This Creamy Garlic Butter Chicken with Alfredo Linguine is the ultimate comfort meal. Juicy golden chicken thighs simmered in a rich garlic butter sauce, then served alongside creamy Alfredo-coated linguine. Every bite is tender, flavorful, and restaurant-quality — yet incredibly easy to prepare at home.
Ingredients
For the Chicken
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6 chicken thighs (boneless, skinless)
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2 tbsp olive oil
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3 tbsp butter
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5 cloves garlic, minced
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1 tsp paprika
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1 tsp Italian seasoning
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Salt & black pepper to taste
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½ cup chicken broth
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½ cup heavy cream
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¼ cup grated Parmesan
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1 tbsp chopped parsley
For the Alfredo Linguine
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12 oz (340g) linguine pasta
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3 tbsp butter
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1 cup heavy cream
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1 cup grated Parmesan cheese
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2 cloves garlic, minced
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Salt & pepper to taste
Instructions
1. Cook the Linguine
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Bring a large pot of salted water to a boil.
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Cook linguine until al dente.
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Reserve ½ cup of pasta water, then drain.
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In a large pan, melt butter and sauté garlic for 30 seconds.
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Add heavy cream and bring to a gentle simmer.
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Stir in Parmesan until creamy.
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Add the drained linguine and toss to coat.
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If needed, add pasta water to adjust thickness.
2. Prepare the Chicken
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Season chicken thighs with paprika, Italian seasoning, salt, and pepper.
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Heat olive oil in a skillet over medium-high heat.
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Sear the chicken 5–6 minutes per side until golden brown.
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Add butter and minced garlic, stirring until fragrant.
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Pour in chicken broth and heavy cream.
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Lower the heat and simmer for 8–10 minutes until sauce thickens.
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Add grated Parmesan and mix until melted and silky.
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Sprinkle parsley on top.
3. Assemble & Serve
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Place the creamy Alfredo linguine on a large serving plate.
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Arrange the garlic butter chicken beside it.
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Spoon extra sauce over the chicken for extra richness.
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Garnish with parsley and a little Parmesan.