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
12 ounces linguine pasta
4 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups heavy cream (or whole milk for lighter version)
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 teaspoon garlic powder (optional for extra garlic flavor)
Fresh parsley, chopped (for garnish)
Directions:
1. Season the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes until golden and cooked through. Remove from skillet and set aside.
2. In the same skillet, reduce heat to medium. Melt the butter and stir in the minced garlic. Cook for 1 minute until fragrant.
3. Sprinkle in the flour and whisk continuously for 1 minute to create a roux.
4. Slowly pour in the heavy cream while whisking. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened.
5. Stir in the Parmesan, mozzarella, and garlic powder (if using). Continue stirring until the cheese melts and the sauce is creamy and smooth.
6. Meanwhile, bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside.
7. Add the cooked chicken and linguine into the sauce. Gently toss to coat the pasta evenly with the Alfredo.
8. Let everything simmer together for 2 more minutes to bring the flavors together.
9. Garnish with chopped parsley and serve hot.
Cooking Time:30 minutes
Servings:6
Calories:Approximately 780 per serving
