Butter Chicken & Linguine in Alfredo Sauce. Juicy golden chicken tossed in a rich, garlicky Alfredo sauce with silky linguine — this cozy pasta dinner feels fancy but comes together easily on any weeknight! Juicy golden chicken tossed in a rich, garlicky Alfredo sauce with silky linguine — this cozy pasta dinner feels fancy but comes together easily on any weeknight!
Servings: 4
Ingredients
- 1 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 pinch salt and black pepper, to taste
- 1 teaspoons Italian seasoning
- 4 tablespoons butter
- 4 pieces garlic cloves, minced
- 1.5 cups heavy cream
- 1 cups freshly grated Parmesan cheese
- 8 ounces linguine pasta
- 0.5 teaspoons red chili flakes (optional)
- 0.3 cups reserved pasta water (if needed)
- 1 pinch fresh parsley, chopped (for garnish)
Butter Chicken & Linguine: Steps
- Cook the pasta: Fill a big pot with water, add some salt, and bring it to a boil. Cook 8 ounces linguine pasta following the directions on the box. Before you drain it, scoop out 0.3 cups reserved pasta water (if needed) and set it aside. Drain the pasta and put it to the side.
- Cook the chicken: Pour 2 tablespoons olive oil into a big pan and heat it on medium-high. Sprinkle 1 pinch salt and black pepper, to taste and 1 teaspoons Italian seasoning all over 1 pounds boneless skinless chicken breasts, cut into bite-sized pieces. Put the chicken in the hot pan and cook for 5 to 6 minutes. Cook it until it becomes golden brown and is done inside. Take the chicken out and set it aside.
- Make the garlic butter sauce: Use the same pan you cooked the chicken in. Turn the heat to medium and melt 4 tablespoons butter. Add 4 pieces garlic cloves, minced and stir it around for about 30 to 45 seconds, until it smells really good. Do not let it turn brown!
- Make the Alfredo sauce: Pour 1.5 cups heavy cream into the pan and let it start to bubble gently. Stir in 1 cups freshly grated Parmesan cheese and 0.5 teaspoons red chili flakes (optional) if you want a little spice. Keep stirring and let it cook for about 3 to 4 minutes until the sauce gets a little thick.
- Stir it all together: add the cooked chicken back into the pan. Add the linguine and mix everything together so all the pasta is covered in sauce. If the sauce feels too thick, add a little bit of the pasta water you saved and stir again.
- Serve and enjoy: Give it a taste and add more salt or pepper if you need to. Dish it up into bowls and sprinkle 1 pinch fresh parsley, chopped (for garnish) and some extra 1 cups freshly grated Parmesan cheese on top. Eat it while it is hot!
Notes
Fresh Parmesan works best here — it melts way better than the kind from a can. Save your pasta water before draining because it helps make the sauce smooth and creamy. If you like a little heat, do not skip the chili flakes!
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