Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
Ingredients
- 12 oz (340 g) linguine
- 2 boneless, skinless chicken breasts
- Salt & black pepper, to taste
- 1 tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp butter
Alfredo Sauce
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt & pepper, to taste
- Pinch of nutmeg (optional)
Garnish (optional)
- Chopped parsley
- Extra Parmesan
Instructions
- Cook linguine in salted boiling water until al dente. Drain and set aside.
- Season chicken with salt, pepper, and garlic powder.
- Heat olive oil and butter in a skillet over medium heat. Cook chicken until golden and fully cooked. Remove and slice.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Add heavy cream and simmer gently. Stir in Parmesan until smooth and creamy. Season to taste.
- Add linguine to the sauce and toss to coat.
- Top with sliced chicken. Garnish and serve hot.
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