⭐ Instructions

1. Cook the pasta

1. Boil salted water and cook linguine until al dente.
2. Drain and set aside. Reserve ½ cup pasta water.

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2. Cook the chicken

1. Heat olive oil + butter in a large skillet over medium-high heat.
2. Season chicken with salt, pepper, paprika, and Italian seasoning.
3. Cook chicken until golden and cooked through (~5–7 minutes).
4. Add minced garlic and sauté 30 seconds until fragrant.
5. Remove chicken and set aside.

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3. Make the Alfredo sauce

1. In the same skillet, melt butter over medium heat.
2. Add garlic and cook 30 seconds.
3. Pour in heavy cream + milk and simmer 3–4 minutes.
4. Stir in Parmesan cheese until smooth and creamy.
5. Season with salt and pepper.
6. Add a splash of reserved pasta water if sauce is too thick.

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4. Combine

1. Toss cooked linguine into the Alfredo sauce.
2. Add the chicken back in and mix until coated.
3. Garnish with fresh parsley and extra Parmesan.

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5. Serve

• Serve hot, with garlic bread or a green salad on the side.
• Optional: sprinkle crushed red pepper flakes for a slight kick.

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⭐ Tips

• For extra flavor, add ½ tsp lemon zest to the Alfredo sauce.
• Don’t overcook the pasta; it will finish cooking slightly in the sauce.
• Use freshly grated Parmesan — it melts better and gives a creamier sauce.

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If you want, I can also make:
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🎥 A Darija video script
📝 A blog-ready recipe card

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