Creamy Garlic Butter Chicken Linguine (Print Version)
Juicy chicken and linguine coated with rich garlic butter Alfredo, finished with Parmesan and mozzarella.
# Ingredients:
→ Poultry
01 -
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
→ Pantry
02 -
2 tablespoons olive oil
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
1 teaspoon Italian seasoning
06 -
12 ounces linguine pasta
07 -
4 tablespoons unsalted butter
08 -
2 tablespoons all-purpose flour
→ Dairy
09 -
2 cups heavy cream or whole milk
10 -
1 cup grated Parmesan cheese
11 -
1 cup shredded mozzarella cheese
→ Flavorings
12 -
4 cloves garlic, minced
13 -
1/4 teaspoon garlic powder (optional)
→ Fresh Herbs
14 -
Fresh parsley, chopped, for garnish
# Steps:
01 -
Season chicken pieces with salt, black pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6 to 8 minutes until golden brown and thoroughly cooked. Remove chicken from skillet and set aside.
02 -
In the same skillet, reduce heat to medium. Melt butter, then add minced garlic. Sauté for 1 minute until aromatic.
03 -
Sprinkle flour into the skillet and whisk constantly for 1 minute to form a roux.
04 -
Gradually pour in heavy cream while whisking, ensuring a smooth mixture. Bring to a gentle simmer and cook for 3 to 4 minutes until the sauce thickens slightly.
05 -
Add grated Parmesan, mozzarella, and optional garlic powder. Stir continuously until all cheese is melted and the sauce achieves a creamy consistency.
06 -
Meanwhile, boil a large pot of salted water. Add linguine and cook according to package directions until al dente. Drain well and set aside.
07 -
Return cooked chicken and linguine to the skillet. Gently toss to coat pasta evenly in the Alfredo sauce.
08 -
Simmer the combined mixture for 2 additional minutes to allow flavors to meld.
09 -
Garnish with chopped fresh parsley and serve immediately.
# Notes:
01 -
For extra richness, use heavy cream throughout; substitute with whole milk for a lighter sauce.
02 -
Reserve some pasta water to adjust sauce consistency if needed.