Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce 

Introduction:

If you love creamy, rich pasta dishes, Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is sure to become a favorite.

The combination of tender chicken, smooth garlic butter, and a creamy Alfredo sauce tossed with linguine pasta creates a mouthwatering meal. It’s a hearty dish that’s perfect for a cozy dinner or when you’re entertaining guests. Let’s walk through the process step by step.

Ingredients for the Chicken:

The chicken is the star of this dish, so it’s important to get it right. You’ll need two boneless, skinless chicken breasts. The chicken is seasoned with salt and pepper for basic flavor, and you can optionally add Italian seasoning to give it a bit of extra herby goodness.

A little olive oil will help sear the chicken, and butter will add richness and flavor during cooking. Garlic is added at the end to infuse the chicken with a fragrant aroma.

Ingredients for the Alfredo Sauce:

For the Alfredo sauce, you’ll need heavy cream and whole milk. These two ingredients combine to create a silky, smooth sauce that coats the linguine beautifully.

The richness of heavy cream brings depth, while the milk ensures the sauce is not too thick. The Parmesan cheese is what makes the Alfredo sauce luxurious and flavorful. Freshly grated Parmesan is ideal because it melts more smoothly and gives a better taste than pre-grated cheese.

Pasta:

Linguine is a great choice for this dish because it’s long and slightly wider than spaghetti, providing a perfect texture to hold the creamy sauce.

However, you can substitute it with fettuccine, spaghetti, or any pasta you prefer. Cooking the pasta to the right consistency is key—al dente, which means firm to the bite, ensures it doesn’t become mushy once mixed with the sauce.

Seasoning the Chicken:

Start by seasoning the chicken breasts. Use salt and pepper generously on both sides of the chicken to bring out its natural flavor. If you want an added layer of flavor, sprinkle Italian seasoning onto the chicken. This seasoning mix typically includes dried herbs like basil, oregano, and thyme, which complement the garlic butter sauce in the dish.

Cooking the Chicken:

Once the chicken is seasoned, heat olive oil in a large skillet over medium-high heat. When the oil is hot but not smoking, place the chicken breasts in the pan.

Let them cook without moving them around for about 6-7 minutes per side, until they’re golden brown and cooked through. The chicken should reach an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the skillet, cover it loosely with foil, and let it rest for a few minutes.

Resting the Chicken:

Resting the chicken is crucial. Allowing it to sit for a few minutes after cooking helps redistribute the juices inside, ensuring the chicken remains tender and moist when you slice it.

This also prevents the juices from running out when you cut into it, keeping the meat juicy and flavorful.

Making the Alfredo Sauce:

In the same skillet used to cook the chicken, add a tablespoon of butter over medium heat. Scrape up any flavorful bits left in the pan from the chicken as the butter melts.

Add the minced garlic and sauté it for about 1 minute, just until it becomes fragrant. Be careful not to burn the garlic, as it can turn bitter.

Combining the Cream and Milk:

Next, add the heavy cream and whole milk to the skillet with the garlic and butter. Stir the mixture to combine and bring it to a simmer. The simmering process will help thicken the sauce and infuse it with the garlic flavor. Let the sauce cook for 4-5 minutes, stirring occasionally, until it starts to reduce slightly and thicken.

Adding the Parmesan Cheese:

Once the cream mixture has thickened, it’s time to add the Parmesan cheese. Stir in the cheese gradually, allowing it to melt into the sauce.

Parmesan is what gives the Alfredo sauce its signature creamy, nutty flavor, so don’t skip this step. The sauce should be smooth and velvety by the time all the cheese has melted in.

Seasoning the Sauce:

Taste the sauce and adjust the seasoning with salt and pepper if needed. Remember, the Parmesan already adds a bit of saltiness, so go easy on the salt at first. You can also add a pinch of nutmeg if you like a subtle, warm spice in your Alfredo sauce, though it’s entirely optional.

Cooking the Linguine:

While the sauce is simmering, cook the linguine according to the package instructions. Make sure the water is well-salted, as this helps season the pasta. Once the pasta is done, drain it and set aside, reserving a bit of the pasta water in case you need to thin the sauce later.

Combining the Pasta and Sauce:

Add the cooked linguine to the skillet with the Alfredo sauce. Toss the pasta gently to coat it in the creamy sauce, making sure every strand of pasta is covered. If the sauce seems too thick, you can add a small amount of the reserved pasta water to loosen it up. The starchy water will also help the sauce cling to the pasta better.

Slicing the Chicken:

While the pasta is being tossed in the sauce, slice the rested chicken breasts into thin strips or bite-sized pieces. This makes it easier to serve and ensures that each bite has a perfect combination of chicken and pasta. Be sure to slice the chicken against the grain to keep it tender.

Plating the Dish:

Once everything is ready, plate the creamy linguine with Alfredo sauce. Arrange the sliced chicken on top or mix it into the pasta. This not only makes the dish look beautiful but also ensures that each bite has both chicken and pasta in perfect proportions.

Garnishing the Dish:

To finish, sprinkle some freshly chopped parsley over the top of the dish. The parsley adds a pop of color and a fresh, herbaceous note that balances the richness of the Alfredo sauce. You can also add extra grated Parmesan if you’re a cheese lover.

Serving Suggestions:

This creamy garlic butter chicken and linguine pairs well with a simple green salad or steamed vegetables on the side. The richness of the sauce calls for something light and refreshing to balance it out. A glass of white wine, such as Chardonnay or Sauvignon Blanc, would complement the dish nicely.

Leftovers and Storage:

If you have leftovers, store the pasta and chicken in an airtight container in the refrigerator for up to 2-3 days. When reheating, you may need to add a little milk or cream to bring the sauce back to its creamy consistency. Simply heat the dish on the stove over low heat, stirring occasionally.

Tips for the Perfect Alfredo Sauce:

Use fresh cheese: Freshly grated Parmesan melts better and results in a smoother sauce than pre-grated cheese.

Don’t overcook the garlic: Garlic burns quickly, so keep an eye on it when sautéing. It should just become fragrant, not brown.

Adjust the consistency: If the sauce is too thick, add pasta water or a bit more milk. If it’s too thin, let it simmer a bit longer.

Add herbs: A little bit of fresh basil or thyme can add a wonderful layer of flavor to the dish.

Conclusion:

This Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is a luxurious and satisfying meal that combines rich flavors, tender chicken, and creamy pasta. Whether you’re cooking for a special occasion or just want a comforting dinner, this dish is sure to impress. Enjoy!