Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Ingredients

• 12 oz (340 g) linguine
• 2 chicken breasts, sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup (240 ml) heavy cream
• ½ cup (50 g) grated Parmesan
• ½ cup (120 ml) chicken broth
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp Italian seasoning
• Fresh parsley (optional)

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Instructions

1. Cook linguine in salted water until al dente. Drain and set aside.
2. Heat olive oil and 1 tbsp butter in a pan. Add chicken, season with salt and pepper, cook until golden. Remove and set aside.
3. In same pan, add remaining butter and garlic. Sauté briefly.
4. Pour in chicken broth and cream. Simmer 3–4 minutes.
5. Stir in Parmesan and Italian seasoning until sauce thickens.
6. Return chicken to pan, add cooked linguine, toss to coat.
7. Garnish with parsley and serve hot.