Creamy Garlic Butter Chicken

Creamy Garlic Butter Chicken & Linguine in Alfredo SauceIngredients:1 pound boneless, skinless chicken breasts, cut into bite-sized pieces2 tablespoons olive oilSalt and black pepper, to taste1 teaspoon Italian seasoning2 tablespoons butter4 cloves garlic, minced1 cup heavy cream1 cup grated Parmesan cheese1 tablespoon chopped parsley (for garnish)8 oz linguine pasta1 cup chicken broth1/2 cup grated mozzarella (optional for topping)Instructions:Prepare the pasta:Cook the linguine according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.Cook the chicken:Heat olive oil in a large skillet over medium-high heat.Season the chicken pieces with salt, pepper, and Italian seasoning.Add the chicken to the skillet and cook until golden brown and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.Make the Alfredo sauce:In the same skillet, melt butter over medium heat. Add minced garlic and cook for about 1 minute, until fragrant.Slowly add the heavy cream and chicken broth, stirring to combine. Let it simmer for about 3-4 minutes.Stir in the Parmesan cheese and cook until the sauce thickens, about 2-3 minutes.Combine chicken and pasta:Add the cooked chicken back into the skillet and stir to coat with the sauce.Add the cooked linguine pasta and toss everything together. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.Finish and serve:Garnish with chopped parsley and mozzarella (if using).Serve hot and enjoy your creamy garlic butter chicken and linguine in Alfredo sauce!