Ingredients:
For the Chicken:
2 large chicken breasts (sliced in half lengthwise for cutlets) 1 tsp Italian seasoning ½ tsp paprika Salt & pepper, to taste 2 tbsp olive oil 2 tbsp butter
For the Alfredo Sauce:
4 tbsp butter 5 cloves garlic, minced 2 cups heavy cream 1 cup freshly grated Parmesan cheese ½ cup mozzarella cheese (optional, for extra creaminess) Salt & black pepper, to taste ½ tsp nutmeg (optional) Fresh parsley, chopped (for garnish)
For the Pasta:
12 oz linguine pasta, cooked al dente
Instructions:
Cook the pasta Boil linguine according to package directions. Drain and set aside. Cook the chicken Season chicken with Italian seasoning, paprika, salt, and pepper. Heat olive oil and butter in a skillet over medium heat. Cook chicken until golden and cooked through (about 4–5 minutes per side). Remove and set aside. Make the Alfredo sauce In the same skillet, melt butter and sauté garlic until fragrant. Pour in heavy cream, bring to a gentle simmer. Stir in Parmesan (and mozzarella if using) until melted and smooth. Season with salt, pepper, and nutmeg. Combine everything Add cooked linguine into the sauce, tossing to coat. Slice chicken and place on top. Serve Garnish with parsley and extra Parmesan. Serve warm!