A rich, comforting pasta dish with juicy chicken, silky Alfredo sauce, and lots of garlic butter flavor — perfect for a special dinner or cozy night in.
Ingredients
For the Chicken
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 tablespoons olive oil
Salt and black pepper, to taste
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon garlic powder
For the Pasta
12 oz linguine
Water for boiling
1 teaspoon salt
For the Alfredo Sauce
3 tablespoons butter
5 cloves garlic, minced
1 cup heavy cream
1 cup whole milk
1 cup freshly grated Parmesan cheese
½ cup shredded mozzarella (optional, for extra creaminess)
½ teaspoon nutmeg (optional)
Salt and black pepper, to taste
Optional Garnish
Chopped parsley
Extra Parmesan
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook linguine according to package directions until al dente.
Reserve ½ cup pasta water, then drain and set aside.
2. Cook the Chicken
Heat olive oil in a large skillet over medium-high heat.
Season chicken with salt, pepper, Italian seasoning, paprika, and garlic powder.
Add chicken to the skillet and cook 5–7 minutes until golden and fully cooked.
Remove chicken and set aside.
3. Make the Garlic Butter Alfredo Sauce
In the same skillet, melt butter over medium heat.
Add minced garlic and sauté 30 seconds until fragrant.
Pour in heavy cream and milk, stirring gently.
Simmer 3–4 minutes until slightly thickened.
Add Parmesan and mozzarella, stirring until smooth and creamy.
Season with nutmeg, salt, and pepper.
4. Combine Everything
Return chicken to the skillet.
Add cooked linguine and toss gently to coat.
Add reserved pasta water a little at a time if sauce is too thick.
5. Serve
Sprinkle with parsley and extra Parmesan.
Serve hot and enjoy every creamy, garlicky bite
Tips
- Add mushrooms or spinach for extra flavor and color
- Use shrimp instead of chicken for a seafood version
- For a spicy kick, add red pepper flakes