Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is a rich, comforting pasta dish that is perfect for dinner. It combines tender chicken, soft linguine pasta, and a smooth homemade Alfredo sauce made with garlic, butter, cream, and cheese.

This recipe tastes like restaurant-style pasta, but you can easily make it at home. The chicken is juicy and full of flavor, and the sauce is creamy and cheesy. It is a great meal for family dinners or special evenings.

Let’s make it step by step.

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
Salt and black pepper, to taste
1 teaspoon Italian seasoning
12 ounces linguine pasta
4 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups heavy cream (or whole milk for a lighter version)
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 teaspoon garlic powder (optional)
Fresh parsley, chopped, for garnish

Instructions

Step 1: Cook the Chicken

Season the chicken pieces with salt, black pepper, and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes. Turn the pieces occasionally until they are golden brown and fully cooked.

Remove the chicken from the skillet and place it on a plate. Set aside.

Step 2: Make the Garlic Butter Base

In the same skillet, lower the heat to medium.

Add the butter and let it melt. Add the minced garlic and cook for about 1 minute. Stir gently. Do not let the garlic turn brown.

Step 3: Add the Flour

Sprinkle the flour into the skillet. Whisk for about 1 minute until it forms a smooth paste.

Slowly pour in the heavy cream while whisking to prevent lumps.

Let the sauce simmer for 3–4 minutes until it becomes slightly thick.

Step 4: Make the Alfredo Sauce

Add the grated Parmesan cheese, shredded mozzarella cheese, and garlic powder (if using).

Stir well until the cheese melts completely and the sauce becomes smooth and creamy.

Step 5: Cook the Pasta

While making the sauce, boil the linguine in salted water following the package instructions.

Cook until al dente (firm but cooked).

Drain the pasta and set aside.

Step 6: Combine Everything

Add the cooked chicken and drained linguine into the Alfredo sauce.

Gently toss everything together until the pasta and chicken are fully coated in the creamy sauce.

Step 7: Final Simmer

Let the dish cook for 2 more minutes so the flavors mix well together.

Serve hot and sprinkle fresh chopped parsley on top.

What to Serve With

Fresh green salad with lemon dressing
Garlic bread or crusty rolls
Roasted vegetables like broccoli, asparagus, or Brussels sprouts
A glass of white wine or sparkling lemonade

Notes

You can use rotisserie chicken to save time. Just warm it in the sauce.
If using whole milk instead of heavy cream, the sauce will be thinner.
Freshly grated Parmesan melts better than pre-grated cheese.
Do not overcook the pasta. Al dente is best because it absorbs sauce later.
Keep the heat low when adding cream and cheese to prevent curdling.
You can add red pepper flakes for spice. Spinach or peas can also be added.
If the sauce becomes too thick, add a small amount of pasta water.

Tips & Tricks

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stove over low heat with a splash of milk or cream.
You can reheat in the microwave in short intervals, stirring in between.
Cream sauces do not freeze perfectly, but you can freeze leftovers if needed. Thaw overnight in the refrigerator before reheating.