Creamy Garlic Butter Chicken & Linguine Alfredo!

🧄 Creamy Garlic Butter Chicken & Linguine Alfredo

🛒 Ingredients

For the chicken:

• 2 chicken breasts (boneless, sliced or pounded thin)

• Salt & black pepper (to taste)

• 1 tsp paprika

• 1 tsp Italian seasoning

• 2 tbsp butter

• 1 tbsp olive oil

• 4–5 garlic cloves (minced)

For the pasta & sauce:

• 250g linguine

• 2 tbsp butter

• 1 cup heavy cream

• 1 cup grated Parmesan cheese

• 3–4 garlic cloves (minced)

• Salt & pepper (to taste)

• ½ tsp chili flakes (optional)

• Fresh parsley (for garnish)

🍳 Instructions

1. Cook the pasta

• Boil linguine in salted water until al dente.

• Reserve ½ cup pasta water, then drain and set aside.

2. Cook the chicken

• Season chicken with salt, pepper, paprika, and Italian seasoning.

• Heat butter + olive oil in a pan over medium heat.

• Add chicken and cook 4–5 minutes per side until golden and cooked through.

• Add minced garlic in the last minute for flavor.

• Remove chicken and set aside.

3. Make the Alfredo sauce

• In the same pan, melt butter.

• Add garlic and sauté until fragrant (about 30 seconds).

• Pour in heavy cream and simmer gently.

• Stir in Parmesan cheese until melted and smooth.

• Season with salt, pepper, and chili flakes.

4. Combine everything

• Add cooked linguine into the sauce.

• Toss well; add reserved pasta water if needed for consistency.

• Slice chicken and place on top (or mix in).

5. Serve

• Garnish with parsley and extra Parmesan.

• Serve hot!

💡 Tips

• Use freshly grated Parmesan for best texture (pre-grated can be grainy).

• Don’t boil the sauce after adding cheese—keep it on low heat.

• Add mushrooms or spinach for extra flavor.