Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Instructions

1. Cook the pasta:
   • Boil linguine in salted water until al dente, then drain and set aside.
   • Reserve about ½ cup of pasta water in case you need to thin the sauce later.
2. Cook the chicken:
   • Season chicken cutlets with salt, pepper, paprika, and Italian seasoning.
   • Heat olive oil (or butter) in a large skillet over medium-high heat.
   • Cook chicken for 4–5 minutes per side until golden and cooked through.
   • Remove and set aside on a plate; keep warm.
3. Make the garlic butter Alfredo sauce:
   • In the same skillet, melt butter and sauté minced garlic until fragrant (about 1 minute).
   • Pour in the heavy cream and chicken broth (if using). Bring to a gentle simmer.
   • Stir in grated Parmesan until melted and the sauce thickens (3–4 minutes).
   • Season with salt and pepper to taste.
4. Combine it all:
   • Add the cooked linguine to the sauce and toss to coat evenly.
   • If the sauce feels too thick, add a splash of reserved pasta water.
   • Slice the chicken and place it on top of the pasta.
   • Sprinkle with parsley and a bit more Parmesan.
5. Serve:
   • Serve immediately while hot and creamy.
   • Optional: squeeze a few drops of fresh lemon juice over the top for brightness. 🍋

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💡 Tips

• Add spinach or mushrooms for a delicious twist.
• If you love extra garlic flavor, roast a few cloves beforehand and mash them into the sauce.
• For a lighter version, use half-and-half instead of heavy cream.

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Would you like me to turn this into a baked version next — creamy chicken Alfredo linguine baked under a cheesy golden crust? 😋