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Linguine in Creamy Garlic Parmesan Sauce Recipe

Linguine in Creamy Garlic Parmesan Sauce Recipe
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★★★★★

4.9 from 17 reviews

This Garlic Parmesan Chicken with Linguine in Creamy Garlic Parmesan Sauce is a rich and indulgent Italian-inspired dish that features tender chicken breast chunks coated in a flavorful garlic butter and parmesan crust, served atop perfectly cooked linguine tossed in a luscious, cheesy garlic cream sauce. It’s a comforting meal perfect for weeknight dinners or special occasions.

Ingredients

Scale

For the Chicken

  • 1.5 lb chicken breast, cut into thick chunks
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter, divided
  • 6 garlic cloves, minced, divided
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 tbsp Parmesan cheese, freshly grated
  • 2 tbsp fresh parsley, finely chopped

For the Linguine and Sauce

  • 12 oz linguine
  • 4 tbsp unsalted butter
  • 1½ cups heavy cream
  • 4 oz cream cheese, cubed
  • 1 cup Parmesan cheese, freshly grated
  • 1 cup mozzarella cheese, shredded
  • ½ cup provolone cheese, shredded
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • ½ tsp cracked black pepper
  • Salt, to taste
  • Extra Parmesan cheese and fresh parsley for garnish

Instructions

  1. Cook the Linguine: Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
  2. Season the Chicken: Pat the chicken pieces dry with paper towels and place them in a bowl. Season with smoked paprika, onion powder, Italian seasoning, salt, and cracked black pepper. Toss to coat evenly.
  3. Cook the Chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook for about 4 to 5 minutes without moving them until a deep golden crust forms. Turn the chicken and cook until fully done, about another 4-5 minutes.
  4. Add Garlic Butter and Parmesan: Add the remaining butter and minced garlic to the skillet. Spoon the garlic butter over the chicken for about 1 minute. Sprinkle the Parmesan cheese over the chicken so it melts slightly onto the surface, then transfer the chicken to a plate.
  5. Prepare the Sauce Base: Reduce the heat to medium. In the same skillet add the butter and garlic, cooking for about 1 minute until fragrant.
  6. Simmer the Cream: Pour in the heavy cream and stir in the onion powder, Italian seasoning, and cracked black pepper. Allow the sauce to simmer gently for about 5 minutes until it thickens slightly.
  7. Add Cream Cheese: Add the cream cheese and stir until it melts completely into the sauce, creating a smooth texture.
  8. Add the Cheeses: Gradually add the provolone, mozzarella, and Parmesan cheese while stirring continuously until the sauce becomes thick and creamy. Add a splash of reserved pasta water if needed to loosen the sauce to desired consistency.
  9. Toss Linguine in Sauce: Add the cooked linguine to the skillet and toss until the pasta is fully coated in the creamy garlic Parmesan sauce.
  10. Plate and Serve: Serve the linguine on plates and arrange the chicken alongside or on top. Spoon any remaining garlic butter from the skillet over the chicken and garnish with extra Parmesan cheese and fresh parsley.

Notes

  • For best results, use freshly grated cheeses rather than pre-shredded for a smoother sauce.
  • If the sauce becomes too thick, add reserved pasta water a little at a time to loosen it.
  • You can substitute chicken thighs for a juicier flavor but adjust cooking times accordingly.
  • Make sure to cook the chicken fully to an internal temperature of 165°F (74°C).
  • This recipe is rich; serving with a light salad or steamed vegetables balances the meal well.

Nutrition

Keywords: Garlic Parmesan Chicken, Creamy Garlic Sauce, Linguine Pasta, Italian Dinner, Chicken Pasta Recipe, Cream Cheese Sauce

Find it online: https://maicook.com/linguine-in-creamy-garlic-parmesan-sauce-recipe/