🧀 Ingredients
For the Chicken:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
Salt and black pepper, to taste
1 teaspoon Italian seasoning
3 tablespoons unsalted butter
4 cloves garlic, minced
For the Pasta:
12 ounces linguine
1 tablespoon salt (for boiling water)
For the Alfredo Sauce:
3 tablespoons unsalted butter
2 cups heavy cream
1 cup freshly grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional but traditional)
1/4 cup chopped fresh parsley (for garnish)
🍝 Instructions
Step 1: Cook the Linguine
Bring a large pot of salted water to a boil.
Add linguine and cook according to package instructions until al dente.
Reserve ½ cup pasta water, then drain and set aside.
Step 2: Prepare the Garlic Butter Chicken
Season chicken pieces with salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat.
Cook chicken until golden brown and fully cooked (about 6–8 minutes).
Add butter and minced garlic. Sauté 1–2 minutes until fragrant.
Remove chicken from skillet and set aside.
Step 3: Make the Alfredo Sauce
In the same skillet, melt butter over medium heat.
Pour in heavy cream and simmer gently for 4–5 minutes.
Stir in Parmesan cheese until melted and smooth.
Add garlic powder, pepper, and nutmeg.
Simmer until sauce thickens slightly.
Step 4: Combine Everything
Return chicken to the skillet.
Add cooked linguine and toss gently to coat in sauce.
If needed, add reserved pasta water to loosen sauce.
Simmer 2–3 minutes to allow flavors to blend.
Step 5: Garnish & Serve
Sprinkle with fresh parsley and extra Parmesan. Serve hot and creamy!
