Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

 Creamy Garlic Butter Chicken & Linguine in Alfredo Sauc

 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
• 1/2 teaspoon paprika (optional, for color)
• 4 tablespoons unsalted butter
• 4–5 cloves garlic, minced
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup freshly grated Parmesan cheese
• 8 oz linguine pasta
• 1/2 teaspoon garlic powder (optional)
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

 Instructions

1. Cook the Pasta
   Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. Season & Cook the Chicken
   Season the chicken pieces with salt, black pepper, Italian seasoning, and paprika.
   Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden and fully cooked. Remove from the skillet and set aside.
3. Make the Garlic Butter Sauce
   In the same skillet, melt the butter over medium heat.
   Add the minced garlic and sauté for about 30 seconds until fragrant (do not burn).
4. Prepare the Alfredo Sauce
   Pour in the heavy cream and milk, stirring well.
   Add garlic powder and red pepper flakes if using.
   Simmer gently for 3–4 minutes until slightly thickened.
5. Add Cheese
   Stir in the Parmesan cheese gradually until melted and the sauce becomes smooth and creamy.
6. Combine Everything
   Add the cooked chicken back into the skillet.
   Add the cooked linguine and toss until everything is well coated in the Alfredo sauce.
7. Final Touch
   Taste and adjust seasoning with salt and pepper.
   Garnish with fresh chopped parsley.

Serving Suggestion

Serve hot with garlic bread or a fresh green salad. Perfect for a cozy dinner or special occasion