Ingredients (serves 2–3)
For the chicken:
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2 boneless, skinless chicken breasts (or thighs)
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Salt and pepper to taste
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1 tsp garlic powder (optional)
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2 tbsp olive oil
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2 tbsp butter
For the Alfredo sauce:
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3–4 tbsp butter
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3–4 garlic cloves, minced
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1 cup heavy cream
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1 cup freshly grated Parmesan cheese
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Salt and pepper to taste
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Pinch of nutmeg (optional, enhances flavor)
For the pasta:
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8 oz linguine (or your favorite pasta)
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Salted water for boiling
Optional garnish:
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Chopped parsley
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Extra Parmesan
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Crushed red pepper flakes for heat
Step-by-Step Instructions
1. Cook the pasta:
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Boil linguine in salted water according to package instructions until al dente. Drain and set aside.
2. Cook the chicken:
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Pat chicken dry, season with salt, pepper, and optional garlic powder.
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Heat olive oil and butter in a skillet over medium-high heat.
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Cook chicken 5–7 minutes per side until golden brown and fully cooked. Remove from skillet, let rest, then slice into strips.
3. Make the garlic butter Alfredo sauce:
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In the same skillet, melt butter over medium heat.
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Sauté minced garlic for 30–60 seconds until fragrant.
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Pour in heavy cream, simmer 2–3 minutes.
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Reduce heat and stir in Parmesan cheese until melted and sauce is creamy.
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Season with salt, pepper, and a pinch of nutmeg if desired.
4. Combine pasta and sauce:
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Add cooked linguine to the sauce, tossing to coat thoroughly.
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Add sliced chicken on top.
5. Serve:
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Plate the pasta and chicken, garnish with chopped parsley, extra Parmesan, and optional red pepper flakes.
Tips for Perfection:
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Don’t overcook the chicken; slicing it after resting keeps it juicy.
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Use freshly grated Parmesan for smooth melting and rich flavor.
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Adjust creaminess by adding a splash of pasta water if the sauce is too thick.
If you want, I can make a timed cooking plan so the chicken, pasta, and sauce all come together perfectly hot without extra cleanup. It’s like a restaurant trick for your kitchen.
Do you want me to do that?
