1. Cook the Chicken:
Season the chicken: Pat the chicken dry with paper towels. Season both sides with garlic powder, onion powder, Italian seasoning, salt, and pepper.
Sear the chicken: Heat olive oil and butter over medium-high heat in a large skillet. Add the chicken breasts and cook for 6-7 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside to rest. Slice the chicken thinly against the grain when ready.
2. Prepare the Linguine:
Boil pasta: While the chicken is cooking, cook the linguine according to package instructions. Drain and set aside, reserving about 1 cup of pasta water.
3. Make the Alfredo Sauce:
Melt butter: In the same skillet used for the chicken, add 4 tbsp butter over medium heat. Add minced garlic and sauté for 1-2 minutes, until fragrant.
Add cream & milk: Pour in the heavy cream and whole milk. Stir to combine and bring to a gentle simmer. Allow the mixture to reduce slightly for 3-4 minutes, stirring occasionally.
Add cheeses: Stir in the Parmesan cheese and mozzarella (if using). Continue stirring until the cheese has melted and the sauce is smooth.
Season: Taste the sauce and add salt, pepper, and red pepper flakes if using. Adjust the consistency with reserved pasta water if it feels too thick.
4. Combine Everything:
Add pasta to the sauce: Add the cooked linguine directly into the Alfredo sauce. Toss to coat the pasta evenly in the creamy sauce.
Add the chicken: Slice the cooked chicken and arrange it on top of the pasta or stir it in. Let everything cook together for 1-2 minutes to combine flavors.
5. Serve:
Garnish: Sprinkle with fresh parsley or basil and more Parmesan cheese, if desired.
Enjoy! Serve immediately with a side of garlic bread or a light salad.
For a richer flavor, use all heavy cream instead of mixing it with milk.
You can substitute chicken thighs for a juicier, more flavorful option.
Add spinach, mushrooms, or sun-dried tomatoes to the sauce for extra flavor and texture.
If the sauce gets too thick, thin it with a bit more milk or reserved pasta water.
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