🍳 Instructions
- Cook the pasta:
- Boil linguine in salted water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- Cook the chicken:
- Season chicken with salt, pepper, garlic powder, and Italian seasoning.
- Heat olive oil or butter in a large skillet over medium-high heat.
- Cook chicken 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
- Make the Alfredo sauce:
- In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant.
- Add heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
- Gradually whisk in Parmesan cheese until smooth. Season with salt, pepper, and red pepper flakes if using.
- Combine pasta and chicken:
- Add cooked linguine to the sauce, tossing to coat.
- Slice the chicken and place on top or mix into the pasta.
- If sauce is too thick, add a little reserved pasta water to reach desired consistency.
- Serve:
- Garnish with chopped parsley and extra Parmesan if desired. Serve immediately.
💡 Tips:
- For extra flavor, sear the chicken in butter and a touch of garlic for a richer taste.
- Add steamed broccoli or sautéed mushrooms for a veggie boost.
- Leftovers can be stored in the fridge for 2–3 days; reheat gently to avoid curdling the sauce.
If you want, I can also give you a one-pan version that saves time and makes cleanup super easy. Do you want me to do that?
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