Garlic Butter Chicken Linguine in Creamy Alfredo Sauce
Garlic Butter Chicken Linguine in Creamy Alfredo Sauce is one of those delightful dishes that brings comfort and flavor to the dinner table with effortless elegance. Imagine perfectly tender strips of chicken nestled in luscious linguine, enveloped in a creamy Alfredo sauce with hints of garlic. This dish is not just a meal; it’s an experience that turns an ordinary night into something special. Whether you’re cooking for your family or impressing guests, this recipe is guaranteed to elevate any occasion.
Why You’ll Love This Dish
This Garlic Butter Chicken Linguine isn’t just a tasty meal; it stands out for several reasons. For starters, it’s incredibly straightforward to make, allowing you to whip it up on a busy weeknight while still impressing everyone at the table. It’s creamy, garlic-infused, and comes together in under 30 minutes, making it the perfect choice for those nights when you want something delicious without spending hours in the kitchen. Kids adore it too, making it a go-to option for family dinners.
“I couldn’t believe how quickly this came together! My family devoured it, and they asked for seconds and thirds. There’s something magical about that garlic butter sauce!” – Happy Home Cook
Preparing Garlic Butter Chicken Linguine in Creamy Alfredo Sauce
Let’s break down how to make this mouthwatering dish. From boiling the pasta to crafting the decadent sauce, we’ll cover everything in a simple overview. First up, we’ll start by cooking the linguine until perfectly al dente, while simultaneously focusing on our chicken, allowing these flavors to blend into something truly divine. The real magic happens when the garlic and creamy ingredients unite into a silky Alfredo sauce that binds the dish together.
What You’ll Need
Before diving into the cooking process, let’s gather our key ingredients:
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 12 oz linguine pasta
- 1 ½ cups heavy cream
- 4 oz cream cheese, softened
- 1 cup grated Parmesan cheese
- ½ cup reserved pasta water (if needed for consistency)
- Fresh parsley (optional garnish)
- Extra Parmesan (optional garnish)
Feel free to swap out the chicken for shrimp or even a vegetarian alternative like mushrooms if you’re looking for variations!
Step-by-Step Instructions
Now let’s get right into the cooking steps. Here’s how to create your creamy masterpiece:
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Cook the Pasta: Boil the linguine in a pot of salted water until it’s al dente. Don’t forget to reserve ½ cup of the pasta water before draining, then set the pasta aside.
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Cook the Chicken: Season your chicken strips with salt and pepper. In a skillet, heat olive oil coupled with 2 tablespoons of butter over medium-high heat. Add your minced garlic and sauté for about 30 seconds until fragrant. Then, add the chicken strips and cook them for 5-6 minutes until they’re golden brown and cooked through. Remove the chicken from the skillet and set it aside.
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Make the Creamy Alfredo Sauce: Using the same skillet, add another tablespoon of butter along with 3 more cloves of minced garlic, sautéing for 30 seconds. Slowly pour in the heavy cream and bring it to a gentle simmer. Add the softened cream cheese and stir until smooth. Mix in the grated Parmesan, then season with salt and black pepper. If your sauce is too thick, pour in some reserved pasta water to reach your desired consistency.
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Combine: Toss the cooked linguine in the creamy Alfredo sauce until evenly coated. Carefully fold the chicken back into the skillet.
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Serve & Garnish: Plate up your creamy linguine topped with garlic butter chicken. For a pop of color and flavor, garnish with fresh parsley and extra Parmesan.
Best Ways to Enjoy It
This Garlic Butter Chicken Linguine is best served freshly made, but there’s ample opportunity for creativity here. Consider presenting it in a large, vibrant bowl garnished with freshly chopped parsley and a generous sprinkling of Parmesan. Pair it with garlic bread and a crisp green salad for a complete meal experience.
Keeping Leftovers Fresh
If you happen to have any leftovers, storing them is straightforward. Place the cooled linguine and chicken in an airtight container and refrigerate for up to three days. When reheating, add a splash of cream or reserved pasta water to revive the sauce’s creamy consistency. This ensures every bite tastes as delicious as the first!
Helpful Cooking Tips
- For a richer garlic flavor, consider roasting the garlic before adding it to the sauce.
- If you’d like to add some heat, toss in a pinch of red pepper flakes when sautéing the garlic.
- To save time, you can prep your chicken and sauce while the pasta is cooking.
Creative Twists
Feel adventurous? Here are some variations to mix things up:
- Pesto Addition: Stir in a spoonful of pesto for a fresh, herby flavor.
- Vegetable Boost: Add spinach, sun-dried tomatoes, or broccoli for a colorful, nutrient-packed dish.
- Swap with Seafood: Try substituting the chicken with shrimp or scallops for a delightful seafood twist.
Your Questions Answered
How long does it take to make this recipe?
This dish takes about 30 minutes from start to finish, perfect for a quick weeknight meal.
Can I use half-and-half instead of heavy cream?
Using half-and-half is fine, but it will result in a lighter and less creamy sauce.
What can I use instead of Parmesan cheese?
If you don’t have Parmesan, you can substitute it with Pecorino Romano or nutritional yeast for a vegan option.
With this Garlic Butter Chicken Linguine in Creamy Alfredo Sauce, you’re set for a satisfying and comforting meal that’s sure to impress! Happy cooking!
Garlic Butter Chicken Linguine
Ingredients
Method
- Boil the linguine in a pot of salted water until it’s al dente. Reserve ½ cup of the pasta water before draining and set the pasta aside.
- Season the chicken strips with salt and pepper. In a skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the chicken strips and cook for 5-6 minutes until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- Using the same skillet, add another tablespoon of butter and 3 more minced garlic cloves, sautéing for 30 seconds.
- Slowly pour in the heavy cream and bring it to a gentle simmer. Add the softened cream cheese and stir until smooth.
- Mix in the grated Parmesan, then season with salt and black pepper. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
- Toss the cooked linguine in the creamy Alfredo sauce until evenly coated. Carefully fold the chicken back into the skillet.
- Plate the creamy linguine topped with garlic butter chicken. Garnish with fresh parsley and extra Parmesan.
