Description
Creamy Chicken Linguine is a comforting, restaurant-style pasta dish featuring tender seared chicken, linguine noodles, and a rich garlic-Parmesan cream sauce. Balanced with lemon and herbs, it’s simple enough for weeknights yet elegant enough for guests.
Ingredients
- 12 oz linguine pasta
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 tbsp olive oil
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- ¾ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- Juice of ½ lemon
- 2 tbsp chopped fresh parsley
- Optional Add-Ins:
- 1 cup baby spinach or kale
- ½ cup sun-dried tomatoes
- Red pepper flakes (to taste)
Instructions
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Cook the Chicken: Season chicken with salt, pepper, and Italian seasoning. In a skillet over medium-high heat, heat olive oil and sear chicken for 4–5 minutes per side until golden. Remove and set aside.
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Prepare the Sauce: Reduce heat to medium. Add butter to the skillet, then sauté garlic for 30 seconds until fragrant. Deglaze with chicken broth, scraping up browned bits. Stir in heavy cream and bring to a gentle simmer. Add Parmesan and whisk until smooth and thickened.
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Cook the Pasta: Boil linguine in salted water until al dente. Drain, reserving ½ cup of pasta water.
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Combine: Add linguine and sliced chicken to the sauce. Stir to coat evenly, adding reserved pasta water if needed.
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Finish: Stir in lemon juice and parsley. Adjust seasoning and garnish with extra Parmesan before serving.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Add extra vegetables like spinach or mushrooms for more nutrition.
- Leftovers reheat best in a skillet with a splash of milk or broth.
- Avoid overheating the sauce to prevent curdling.