🧄 Instructions
- Cook the pasta
Cook linguine according to package directions until al dente. Drain, toss with 1 tbsp butter, and set aside. - Season and sear the chicken
- Season chicken with Italian seasoning, paprika, salt, and pepper.
- In a large skillet, heat 2 tbsp butter and olive oil over medium-high heat.
- Sear chicken for 4–5 minutes per side until golden brown and cooked through.
- Remove and set aside on a plate.
- Make the garlic butter sauce
- In the same skillet, melt 3 tbsp butter.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth; whisk well, scraping any brown bits from the pan.
- Stir in Parmesan cheese, garlic powder, salt, pepper, and red pepper flakes.
- Simmer on low for 3–5 minutes, until the sauce thickens slightly.
- Combine everything
- Add the chicken back into the pan and spoon the creamy sauce over it.
- Toss the linguine in the sauce or serve it under the chicken — your choice!
- Garnish & serve
Sprinkle with chopped parsley or basil, and a little extra Parmesan for that finishing touch. 💫
Ashley’s Tips 💛
- Add spinach or sun-dried tomatoes for a colorful twist.
- For even more flavor, sprinkle a touch of lemon zest before serving — it brightens the richness beautifully.
- Leftovers reheat wonderfully with a splash of milk or cream!
Would you like me to give you a baked version of this — where the chicken and pasta are topped with mozzarella and baked until golden and bubbly?
Related Posts:
Pages: 1 2