### Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
This one-pan wonder delivers restaurant-quality Alfredo with tender garlic-butter chicken and perfectly coated pasta—all in under 30 minutes. The sauce is velvety, not gloopy, thanks to fresh Parmesan and a touch of pasta water. Serves 4. Total time: 25 minutes.
#### Ingredients
**For the Chicken & Pasta:**
– 1.5 lbs (680g) boneless skinless chicken breasts (or thighs), cut into 1-inch cubes
– 12 oz (340g) linguine (or fettuccine)
– 3 tbsp unsalted butter (divided)
– 2 tbsp olive oil
– 6 garlic cloves, minced (or 1.5 tsp garlic paste)
– 1 tsp Italian seasoning
– 1/2 tsp red pepper flakes (optional)
– Salt & black pepper to taste
**For the Alfredo Sauce:**
– 1 ½ cups heavy cream (or half-and-half for lighter)
– 1 cup freshly grated Parmesan (Parmigiano-Reggiano if possible—no green can!)
– ½ cup reserved pasta water (plus more if needed)
– 1 tbsp fresh parsley, chopped (for garnish)
– Freshly ground black pepper
#### Instructions
1. **Cook Pasta:** Bring a large pot of salted water to a boil. Cook linguine 1 minute shy of package directions (it’ll finish in the sauce). **Reserve 1 cup pasta water**, then drain.
2. **Sear Chicken:** While pasta cooks, season chicken with salt, pepper, and Italian seasoning. In a large skillet (12-inch), heat 1 tbsp butter + 2 tbsp olive oil over medium-high. Add chicken in a single layer. Cook 3-4 min per side until golden and cooked through (165°F internal). Remove to a plate.
3. **Garlic Butter Base:** Lower heat to medium. Add remaining 2 tbsp butter and minced garlic. Sauté 30-60 seconds until fragrant (don’t brown).
4. **Build Alfredo Sauce:** Pour in heavy cream. Scrape up browned bits. Simmer 2 minutes until slightly thickened. Reduce heat to low. Stir in Parmesan in handfuls until melted and smooth. If too thick, add pasta water ¼ cup at a time.
5. **Combine:** Add drained linguine and chicken (plus juices) to the sauce. Toss gently over low heat 1-2 minutes until pasta is al dente and coated. Add red pepper flakes if using. Sauce should cling, not pool—adjust with more pasta water if needed.
6. **Finish & Serve:** Taste for salt/pepper. Garnish with parsley and extra Parmesan. Serve immediately with garlic bread or a crisp salad.
#### Pro Tips & Variations
– **One-Pan Hack:** Cook pasta first, then use the same pot to make the sauce (less dishes).
– **Protein Swap:** Shrimp (cook 2 min/side) or crispy pancetta.
– **Veggie Boost:** Toss in spinach, sun-dried tomatoes, or roasted broccoli with the pasta.
– **Make-Ahead:** Sauce thickens when reheated—revive with a splash of milk or water.
– **Gluten-Free:** Use GF pasta; sauce is naturally GF.
– **Calories (per serving):** ~720 (with heavy cream).
Rich, garlicky, and comforting—this is weeknight decadence done right!
