Description
Creamy Chicken on Linguine is a rich and comforting pasta dish featuring tender chicken breast cooked in a garlic butter sauce, served over linguine with a luscious creamy Parmesan sauce accented by fresh green onions and parsley.
Ingredients
Scale
Chicken and Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 6 skinless, boneless chicken breast halves
- 1 onion, chopped
- ½ cup water
- 1 cube chicken bouillon, crumbled
- 1 ¼ cups heavy cream
- 1 cup grated Parmesan cheese
- ¾ cup milk
- 4 green onions, sliced diagonally into 1/2 inch pieces
- 2 tablespoons chopped parsley, for garnish
Pasta
- 1 (16 ounce) package linguine pasta
Instructions
- Cook the Chicken: Heat butter, olive oil, and minced garlic in a large sauté pan over medium heat. Cook the chicken breasts until no longer pink in the center and juices run clear, approximately 8-10 minutes per side. Use an instant-read thermometer to ensure chicken reaches 165°F (74°C). Remove chicken to a plate and let it cool slightly, then slice diagonally into long strips. Keep the butter mixture in the pan.
- Prepare the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add linguine and cook until tender but firm to the bite, about 11 minutes. Drain and set aside.
- Make the Sauce: Reheat the reserved butter mixture in the pan over medium heat. Add chopped onion and sauté, stirring often, until onion is soft but still white, about 5 minutes. Add water and chicken bouillon cube, bring to a boil, then simmer uncovered for about 10 minutes to reduce slightly.
- Combine Creamy Ingredients: Stir in heavy cream, grated Parmesan cheese, milk, and sliced green onions. Cook and stir the sauce until well combined and slightly thickened, about 3-5 minutes.
- Assemble the Dish: Place drained linguine in a large serving bowl. Arrange the sliced chicken on top in a decorative pattern. Pour the creamy sauce evenly over the chicken and pasta. Garnish with chopped parsley and serve immediately.
Notes
- Use an instant-read thermometer to ensure chicken is fully cooked and safe to eat.
- For a lower fat version, substitute heavy cream with half-and-half but expect a slightly thinner sauce.
- Freshly grated Parmesan cheese yields the best flavor and texture in the sauce.
- If you prefer a thicker sauce, you can simmer it a few minutes longer before combining with pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid curdling the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
Keywords: creamy chicken linguine, chicken pasta recipe, creamy Parmesan sauce, easy chicken dinner, Italian pasta dish
