Enhanced Black Pepper Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce 🍝🧄

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Ingredients (Serves 4, with black pepper emphasis):

• For the Chicken:
• 2 large chicken breasts, sliced into thin cutlets
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• 1 teaspoon freshly ground black pepper (or more to taste)
• ½ teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon butter
• For the Alfredo Sauce:
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1½ cups heavy cream
• 1 cup grated Parmesan cheese
• ½–1 teaspoon freshly ground black pepper (adjust for boldness)
• Salt, to taste
• Optional: pinch of nutmeg or ¼ teaspoon red pepper flakes for a subtle kick
• For the Pasta:
• 12 oz linguine
• Salted water, for boiling
• 1 tablespoon olive oil (optional, for tossing pasta)
• Garnish:
• Extra Parmesan, chopped parsley, and a generous grind of black pepper

Instructions:

1. Cook the Linguine:

• Boil linguine in salted water until al dente (per package instructions, ~8–10 minutes). Drain, toss with a little olive oil to prevent sticking, and set aside.

1. Season & Cook the Chicken:

• Pat chicken dry. Season both sides with salt, 1 teaspoon black pepper, paprika, and Italian seasoning.
• Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through (internal temp 165°F/74°C). Remove, rest, and slice into strips.

1. Make the Black Pepper Alfredo Sauce:

• In the same skillet (keep the flavorful bits!), lower heat to medium. Melt 4 tablespoons butter and sauté garlic for 30–60 seconds until fragrant (avoid browning).
• Pour in heavy cream and simmer gently for 3–4 minutes until slightly thickened.
• Whisk in Parmesan until smooth. Season with salt, ½–1 teaspoon freshly ground black pepper (or more for a peppery bite), and optional nutmeg or red pepper flakes.

1. Combine & Serve:

• Add linguine to the sauce, tossing to coat evenly.
• Place sliced chicken on top or mix into the pasta.
• Garnish with extra Parmesan, parsley, and a bold grind of black pepper for that signature kick.

Black Pepper Tips:

• Freshly Ground: Use a pepper mill for the freshest, most aromatic black pepper flavor.
• Toasted Pepper: Lightly toast whole black peppercorns in a dry skillet for 1–2 minutes before grinding to enhance their warmth and depth.
• Balance: The creamy Alfredo softens the pepper’s bite, so don’t be shy with the grinder to make it stand out.

Variations:

• Veggie Boost: Add sautéed mushrooms (tying in your previous recipe) or spinach for earthiness.
• Spicy Twist: Combine black pepper with a pinch of cayenne or extra red pepper flakes for heat.
• Lighter Option: Swap heavy cream for half-and-half, simmering longer to thicken, and double the black pepper to maintain flavor intensity.

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