Instructions
Step 1: Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Drain and set aside.
Step 2: While the pasta cooks, season chicken pieces with salt, pepper, and Italian seasoning.
Step 3: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden and cooked through. Remove chicken and set aside.
Step 4: In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
Step 5: Lower the heat and stir in heavy cream, Parmesan, cream cheese, and milk. Stir until smooth and creamy, about 3-4 minutes.
Step 6: Toss the cooked linguine in the Alfredo sauce until evenly coated.
Step 7: Serve the garlic butter chicken over the creamy linguine. Garnish with chopped parsley and extra Parmesan if desired.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream to loosen the sauce if needed.
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