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.
Tips & Variations
Add sautéed mushrooms or spinach for extra flavor and nutrition.
For a spicy kick, sprinkle in a pinch of red pepper flakes.
You can use fettuccine or spaghetti if linguine isn’t available.
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