Description
Indulgent Cheesy Alfredo Linguine with Garlic Butter Chicken is a rich and creamy pasta dish combining perfectly cooked linguine with tender garlic butter chicken. This recipe features a luscious Alfredo sauce made with heavy cream, Parmesan, and mozzarella cheeses, seasoned with Italian herbs and fresh parsley for a delightful flavor explosion. Perfect for a comforting weeknight dinner or special occasion meal.
Ingredients
Scale
Pasta
- 8 oz Linguine Pasta (Can be swapped for fettuccine or spaghetti.)
Chicken
- 2 large Chicken Breasts (Slice them for quicker cooking.)
- Salt, to taste
- Black Pepper, to taste
- 1 tbsp Italian Seasoning (Adjust according to your palate.)
Sauce & Cooking
- 4 tbsp Unsalted Butter (Always use unsalted to control salt levels.)
- 2 tbsp Olive Oil (Enhances flavor while cooking.)
- 2 cloves Garlic (Sauté just until fragrant to avoid burning.)
- 1 cup Heavy Cream (Can substitute with half-and-half for a lighter twist.)
- 1 cup Parmesan Cheese (Can reduce by 25% for a healthier version.)
- 1 cup Mozzarella Cheese (Adds creaminess and stretch.)
- 1 tbsp Fresh Parsley (Adds a refreshing touch.)
Instructions
- Cook Pasta: Fill a large pot with salted water and bring it to a boil. Cook the linguine according to package directions until al dente, about 9-11 minutes. Reserve 1 cup of the pasta water, then drain the linguine and set aside.
- Season Chicken: Season the thinly sliced chicken breasts with salt, black pepper, and Italian seasoning. Set aside while preparing the sauce.
- Cook Chicken: In a large skillet, heat olive oil and half of the butter over medium-high heat. Once melted, add the seasoned chicken slices. Cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken and cover to keep warm.
- Sauté Garlic: In the same skillet, melt the remaining butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
- Make Alfredo Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer for 2-3 minutes, allowing it to thicken slightly.
- Add Cheese: Stir in the Parmesan and mozzarella cheeses until melted and smooth. Season with salt and black pepper to taste, adjusting as needed.
- Toss Pasta with Sauce: Add the drained linguine to the sauce and gently toss to coat the pasta evenly. Add reserved pasta water a little at a time to achieve the desired sauce consistency.
- Combine Chicken & Pasta: Return the cooked garlic butter chicken to the skillet and toss everything together to combine and heat through.
- Serve: Plate the Alfredo linguine with garlic butter chicken immediately. Garnish with fresh parsley for a bright, fresh touch.
Notes
- Use unsalted butter to control the saltiness of the dish.
- Slicing chicken thinly helps it cook faster and more evenly.
- Reserved pasta water contains starch, which helps thicken and smooth the sauce when added gradually.
- You can substitute half-and-half for heavy cream for a lighter version with slightly less richness.
- Reduce Parmesan cheese by 25% for a healthier, lower-fat option without sacrificing too much flavor.
- Fresh parsley adds a fresh, vibrant flavor and color contrast but can be omitted if unavailable.
