🍗 Creamy Garlic Butter Chicken & Linguine (Mediterranean Style)
⏱ Prep Time: 15 min
⏱ Cook Time: 30 min
🍽 Serves: 4
🧺 Ingredients
Chicken
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2 large boneless, skinless chicken breasts (sliced)
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2 tbsp extra-virgin olive oil
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2 tbsp butter (or olive oil + butter mix)
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4 cloves garlic, minced
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1 tsp dried oregano
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½ tsp paprika
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Salt & black pepper, to taste
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Juice of ½ lemon
Pasta
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12 oz linguine
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Salted water for boiling
Mediterranean Alfredo Sauce
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1 tbsp olive oil
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1 tbsp butter
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4 cloves garlic, finely minced
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1 cup heavy cream (or half-and-half for lighter option)
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½ cup freshly grated Parmesan cheese
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¼ cup Pecorino Romano (optional but authentic)
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½ tsp dried basil
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¼ tsp nutmeg (optional)
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Salt & black pepper, to taste
Add-ins (optional but recommended)
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½ cup sun-dried tomatoes (sliced)
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½ cup baby spinach
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Fresh parsley or basil, chopped
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Extra Parmesan for serving
👩🍳 Instructions
1️⃣ Cook the Linguine
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Bring a large pot of salted water to a boil.
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Cook linguine until al dente.
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Reserve ½ cup pasta water, then drain.
2️⃣ Sear the Chicken
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Season chicken with salt, pepper, paprika, and oregano.
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Heat olive oil and butter in a large skillet over medium-high heat.
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Add chicken and cook 4–5 minutes per side until golden.
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Add garlic and sauté 30 seconds.
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Finish with lemon juice.
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Remove chicken and set aside.
3️⃣ Make the Alfredo Sauce
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In the same skillet, add olive oil and butter.
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Sauté garlic until fragrant.
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Stir in cream and bring to a gentle simmer.
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Add Parmesan, Pecorino, basil, nutmeg, salt & pepper.
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Whisk until smooth and creamy.
4️⃣ Combine
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Add cooked linguine to the sauce.
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Toss gently, adding reserved pasta water if needed.
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Stir in sun-dried tomatoes and spinach until wilted.
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Slice chicken and return it to the pan.
5️⃣ Finish & Serve
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Garnish with fresh herbs and extra Parmesan.
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Drizzle with olive oil for a true Mediterranean touch.
🌿 Mediterranean Tips
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Use olive oil over butter for a lighter feel.
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Add grilled artichokes or olives for extra depth.
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Swap heavy cream for Greek yogurt + milk for a healthier version.
