Ingredients
- 2 boneless chicken breasts
- 8 oz linguine
- 3 tablespoons unsalted butter
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Fresh parsley, chopped for garnish
- Salt and pepper to taste
Instructions
- Cook the linguine in a pot of salted boiling water until al dente, about 8-10 minutes. Reserve some pasta water, then drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Season chicken breasts with salt and pepper, cooking until golden brown on both sides, about 5-7 minutes per side. Remove and keep warm.
- Add 1 tablespoon of butter to the skillet, then sauté minced garlic for 1-2 minutes until fragrant.
- Pour in the heavy cream and stir. Bring to a simmer and add the grated Parmesan cheese, stirring until smooth.
- Return the chicken to the skillet, add the cooked linguine, and toss everything together. Use reserved pasta water as needed for desired sauce consistency.
- Garnish with fresh parsley and serve immediately.
Notes
For a vegetarian option, substitute chicken with mushrooms or shrimp. A sprinkle of nutmeg can elevate the sauce’s flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: None