Description
A rich and creamy pasta dish featuring tender chicken breast coated in a decadent garlic butter sauce, tossed with linguine and smothered in a classic Alfredo sauce.
Ingredients
Scale
- 1 lb linguine
- 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook linguine according to package directions. Drain, reserving about 1 cup of pasta water.
- While pasta cooks, heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Add chicken pieces and season with salt and pepper. Cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add remaining 2 tablespoons of butter to the skillet. Add minced garlic and cook until fragrant, about 1 minute.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and the sauce is smooth.
- Return chicken to the skillet. Add cooked linguine and toss to coat.
- If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Stir in fresh parsley. Season with additional salt and pepper if needed.
- Serve immediately.
Notes
- For extra flavor, you can marinate the chicken in a little garlic powder and Italian seasoning before cooking.
- Feel free to add your favorite vegetables like broccoli florets or spinach to the dish.
- Adjust the amount of garlic to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: chicken, pasta, linguine, alfredo, garlic butter, creamy, Italian