Description: Indulge in the rich and savory flavors of creamy garlic butter chicken paired perfectly with tender linguine in a luscious Alfredo sauce. This recipe combines the juiciness of seasoned chicken with a velvety sauce that clings to every strand of pasta, making it a comforting and impressive dish for any occasion.
Kitchen Items
- Large skillet
- Medium pot
- Wooden spoon
- Tongs
- Knife and cutting board
- Measuring cups and spoons
- Colander
Ingredients
- 2 boneless, skinless chicken breasts
- 8 oz linguine pasta
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the linguine according to package instructions until al dente, drain and set aside.
- Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat, then cook the chicken for 5-6 minutes on each side until golden and cooked through. Remove chicken from the skillet and set aside.
- In the same skillet, melt butter and sauté minced garlic until fragrant, about 1-2 minutes. Reduce heat to medium and stir in heavy cream, Parmesan cheese, and red pepper flakes. Cook for 3-4 minutes until the sauce thickens. Slice the cooked chicken and add it back to the skillet along with the drained linguine. Toss everything gently to coat in the creamy Alfredo sauce. Garnish with chopped parsley and serve immediately.
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