🍗 Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Instructions:

1. Cook the Pasta
   • Boil linguine in salted water according to package directions until al dente.
   • Drain and set aside, reserving ½ cup of pasta water.
2. Cook the Chicken
   • Season both sides of the chicken with salt, pepper, and Italian seasoning.
   • Heat olive oil and butter in a skillet over medium heat.
   • Add chicken and cook 5–6 minutes per side until golden and cooked through.
   • Remove from the pan and slice.
3. Make the Alfredo Sauce
   • In the same pan, melt 3 tbsp butter.
   • Add garlic and sauté for about 30 seconds, until fragrant.
   • Pour in heavy cream and bring to a gentle simmer.
   • Stir in Parmesan (and mozzarella, if using) until melted and smooth.
   • Season with salt and pepper.
   • If the sauce is too thick, add a splash of reserved pasta water.
4. Combine Everything
   • Add cooked linguine to the sauce and toss to coat evenly.
   • Add sliced chicken on top and spoon more sauce over it.
5. Serve & Garnish
   • Sprinkle with fresh parsley and extra Parmesan.
   • Serve hot with garlic bread or a simple green salad.

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💡 Tips:

• Add spinach or sun-dried tomatoes for extra flavor.
• Swap linguine for fettuccine or penne if you prefer.
• For a lighter version, use half-and-half instead of heavy cream.

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