Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
🥣 Instructions
1. Cook the Pasta
Cook linguine in salted boiling water until al dente.
Reserve 1/2 cup pasta water and drain.
2. Cook the Chicken
Season sliced chicken with salt, pepper, garlic powder, and Italian seasoning.
Heat olive oil and butter in a skillet over medium-high heat.
Cook chicken until golden and cooked through (6–8 minutes).
Remove and set aside.
3. Make the Alfredo Sauce
In the same pan, melt butter.
Add garlic and sauté for 1 minute.
Pour in heavy cream and simmer on low for 3–4 minutes.
Add Parmesan (and mozzarella if using), stir until melted.
Add salt, pepper, and nutmeg.
If too thick: add a splash of pasta water. If too thin: simmer 1–2 minutes.
4. Combine Everything
Add cooked pasta and chicken into the sauce.
Toss until well coated.
Add more pasta water if needed for a silky finish.
🍽️ Serve
Top with parsley and lots of Parmesan.
Serve hot with garlic bread and salad.
💡 Pro Tips
Use freshly grated Parmesan—it melts better.
Don’t boil the cream; keep it gentle to avoid separation.
Add pasta water gradually for perfect creaminess.
🍗 Variations
Add spinach or broccoli
Use shrimp instead of chicken
Add chili flakes for a spicy kick
🧊 Storage
Refrigerate for up to 3 days.
Reheat gently with a splash of milk or cream.
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