This creamy chicken Alfredo pasta combines tender chicken pieces with perfectly cooked linguine in a rich, homemade Alfredo sauce. Ready in 30 minutes using simple ingredients and one skillet.

Required Tools:

• Large pot for pasta
• Large skillet
• Measuring cups and spoons
• Wooden spoon or silicone spatula

Ingredients: For the Chicken:

• 2 large chicken breasts, cut into 1" cubes
• 2 tablespoons butter
• ½ teaspoon each: dried oregano, dried basil, kosher salt, black pepper
• 16 oz linguine pasta
• ¼ cup fresh parsley
• ¼ cup freshly grated parmesan

For the Alfredo Sauce:

• ¼ stick butter
• 1 tablespoon all-purpose flour
• ¾ cup heavy whipping cream
• 2 teaspoons minced garlic
• 2 teaspoons dried basil
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 cups freshly grated Parmigiano-Reggiano

Instructions:

1. Season cubed chicken with salt, pepper, oregano, and basil.

2. Melt butter in a skillet over medium-high heat. Cook chicken for 8-10 minutes until done. Remove and set aside.

3. In the same pan, melt butter and add flour. Create a roux, stirring constantly.

4. Gradually add cream while stirring. Add seasonings and parmesan cheese.

5. Combine sauce with cooked pasta and chicken. Toss until well combined.

6. Serve hot, garnished with additional parmesan and parsley.

Storage: Keep leftovers in an airtight container for 2-3 days. Reheat in a skillet or microwave.

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