🧑🍳 Instructions:
1. Cook the Pasta:
- Boil linguine in salted water according to package directions until al dente.
- Reserve 1 cup of pasta water, then drain and set aside.
2. Cook the Chicken:
- Season chicken with paprika, Italian seasoning, salt, and pepper.
- Heat olive oil and butter in a skillet over medium heat.
- Cook chicken 4–5 minutes per side until golden and cooked through (internal temp 165°F / 74°C).
- Transfer to a plate, tent with foil, and keep warm.
3. Make the Alfredo Sauce:
- In the same skillet, melt 4 tbsp butter.
- Add garlic and sauté until fragrant (30 seconds).
- Pour in cream, season with salt, pepper, and nutmeg, and bring to a gentle simmer.
- Stir in Parmesan until melted and sauce thickens (about 3–4 minutes).
- If sauce is too thick, add a splash of reserved pasta water.
4. Combine:
- Slice chicken into strips.
- Add drained linguine to the skillet with the Alfredo sauce and toss to coat.
- Nestle chicken slices on top, spooning sauce over them.
5. Serve:
- Garnish with extra Parmesan, fresh parsley, and cracked black pepper.
- Serve hot with garlic bread or a crisp green salad.
This is rich, creamy, and indulgent — the kind of dish that makes everyone go back for seconds. 🧄🧈🍗🍝
Would you like me to give you a one-pot version (where you cook the linguine directly in the creamy sauce so it absorbs even more flavor)?
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