Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce: Rich, Savory, and Irresistible

Instructions:

Step 1: Cook linguine according to package directions. Drain and set aside.

Step 2: Season the cubed chicken with salt, pepper, garlic powder, and Italian seasoning.

Step 3: In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add chicken and cook until golden brown and fully cooked, about 5–6 minutes. Remove chicken and set aside.

Step 4: In the same skillet, add remaining 2 tablespoons butter and minced garlic. Sauté for 1–2 minutes until fragrant.

Step 5: Pour in the heavy cream and bring to a simmer. Stir in Parmesan and mozzarella cheese, whisking until smooth and creamy.

Step 6: Add cooked linguine to the skillet and toss to coat in the Alfredo sauce.

Step 7: Return the chicken to the skillet or plate it on top of the pasta. Garnish with chopped parsley and serve warm.

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 with a splash of milk or cream to restore creaminess.