Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tbsp olive oil
- 3 tbsp butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 oz cream cheese (optional)
- 8 oz linguine pasta
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden brown and cooked through, about 6–8 minutes per side. Remove from pan and let rest.
- In the same skillet, melt butter and sauté minced garlic for 1–2 minutes until fragrant.
- Lower heat and stir in heavy cream and cream cheese (if using), whisking until smooth.
- Add Parmesan cheese and stir until melted and creamy.
- Cook linguine according to package instructions, then drain and add it to the skillet, tossing to coat in the Alfredo sauce.
- Slice the rested chicken and place it over the saucy linguine.
- Garnish with chopped parsley and serve warm.
Notes
- Use fettuccine or penne as substitutes for linguine.
- Add mushrooms or spinach for extra flavor and nutrition.
- For a spicy kick, include red pepper flakes while cooking garlic.
- Use half-and-half for a lighter sauce.
- To reheat, add a splash of milk or cream to maintain the sauce’s texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 2g
- Sodium: 450mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 160mg
