1. Bring a large pot of salted water to a boil. Cook linguine until al dente, according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.

2. In a large skillet over medium-high heat, add olive oil and 1 tbsp butter. Add chicken pieces, season with salt, pepper, and Italian seasoning, and sear for 6–8 minutes until golden and cooked through. Remove and set aside.

3. In the same skillet, melt remaining butter. Add minced garlic and sauté until fragrant (about 1 minute).

4. Pour in heavy cream and let simmer gently for 2–3 minutes, stirring occasionally.

5. Gradually whisk in Parmesan cheese until fully melted and sauce thickens. Add reserved pasta water a little at a time to loosen sauce as needed.

6. Toss cooked linguine into the Alfredo sauce. Add the seared chicken back in and stir to combine.

7. Garnish with parsley and extra Parmesan. Serve hot and enjoy!