Description
A delicious pasta dish featuring tender chicken in a rich garlic butter Alfredo sauce, perfect for a comforting meal.
Ingredients
Scale
- 8 oz linguine pasta
- 2 boneless chicken breasts, sliced
- 4 cloves garlic, minced
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Cook the linguine according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat and cook the chicken breasts until golden and cooked through, about 5-7 minutes per side. Remove from skillet and set aside.
- In the same skillet, melt the butter and add minced garlic; sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until the sauce thickens.
- Add the cooked chicken back to the skillet and toss to coat in the sauce.
- Add the cooked linguine to the skillet and mix everything together until well combined.
- Season with salt and pepper to taste, and garnish with fresh parsley before serving.
Notes
For a lighter version, substitute heavy cream with half-and-half. Ensure chicken is fully cooked to an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 650
- Sugar: 3g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 38g