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🍝 Creamy Garlic Butter Chicken & Linguine Alfredo —

Ingredients

Chicken

• 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
• 2 tbsp olive oil
• Salt & black pepper, to taste
• 1 tsp Italian seasoning

Alfredo Sauce

• 3 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup whole milk (or more cream)
• 1 cup grated Parmesan cheese
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp garlic powder (optional for extra flavor)

Pasta

• 8 oz linguine (about half a box)
• Salted water for boiling

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👩‍🍳 Instructions

1. Cook the Linguine

1. Bring a large pot of salted water to a boil.
2. Add linguine and cook according to package directions until al dente.
3. Reserve ½ cup pasta water, then drain and set aside.

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2. Cook the Chicken

1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken pieces, season with salt, pepper, and Italian seasoning.
3. Cook 6–8 minutes, stirring, until golden and fully cooked.
4. Remove chicken from the skillet and set aside.

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3. Make the Alfredo Sauce

1. In the same skillet, lower heat to medium.
2. Add butter and let it melt.
3. Add garlic and sauté 30–45 seconds until fragrant.
4. Pour in heavy cream and milk; stir well.
5. Bring to a gentle simmer (don’t boil).
6. Stir in Parmesan cheese a little at a time until melted.
7. Add salt, pepper, and garlic powder if using.
8. Cook 2–3 minutes until thick and silky.
   • If sauce is too thick, add a splash of pasta water.
   • If too thin, simmer 2 more minutes.

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4. Combine Everything

1. Add the cooked chicken back into the skillet.
2. Add the linguine and toss to coat in the creamy sauce.
3. Simmer 1–2 minutes so the flavors blend.
4. Adjust seasoning (salt, pepper, Parmesan).

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5. Serve

Serve warm topped with:

• extra grated Parmesan
• chopped parsley
• red pepper flakes (optional)

Creamy, buttery, garlicky perfection! 😍🍝

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⭐ Optional Add-Ins

• Mushrooms
• Spinach
• Broccoli
• Sun-dried tomatoes
• Cajun seasoning for a spicy version

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