Creamy Garlic Butter Chicken & Linguine

April 11, 2026

Prep time: 10 minutes | Cook time: 20 minutes | Servings: 4

Ingredients

Pasta: 1 lb (450g) Linguine pasta
Chicken: 1.5 lbs Chicken breast or thighs (cut into bite-sized pieces)
The Base: 4 tbsp Butter + 1 tbsp Olive oil
Garlic: 5-6 cloves garlic, minced (be generous!)
Sauce: 2 cups Heavy cream + 1/2 cup Chicken broth
Cheese: 1.5 cups freshly grated Parmesan cheese
Seasoning: 1 tsp Italian seasoning, salt, and black pepper to taste
Garnish: Fresh parsley and red pepper flakes (optional)

Instructions

Boil the Pasta: Cook the linguine in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
Sear the Chicken: While the pasta cooks, heat 1 tbsp of oil and 1 tbsp of butter in a large skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Sauté until golden brown and cooked through (about 5–7 minutes). Remove chicken from the pan and set aside.
Make the Garlic Butter Base: In the same skillet, melt the remaining 3 tbsp of butter. Add the minced garlic and cook for 1 minute until fragrant (don't let it burn!).
Create the Alfredo Sauce: Pour in the chicken broth and heavy cream. Let it simmer for 3–5 minutes until it starts to thicken slightly.
Add Cheese: Turn the heat to low and whisk in the Parmesan cheese until melted and smooth.
Combine: Add the cooked linguine and chicken back into the skillet. Toss everything together until the pasta is coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water.
Serve: Garnish with fresh parsley and extra Parmesan.
Tips for Perfection
Fresh Garlic: Use fresh cloves rather than the jarred kind for a much sharper, better flavor.
The Cheese: Grate your own Parmesan from a block if possible; it melts much smoother than the pre-shredded bags.
Protein Swap: This sauce also works beautifully with shrimp or even air-fried cauliflower if you're looking for a veggie twist.