Ingredients
For the Chicken:
2 large chicken breasts, sliced in half lengthwise (to make cutlets)
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning
2 tbsp olive oil
2 tbsp unsalted butter
For the Alfredo Sauce:
4 tbsp unsalted butter
5 garlic cloves, minced
2 cups heavy cream
1 cup freshly grated Parmesan cheese
½ tsp salt (to taste)
¼ tsp black pepper
¼ tsp nutmeg (optional, for depth of flavor)
½ cup pasta cooking water (reserved)
For the Pasta:
12 oz (340 g) linguine pasta
Fresh parsley, chopped (for garnish)
Extra Parmesan, for serving
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente.
Reserve ½ cup of the pasta cooking water, then drain and set aside.
Prepare the Chicken
Season chicken cutlets with salt, pepper, and Italian seasoning.
In a large skillet over medium-high heat, add olive oil and butter.
Sear chicken on each side for 4–5 minutes, until golden brown and cooked through (internal temperature 165°F / 74°C).
Remove from skillet and keep warm.
Make the Alfredo Sauce
In the same skillet, melt 4 tbsp butter. Add garlic and sauté until fragrant (about 1 minute).
Pour in the heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese until melted and smooth.
Season with salt, pepper, and nutmeg (if using).
Add reserved pasta water a little at a time to loosen the sauce if needed.
Combine
Add the cooked linguine into the skillet with the Alfredo sauce. Toss to coat evenly.
Slice the chicken into strips and arrange over the pasta.
Serve
Garnish with chopped parsley and extra Parmesan cheese.
Serve immediately while creamy and hot.