- Cook the pasta:
Bring a large pot of generously salted water to a boil. Cook the linguine until al dente according to the package directions. - Reserve pasta water:
Before draining, reserve about ½ cup of the pasta water. Drain the pasta and set aside. - Season the chicken:
Place the sliced chicken in a bowl and season with salt, pepper, Italian seasoning, and paprika. Toss well to coat. - Cook the chicken:
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 4–6 minutes, turning occasionally, until golden brown and cooked through. - Add garlic:
Add the 4 minced garlic cloves and cook for another 30–60 seconds, stirring constantly. Transfer the chicken to a plate and keep warm. - Start the Alfredo sauce:
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the remaining minced garlic and sauté for about 30 seconds, just until fragrant. - Add the cream:
Pour in the heavy cream and stir. Bring it to a gentle simmer—avoid boiling vigorously. - Add Parmesan:
Gradually stir in the freshly grated Parmesan until melted and the sauce becomes smooth and creamy. - Season:
Add salt, black pepper, and nutmeg if using. If the sauce is too thick, gradually add a little reserved pasta water until you reach your desired consistency. - Combine with pasta:
Add the cooked linguine to the Alfredo sauce and toss gently until every strand is coated. - Add the chicken:
Arrange the garlic butter chicken over the creamy pasta, or toss some of the chicken directly into the linguine. - Garnish and serve:
Sprinkle with fresh chopped parsley and a little extra Parmesan. Serve immediately while hot and creamy.
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