Luscious Creamy Garlic Butter Chicken And Linguine In Alfredo Sauce
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.
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.