Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce – One-Pan Comfort Dinner

Author: Sharis Mariner

Published: December 7, 2025

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Ingredients You’ll Need

For the Garlic Butter Chicken

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper, to taste

For the Linguine & Alfredo Sauce

12 ounces linguine (about 3/4 of a 16-ounce box)
3 tablespoons unsalted butter
4 cloves garlic, minced (about 1 1/2 tablespoons)
1 1/2 cups heavy cream
1/2 cup chicken broth (low sodium)
1 1/4 cups freshly grated Parmesan cheese (divided: 1 cup for sauce, 1/4 cup for topping)
Salt and black pepper, to taste
1/4 teaspoon red pepper flakes (optional, for a gentle kick)

Optional Mix-Ins & Garnish

1–2 cups fresh baby spinach
1 cup sliced mushrooms (lightly sautéed or cooked with chicken)
Freshly chopped parsley
Extra grated Parmesan for serving

Tools You’ll Need

Large pot for boiling pasta
Large deep skillet or sauté pan
Tongs or a spatula
Measuring cups and spoons
Colander
Wooden spoon or silicone spatula

How to Make Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

This recipe comes together in layers: pasta, chicken, then sauce. Everything ends up in one pan at the end.

Cook the linguine
First, bring a large pot of salted water to a boil.
Cook the linguine according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Then drain the pasta and set it aside.
Season the chicken
While the pasta cooks, pat the chicken pieces dry with paper towels.
Then toss them with Italian seasoning, garlic powder, onion powder, salt, and black pepper until evenly coated.
Sear the garlic butter chicken
In a large deep skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.
Once the butter melts and starts to sizzle, add the chicken in a single layer (work in batches if needed). Cook 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. If you’re adding mushrooms, you can cook them with the chicken during this step.
When done, transfer the chicken to a plate and set aside. Don’t wipe out the skillet—you want those browned bits.
Build the garlic butter Alfredo base
Reduce the heat to medium.
In the same skillet, add the remaining 3 tablespoons of butter. When it melts, stir in the minced garlic and cook for 30–60 seconds until fragrant (not browned).
Then pour in the chicken broth, scraping up the browned bits from the bottom of the pan.
Add cream and thicken the sauce
Slowly pour in the heavy cream while stirring.
Bring the mixture to a gentle simmer and cook for 3–5 minutes, stirring often, until slightly thickened.
Stir in Parmesan and season
Turn the heat to low and gradually add 1 cup of grated Parmesan, stirring until it melts into the sauce.
Taste and add salt, black pepper, and red pepper flakes if you like a tiny kick. If you’re using spinach, stir it into the hot sauce now and let it wilt.
Combine chicken and linguine
Add the cooked chicken (and any juices on the plate) back into the skillet.
Then add the linguine. Toss gently with tongs until all the noodles are coated in the Alfredo sauce and the chicken distributes evenly.
If the sauce seems too thick, splash in a bit of reserved pasta water until it reaches your perfect silky consistency.
Finish and serve
Sprinkle the remaining 1/4 cup Parmesan over the top.
Let the Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce sit for 1–2 minutes so everything can mingle.
Garnish with fresh parsley and more Parmesan at the table, then serve immediately.

When my kids ask for “something cozy but not boring,” this Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is exactly what I reach for. The first time I made it, I just tossed bite-sized chicken into a hot skillet with garlic butter and Italian seasoning, boiled some linguine, and drowned everything in a silky Parmesan cream sauce.

By the time I plated it, the whole kitchen smelled like our favorite Italian restaurant. The chicken tasted buttery and garlicky, the linguine was coated in glossy Alfredo, and there wasn’t a single noodle left in the pot. Now, this is my go-to “restaurant at home” dinner that somehow still feels weeknight-friendly.

What Makes This Recipe Special

Gold-standard creamy Alfredo: The sauce hugs every strand of linguine with rich butter, cream, and Parmesan. No jar required.
Juicy, flavorful chicken: Bite-sized pieces of seasoned chicken cook quickly and soak up all that garlicky butter.
Weeknight simple, date-night fancy: You cook everything in just a few pans, yet it looks like you ordered it out.
Endlessly flexible: You can add spinach, broccoli, mushrooms, or leave it simple and classic. This Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce always works.

lina033321 close up of a white dinner plate with two sections b94ffe00 f37d 4bb0 ac5e 9c929758eb41 1 - Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce – One-Pan Comfort Dinner

Quick Ingredient Swap Table

Here’s how you can tweak this Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce to fit your pantry or your mood.

Ingredient	Swap Option	What Changes
Linguine	Fettuccine or spaghetti	Same creamy vibe, different noodle texture.
Heavy cream	Half-and-half	Lighter sauce, slightly less rich.
Chicken breasts	Chicken thighs	Richer, more tender bites.
Parmesan	Parmesan + Romano blend	Sharper, saltier cheese flavor.
Olive oil	Garlic-infused oil	Extra layer of garlic aroma.

What to Serve With It

Because this pasta is rich and creamy, it pairs beautifully with lighter and crunchy sides.

Crisp salad moment: Serve it with a big bowl of greens or a classic style salad like the one in a Best-Ever Chicken Caesar Salad. Just skip the extra chicken and let the pasta be the star.
Garlic bread heaven: Add a side of warm, buttery bread similar to the vibe of Irresistible Garlic Parmesan Chicken Pasta nights—carby, cozy, and perfect for mopping up extra sauce.
Veggie-forward plate: Pair smaller portions of pasta with roasted vegetables, like you might see alongside Creamy Broccoli Chicken Penne.
Date-night at home: Finish with a simple dessert such as a rich cake similar in spirit to a Brown Sugar Caramel Pound Cake. It turns this Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce into a full-on restaurant-style experience.

Tips for Perfect Results

Grate your own Parmesan
Pre-shredded Parmesan often contains anti-caking agents that can make the sauce grainy. Freshly grated Parmesan melts smoother and gives this Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce the silkiest texture.
Don’t boil the cream hard
Once you add the cream, keep the heat at a gentle simmer. A rolling boil can cause the sauce to separate. Slow, steady heat equals a luscious Alfredo.
Use pasta water wisely
That starchy water is liquid gold. Adding a splash at the end helps loosen the sauce and makes it cling to the linguine like a pro-level dish.

Storage Instructions

This pasta reheats surprisingly well, especially with a little extra liquid.

Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet over low heat with a splash of cream, milk, or chicken broth. Stir often until creamy again. You can also reheat in the microwave in short bursts, stirring between each.
Freezer: Cream-based sauces can separate when frozen, so freezing is not ideal. If you do freeze it, reheat slowly and add extra cream and Parmesan to bring the sauce back together.

FAQ – Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

1. Can I make Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce ahead of time?

Yes, you can cook the chicken and make the sauce ahead, then store them in the fridge. Later, you can boil fresh linguine, warm the sauce and chicken gently, and toss everything together right before serving. This keeps the pasta from getting too soft.

2. Can I lighten up this recipe?

You can lighten Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce by using half-and-half instead of heavy cream and reducing the butter slightly. You can also bulk it up with extra veggies like broccoli or spinach so you can serve smaller portions of pasta and still feel full.

3. What if my Alfredo sauce turns too thick?

If your sauce thickens more than you’d like, just whisk in a bit of reserved pasta water, chicken broth, or milk. Add a little at a time until you reach your perfect creamy consistency.

4. Can I use store-bought Alfredo sauce instead?

You can, but the homemade sauce in this Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is quick and tastes fresher. If you’re in a rush, you can still sear the chicken as written and then warm it in a jarred sauce with a splash of cream and extra Parmesan.

5. How do I keep the chicken juicy?

Cut the chicken into even pieces so they cook at the same rate, and avoid overcooking. Once the pieces are browned and cooked through, take them off the heat. The creamy sauce and final toss with the pasta help keep every bite of chicken tender.

6. Can I use another pasta shape?

Absolutely. Fettuccine, spaghetti, penne, or even shells work well with this sauce. Just cook them al dente and follow the same method for tossing with the creamy garlic butter chicken.

Conclusion

This Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce checks every comfort-food box: buttery, garlicky chicken, silky Parmesan cream, and twirl-able noodles that make everyone at the table happy. Yet, it still comes together with simple pantry ingredients and just a couple of pans, which means it’s totally doable on a busy weeknight.

So, grab that box of linguine, pull some chicken from the fridge, and whisk together your own Alfredo instead of reaching for the jar. Then plate it up, snap a photo, and share your cozy bowl on TikTok or Instagram. When you do, don’t forget to leave a comment and join the newsletter so you never miss another fun, viral-style comfort dinner.