Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Instructions:

1. Cook the pasta:
   Boil linguine in salted water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. Season and cook the chicken:
   Pat chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
   Heat olive oil and butter in a large skillet over medium heat.
   Cook chicken for 4–5 minutes per side, until golden and cooked through. Remove and keep warm.
3. Make the Alfredo sauce:
   In the same skillet, melt 3 tbsp butter. Add minced garlic and sauté until fragrant (about 30 seconds).
   Pour in heavy cream, stir, and bring to a gentle simmer.
   Stir in Parmesan cheese gradually until the sauce is smooth and creamy.
   Season with salt, pepper, and Italian seasoning.
4. Combine everything:
   Add the cooked linguine to the sauce, tossing to coat well.
   If the sauce is too thick, add a splash of the reserved pasta water.
   Slice chicken and place on top, spooning extra sauce over it.
5. Serve:
   Garnish with chopped parsley, extra Parmesan, and a sprinkle of black pepper.

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💡 Ashley’s Tip:

For an extra indulgent version, stir in a handful of baby spinach or sautéed mushrooms into the Alfredo sauce — it adds color and a lovely depth of flavor. 🍄🌿

Would you like me to make a baked version of this dish next — with melted mozzarella on top? It turns into a golden, bubbly masterpiece! 😋