Ingredients
For the Garlic Butter Chicken
- 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into large chunks
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- 1 teaspoon salt
- 4 cloves garlic, minced
For the Creamy Garlic Butter Sauce
- 3 tablespoons butter
- 5 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley
For the Alfredo Linguine
- 12 oz (340g) linguine
- 2 tablespoons butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Extra Parmesan for serving
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the linguine according to the package directions until al dente.
- Reserve ½ cup of pasta water before draining.
- Drain and set aside.
Step 2: Season the Chicken
In a large bowl, season the chicken with:
- Paprika
- Garlic powder
- Onion powder
- Italian seasoning
- Salt
- Pepper
Mix well until every piece is evenly coated.
Step 3: Sear the Chicken
Heat olive oil and butter in a large skillet over medium-high heat.
Arrange the chicken pieces in a single layer and cook for about 4–5 minutes per side until beautifully golden brown and cooked through.
Add the minced garlic during the last minute of cooking and stir until fragrant.
Transfer the chicken to a plate.
Step 4: Make the Garlic Butter Cream Sauce
Using the same skillet:
- Melt the butter.
- Add the garlic and cook for 30 seconds.
- Pour in the chicken broth and scrape up the flavorful browned bits.
- Stir in the heavy cream.
- Simmer for 3–4 minutes.
Gradually whisk in the Parmesan cheese until completely melted and smooth.
Season with Italian seasoning, salt, pepper, and red pepper flakes if desired.
Step 5: Prepare the Alfredo Linguine
In another pan:
- Melt butter over medium heat.
- Add garlic and cook until fragrant.
- Pour in the heavy cream.
- Simmer gently for 2 minutes.
- Stir in Parmesan cheese until creamy.
Add the cooked linguine and toss until evenly coated.
If the sauce becomes too thick, stir in a little reserved pasta water until silky.
Step 6: Finish the Dish
Return the cooked chicken to the garlic butter sauce.
Spoon the creamy sauce over each piece and simmer for another 2–3 minutes so the chicken absorbs the flavors.
Sprinkle with fresh parsley.
Step 7: Serve
Place a generous serving of creamy Alfredo linguine onto each plate.
Top with the garlic butter chicken and drizzle plenty of the rich cream sauce over everything.
Finish with extra Parmesan cheese, parsley, and freshly cracked black pepper.
Tips for Success
- Freshly grated Parmesan melts much better than pre-shredded cheese.
- Chicken thighs stay especially juicy, but chicken breasts work wonderfully too.
- Reserve pasta water to adjust the sauce consistency without thinning the flavor.
- Add sautéed mushrooms, spinach, or broccoli for extra vegetables.
- A squeeze of fresh lemon juice just before serving brightens the rich flavors.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of cream or milk to restore the sauce’s creamy texture. Avoid boiling, as it can cause the sauce to separate.
This rich, buttery chicken paired with creamy Alfredo linguine makes an indulgent, satisfying meal that’s sure to become a family favorite.