Description
Indulgent Cheesy Alfredo Linguine with Garlic Butter Chicken is a rich and creamy pasta dish perfect for a comforting meal. Featuring tender pan-seared chicken breasts coated in a luscious garlic butter Alfredo sauce, this recipe combines the smoothness of heavy cream, Parmesan, and mozzarella cheeses with al dente linguine, seasoned with Italian herbs and fresh parsley for a delightful Italian-inspired dinner.
Ingredients
Scale
Pasta
- 12 oz Linguine pasta (or substitute with fettuccine or penne)
Chicken
- 2 lbs Chicken breasts (can use thighs or plant-based alternatives)
- Salt (to taste)
- Black pepper (to taste)
- 1 tbsp Italian seasoning (adjust based on spice level)
Sauce and Seasonings
- 2 tbsp Unsalted butter (or substitute with olive oil)
- 2 tbsp Olive oil (can swap for vegetable oil)
- 4 cloves Garlic (fresh or minced; garlic powder can work)
- 1 cup Heavy cream (or substitute with half-and-half, reducing cheese by 25%)
- 1 cup Grated Parmesan cheese (substitute with pecorino Romano for sharper flavor)
- 1 cup Shredded mozzarella cheese (or use only Parmesan)
- 2 tbsp Fresh parsley (chopped finely)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, approximately 8-10 minutes. Reserve 1 cup of pasta water before draining the linguine.
- Season the chicken: Generously season chicken breasts with salt, black pepper, and Italian seasoning on both sides to infuse them with flavor.
- Cook the chicken: Heat olive oil and half of the butter in a large skillet over medium-high heat. Cook the chicken breasts for 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken from the skillet and set aside.
- Sauté garlic: In the same skillet, melt the remaining butter and sauté minced garlic for about 30 seconds until fragrant, being careful not to burn the garlic.
- Prepare the Alfredo sauce: Pour in the heavy cream, scraping up any browned bits from the skillet for extra flavor. Stir in Parmesan and mozzarella cheeses until melted and the sauce is smooth.
- Toss pasta with sauce: Add the cooked linguine to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, gradually add the reserved pasta water to reach the desired consistency.
- Combine chicken and serve: Slice the cooked chicken and return it to the skillet, mixing to coat with the creamy Alfredo sauce. Serve warm, garnished with freshly chopped parsley.
Notes
- For a lighter sauce, substitute half-and-half for heavy cream and reduce cheese by 25%.
- Use plant-based chicken alternatives to make the dish vegetarian-friendly.
- Substitute pecorino Romano cheese for Parmesan for a sharper cheese flavor.
- Reserve pasta water to adjust sauce consistency for perfect creaminess.
- Ensure chicken is cooked to an internal temperature of 165°F for safe consumption.
