Cook the pasta Boil linguine in salted water until al dente. Reserve ½ cup pasta water, then drain.
Cook the chicken Season chicken with salt, pepper, Italian seasoning, and paprika. Heat olive oil + 2 tbsp butter in a large skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
Make garlic butter base In the same skillet, melt 4 tbsp butter. Add minced garlic and sauté 30–40 seconds until fragrant (don’t brown).
Create the Alfredo sauce Pour in heavy cream, garlic powder, nutmeg, salt & pepper. Simmer gently for 3–4 minutes. Stir in Parmesan until smooth and creamy.
Combine everything Add linguine to the sauce, tossing to coat. Add a splash of reserved pasta water if needed. Slice chicken and return it to the skillet. Toss gently.
Serve hot Garnish with parsley, extra Parmesan, and red pepper flakes if desired.
💡 Tips
Use fresh Parmesan only (pre-shredded won’t melt smoothly)
Add mushrooms or spinach for extra flavor
Swap linguine for fettuccine for a more classic Alfredo feel
If you want:
🔥 Extra creamy version
🧄 More garlic-forward
🥦 With broccoli
🥓 Chicken & bacon Alfredo
Just tell me and I’ll tailor it exactly how you like it 😋
