Instructions
- Cook the pasta:
- Bring salted water to a boil and cook linguine until al dente.
- Drain, reserving about 1/2 cup of pasta water. Set aside.
- Prepare the chicken:
- Season chicken with salt, pepper, and paprika.
- Lightly coat with flour on both sides.
- Heat olive oil and butter in a large skillet over medium heat.
- Cook chicken until golden brown on both sides (about 4–5 minutes per side).
- Remove and set aside on a plate.
- Make the creamy garlic butter sauce:
- In the same skillet, melt 4 tbsp butter.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream, Parmesan cheese, and Italian seasoning.
- Stir gently until smooth and creamy.
- Season with salt and pepper.
- Add a splash of pasta water if the sauce is too thick.
- Combine everything:
- Add the cooked linguine to the sauce and toss to coat well.
- Nestle the chicken back into the pan, spooning some sauce over the top.
- Let it simmer for 2–3 minutes so the flavors blend beautifully.
- Serve:
- Garnish with chopped parsley and extra Parmesan cheese.
- Serve immediately with garlic bread and a fresh salad. 🥖🥗
💡 Ashley’s Tip:
Add a handful of sautéed spinach or mushrooms to the sauce for a delicious twist — it makes the dish even more luxurious and hearty!
Would you like me to write a baked version of this dish next (like a creamy garlic chicken Alfredo bake)?
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