Ingredients (Serves 4)
- 1 pound (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning
- 12 oz (340 g) linguine or pasta of your choice
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1½ cups (360 ml) heavy cream
- 1 cup (100 g) grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta:
- Boil linguine in salted water according to package instructions until al dente.
- Drain and set aside, reserving ½ cup of pasta water.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt, pepper, and Italian seasoning.
- Cook for 5–6 minutes until golden and cooked through. Remove chicken and set aside.
- Make the Sauce:
- In the same skillet, melt butter over medium heat.
- Add minced garlic and sauté 30 seconds until fragrant.
- Pour in heavy cream, bring to a gentle simmer.
- Stir in Parmesan cheese until smooth and creamy.
- If the sauce is too thick, add a little reserved pasta water to loosen it.
- Combine Everything:
- Add cooked chicken and pasta to the sauce.
- Toss gently until everything is coated in creamy Alfredo sauce.
- Serve:
- Garnish with fresh parsley and extra Parmesan if desired.
- Serve immediately while warm and creamy.
💡 Tips:
- Add a pinch of crushed red pepper for a little heat.
- Broccoli or spinach can be tossed in at the end for extra veggies.
- Use freshly grated Parmesan for the creamiest, most flavorful sauce.
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