lunch at home” days. Friends who drop by often ask for the recipe or a second helping before the meal is even served.
I love how this dish feels elevated without being fussy. It’s robust enough to satisfy and simple enough to fit into a busy life. For me, cooking shouldn’t be complicated to be memorable and this recipe is proof.
Luscious Creamy Garlic Butter Chicken And Linguine In Alfredo Sauce
Ingredients
- 1 pound boneless skinless chicken breasts (bite-sized pieces)
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 tsp Italian seasoning
- 12 oz linguine pasta
- 4 tbsp unsalted butter
- 4 cloves garlic minced
- 2 tbsp all-purpose flour
- 2 cups heavy cream or whole milk for lighter version
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ tsp garlic powder optional
- Fresh parsley chopped (for garnish)
Instructions
- 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.
- Reduce heat to medium. Melt butter in the same skillet, add garlic, and sauté for 1 minute until fragrant.
- Whisk in flour for 1 minute. Slowly add cream, whisking to avoid lumps. Simmer 3–4 minutes until slightly thickened.
- Stir in Parmesan, mozzarella, and optional garlic powder. Whisk until smooth and creamy.
- Boil linguine in salted water until al dente. Drain, reserving some pasta water.
- Add chicken and pasta to sauce. Toss gently and simmer 2 minutes. Add pasta water if needed to loosen sauce.
- Top with chopped parsley. Serve hot.
