Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon chopped parsley (for garnish)
- 8 oz linguine pasta
- 1 cup chicken broth
- 1/2 cup grated mozzarella (optional for topping)
Instructions:
- Prepare the pasta:
- Cook the linguine according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- Cook the chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken pieces with salt, pepper, and Italian seasoning.
- Add the chicken to the skillet and cook until golden brown and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Make the Alfredo sauce:
- In the same skillet, melt butter over medium heat. Add minced garlic and cook for about 1 minute, until fragrant.
- Slowly add the heavy cream and chicken broth, stirring to combine. Let it simmer for about 3-4 minutes.
- Stir in the Parmesan cheese and cook until the sauce thickens, about 2-3 minutes.
- Combine chicken and pasta:
- Add the cooked chicken back into the skillet and stir to coat with the sauce.
- Add the cooked linguine pasta and toss everything together. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
- Finish and serve:
- Garnish with chopped parsley and mozzarella (if using).
- Serve hot and enjoy your creamy garlic butter chicken and linguine in Alfredo sauce!
