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Step-by-Step Instructions

1. Prepare and Season the Chicken

Pat chicken dry to ensure proper browning. Generously season both sides with Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper.

This step builds the foundation of flavor and ensures the chicken develops a beautifully seasoned crust when cooked.

2. Sear the Chicken in Garlic Butter

Heat olive oil and butter in a large skillet over medium-high heat. Once the butter melts and begins to foam, add the minced garlic and sauté until fragrant—about 45 seconds. Add seasoned chicken breasts to the skillet.

Cook for 6–7 minutes on each side until golden brown and fully cooked through. Baste occasionally with garlic butter from the pan to enhance moisture and flavor.

Remove chicken from skillet and tent with foil.

3. Start the Alfredo Sauce Base

In the same skillet, add more butter if needed. Add minced garlic and sauté gently until slightly golden. Pour in heavy cream, whisking continuously to incorporate flavors. Simmer over medium heat until the cream thickens slightly.

4. Add the Cheeses

Reduce heat to low and whisk in the freshly grated Parmesan and Romano cheese. Stir until fully melted and incorporated. Add pepper, salt, and nutmeg to intensify the signature Alfredo warmth and depth.

Allow sauce to simmer gently until silky and smooth. If it becomes too thick, add 2–3 tablespoons of pasta water to adjust consistency.

5. Cook the Linguine to Perfect Al Dente Texture

Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente.

Before draining, reserve ½ cup of pasta water. Drain pasta and toss lightly with olive oil to prevent sticking.

6. Combine Linguine with Alfredo Sauce

Add cooked linguine into the skillet with Alfredo sauce. Toss thoroughly, ensuring each strand is coated with creamy richness. Add reserved pasta water a little at a time if needed for smoothness.

7. Slice the Chicken and Plate the Dish

Slice chicken breasts into strips or serve whole. Arrange on top of Alfredo-coated linguine. Spoon extra garlic butter pan drippings over the chicken for intensified flavor.

Garnish with fresh parsley, additional Parmesan, or a light touch of lemon zest for brightness.