🌿 Creamy Garlic Butter Chicken & Linguine in Mediterranean Alfredo Sauce

⭐ Serves: 4

⭐ Prep Time: 15 min

⭐ Cook Time: 25 min

---

📝 Ingredients

For the Chicken

• 2 large chicken breasts, sliced into thin cutlets

• 1 ½ tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• 1 tsp dried oregano

• ½ tsp garlic powder

• 1–2 tbsp olive oil

• 2 tbsp butter

For the Mediterranean Alfredo Sauce

• 4 tbsp butter

• 6 garlic cloves, minced

• 1 cup heavy cream

• 1 cup whole milk (or half-and-half)

• ¾ cup freshly grated Parmesan

• ⅓ cup sun-dried tomatoes (in oil), sliced

• Zest of 1 lemon

• Juice of ½ lemon

• ½ tsp oregano

• ½ tsp thyme

• Salt & pepper to taste

• Optional: pinch of red pepper flakes

• Optional: ¼ cup chopped fresh parsley or basil

For the Pasta

• 300 g (10–12 oz) linguine

• Salt for boiling water

---

🍳 Instructions

1. Cook the Linguine

1. Bring a large pot of salted water to a boil.

2. Cook linguine according to package directions until al dente.

3. Reserve ½ cup pasta water and drain.

---

2. Prepare the Chicken

1. In a bowl, season chicken cutlets with:
   salt, pepper, paprika, oregano, garlic powder.

2. Heat olive oil and butter in a large skillet over medium-high.

3. Add chicken and cook 4–5 min per side until golden and cooked through.

4. Remove from skillet and set aside.

---

3. Make the Mediterranean Alfredo Sauce

1. In the same skillet, melt 4 tbsp butter.

2. Add minced garlic and sauté 30 seconds until fragrant.

3. Stir in heavy cream, milk, lemon zest, lemon juice, oregano, thyme.

4. Simmer on low for 2–3 minutes.

5. Add Parmesan cheese and whisk until smooth.

6. Stir in sun-dried tomatoes and optional red pepper flakes.

7. Add salt & pepper to taste.

8. If sauce is too thick → add a splash of pasta water.

---

4. Combine Everything

1. Add the cooked linguine to the sauce and toss gently.

2. Slice the chicken and place it over the pasta (or mix in).

3. Sprinkle fresh parsley or basil before serving.

---

🍽️ Serving Suggestions (Mediterranean Style)

• Add olives (Kalamata or green) on top

• Add a handful of fresh spinach to the sauce

• Serve with a crisp Greek salad

• Drizzle extra-virgin olive oil before serving