Name: Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 8 oz linguine pasta; 2 tablespoons butter; 3 cloves garlic, minced; 2 cups cooked chicken breast, sliced; 1 cup heavy cream; ¾ cup freshly grated Parmesan cheese; Salt and black pepper, to taste; 2 tablespoons chopped fresh parsley (optional, for garnish)

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Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is one of those rich, indulgent meals I love making when I want comfort on a plate. Tender chicken, buttery garlic, and a velvety Alfredo sauce come together with linguine for a dish that’s simple enough for weeknights but satisfying enough for a special dinner. It’s creamy, cheesy, and full of flavor in every bite.

Why You’ll Love This Recipe

I like that this dish brings restaurant-style flavor to my table without complicated steps or hard-to-find ingredients. The combination of garlic butter and cream creates a sauce that’s irresistibly smooth and comforting. The chicken adds protein, and the Parmesan gives it a sharp, savory finish. It’s a one-pan pasta recipe I turn to whenever I want a satisfying, homemade meal in about 30 minutes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken, sliced
Linguine pasta
Butter
Garlic, minced
Heavy cream
Grated Parmesan cheese
Salt and pepper
Fresh parsley (optional, for garnish)

directions

I cook the linguine according to the package directions, then drain and set it aside.
In a large skillet over medium heat, I melt the butter. I add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
I stir in the sliced cooked chicken and warm it through for another 2–3 minutes.
I pour in the heavy cream and bring it to a gentle simmer.
I add the Parmesan cheese, stirring until the sauce is smooth and slightly thickened.
I toss the drained linguine into the sauce, coating it completely.
I season with salt and pepper to taste.
For a finishing touch, I sprinkle chopped parsley on top before serving.

Servings and timing

This recipe serves 4 generous portions. It takes about 10 minutes to prep and another 20 minutes to cook, for a total of 30 minutes.

Variations

I sometimes add a handful of baby spinach or sautéed mushrooms for extra texture and color.
For more heat, I stir in a pinch of crushed red pepper flakes.
Swapping the chicken with shrimp or sliced sausage gives the dish a fun twist.
I’ve used fettuccine, spaghetti, or even penne when I’m out of linguine.

storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat portions on the stovetop or in the microwave, adding a splash of milk or cream to help loosen the sauce. I try not to overheat it, as the sauce can separate if it’s cooked too long after reheating.

FAQs

Can I use uncooked chicken instead?

Yes. I cook it in the skillet with a little salt and pepper before making the sauce, then proceed with the rest of the recipe.

Can I substitute the heavy cream?

I’ve used half-and-half or a mix of milk and cream in a pinch. The sauce won’t be as thick, but it still works.

What cheese works best in Alfredo?

Parmesan is my go-to because of its sharp, nutty flavor. I make sure to use freshly grated cheese for the smoothest sauce.

How do I keep the pasta from clumping?

I toss the cooked linguine with a little butter or olive oil if I’m not mixing it into the sauce right away.

Can I make this ahead?

It’s best served fresh, but I sometimes cook the chicken and pasta ahead of time. I store them separately, then finish the sauce and assemble everything when ready to eat.

Conclusion

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is a cozy, satisfying meal that never fails to hit the spot. With buttery garlic, tender chicken, and rich Parmesan sauce, this dish brings all the comfort of Italian-inspired cooking into a single skillet. Whether I’m making it for a quiet night in or serving guests, it always earns a spot at the table.