Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
Ingredients
Chicken
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2 large chicken breasts, sliced
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Salt & black pepper
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1 tsp paprika
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1 tsp Italian seasoning
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2 tbsp butter
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1 tbsp olive oil
Pasta
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12 oz linguine
Alfredo Sauce
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4 tbsp butter
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6 cloves garlic, minced
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1½ cups heavy cream
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1 cup freshly grated Parmesan cheese
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½ tsp black pepper
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Salt to taste
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Optional: pinch of nutmeg or red pepper flakes
Garnish (optional)
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Fresh parsley
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Extra Parmesan
Instructions
1. Cook the pasta
Boil linguine in well-salted water until al dente. Reserve ½ cup pasta water, then drain.
2. Cook the chicken
Season chicken with salt, pepper, paprika, and Italian seasoning.
Heat butter and olive oil in a skillet over medium heat. Sauté chicken until golden and cooked through. Remove and set aside.
3. Make the garlic butter Alfredo
In the same pan, melt butter. Add garlic and cook 30 seconds until fragrant.
Pour in cream, bring to a gentle simmer. Stir in Parmesan until smooth and creamy. Season with salt, pepper, and nutmeg if using.
4. Bring it together
Add cooked linguine and chicken back to the pan. Toss to coat.
Add reserved pasta water a little at a time if needed to loosen the sauce.
5. Serve
Garnish with parsley and extra Parmesan. Serve immediately while ultra-creamy.