🌿 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
Bring a large pot of salted water to a boil.
Cook linguine according to package directions until al dente.
Reserve ½ cup pasta water and drain.
2. Prepare the Chicken
In a bowl, season chicken cutlets with:
salt, pepper, paprika, oregano, garlic powder.
Heat olive oil and butter in a large skillet over medium-high.
Add chicken and cook 4–5 min per side until golden and cooked through.
Remove from skillet and set aside.
3. Make the Mediterranean Alfredo Sauce
In the same skillet, melt 4 tbsp butter.
Add minced garlic and sauté 30 seconds until fragrant.
Stir in heavy cream, milk, lemon zest, lemon juice, oregano, thyme.
Simmer on low for 2–3 minutes.
Add Parmesan cheese and whisk until smooth.
Stir in sun-dried tomatoes and optional red pepper flakes.
Add salt & pepper to taste.
If sauce is too thick → add a splash of pasta water.
4. Combine Everything
Add the cooked linguine to the sauce and toss gently.
Slice the chicken and place it over the pasta (or mix in).
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
