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 tablespoon butter
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup chicken broth
8 oz linguine, cooked
½ teaspoon paprika
Fresh parsley (for garnish)
Instructions:
Season the chicken with salt, pepper, Italian seasoning, and paprika.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through. Transfer to a plate.
In the same skillet, add butter and garlic, sauté for 1 minute until fragrant.
Pour in chicken broth and heavy cream. Stir and let simmer for 2–3 minutes.
Add Parmesan cheese and stir until the sauce becomes creamy and smooth.
Return the chicken to the skillet and mix well.
Add cooked linguine and toss to coat everything in the creamy garlic butter Alfredo sauce.
Garnish with fresh parsley and serve warm.
Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
