Ingredients
For the Chicken:
1 pound boneless,
skinless chicken breasts,
cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt and black pepper,
to taste For the Pasta & Alfredo Sauce:
8–10 ounces linguine pasta4 tablespoons unsalted butter3-4 cloves garlic, minced2 cups heavy cream1 cup freshly grated Parmesan cheese1/2 teaspoon garlic powderFresh parsley, chopped (for garnish)
Instructions
Boil the Pasta:
Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
Sear the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Add to the skillet and cook until golden brown and cooked through (about 5–7 minutes). Remove chicken from the pan and set aside.Make the Garlic Butter Base: In the same skillet, reduce heat to medium.
Add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant (be careful not to burn it).Simmer the Sauce: Pour in the heavy cream and add the garlic powder. Let it come to a gentle simmer for 2–3 minutes.Add Cheese: Lower the heat and whisk in the Parmesan cheese until melted and the sauce starts to thicken.Combine: Toss the cooked linguine and the prepared chicken into the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.Serve: Garnish with fresh parsley and extra Parmesan if desired. Serve immediately.
