Creamy Chicken Alfredo Linguine

Ingredients

Linguine

8 ounces

Boneless, skinless chicken breasts

1 pound, sliced into strips

Olive oil

2 tablespoons

Garlic

3 cloves, minced

Heavy cream

1 cup

Grated Parmesan cheese

1 cup

Salt

to taste

Black pepper

to taste

Chopped fresh parsley

for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and return to the pot.
2. While the pasta cooks, season the sliced chicken with salt and pepper.
3. In a large skillet over medium heat, add the olive oil. Once hot, add the chicken strips in a single layer. Cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
5. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth.
6. Return the cooked chicken to the skillet and stir to coat with the Alfredo sauce. Let it heat through for an additional 2-3 minutes.
7. Add the cooked linguine to the skillet and toss everything together until the pasta is well coated with the creamy sauce.
8. Serve immediately, garnished with chopped fresh parsley for a pop of color.