Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:

• 1 pound (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 teaspoon Italian seasoning
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ¾ cup freshly grated Parmesan cheese
• 8 ounces (225 g) linguine pasta
• 2 tablespoons chopped parsley (for garnish)

Instructions:

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water.
2. Cook the Chicken:
   In a large skillet, heat olive oil over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning.
   Cook until golden brown and fully cooked, about 5–7 minutes. Remove from the skillet and set aside.
3. Make the Garlic Butter Sauce:
   In the same skillet, add butter and minced garlic. Sauté for 30–60 seconds until fragrant—don’t let the garlic burn.
4. Prepare the Alfredo Sauce:
   Pour in the heavy cream and chicken broth. Bring to a gentle simmer, then reduce heat to low. Stir in the Parmesan cheese until melted and smooth.
5. Combine Everything:
   Add the cooked chicken back into the pan, followed by the drained linguine. Toss until the pasta is well coated in the creamy sauce.
   If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
6. Serve:
   Garnish with chopped parsley and an extra sprinkle of Parmesan cheese. Serve warm and enjoy this rich, comforting meal!