Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce – One-Pan Comfort Dinner
Juicy garlic butter chicken tossed with tender linguine in a silky homemade Alfredo sauce. This one-pan pasta feels like your favorite Italian restaurant—cozy, creamy, and weeknight-friendly.
Equipment
- Large pot
- Large deep skillet
- Tongs or spatula
- Whisk
- Measuring cups and spoons
- Colander
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
- 12 oz linguine pasta
- 3 tbsp unsalted butter (for sauce)
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- ½ cup chicken broth (low sodium)
- 1 ¼ cups Parmesan cheese, grated (divided)
- ¼ tsp red pepper flakes (optional)
- Fresh parsley and extra Parmesan, for garnish
- Reserved pasta water (as needed to thin sauce)
Instructions
- Boil linguine in salted water until al dente. Reserve 1 cup pasta water, then drain and set aside.
- Toss chicken with Italian seasoning, garlic powder, onion powder, salt, and black pepper.
- In a large skillet over medium-high heat, heat olive oil and butter. Add chicken in a single layer and cook 5–7 minutes, until browned and cooked through. Transfer to a plate.
- In same skillet, reduce heat to medium. Add 3 tbsp butter and garlic. Sauté for 30–60 seconds until fragrant.
- Pour in heavy cream and chicken broth. Simmer 3–5 minutes until slightly thickened.
- Reduce heat to low. Stir in 1 cup Parmesan until melted. Season with salt, pepper, and red pepper flakes (optional).
- Return chicken and linguine to skillet. Toss to coat. Add reserved pasta water as needed for desired sauce consistency.
- Top with remaining Parmesan and parsley. Serve warm.