Description
Indulge in a rich and creamy dish featuring tender chicken and linguine enveloped in a luscious garlic butter Alfredo sauce. Perfect for any occasion!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 8 oz linguine pasta
- 1 tbsp salt (for pasta water)
- 3 tbsp unsalted butter
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp low-sodium soy sauce
Instructions
- 1. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain, reserving 1 cup of pasta water.
- 2. In a large skillet over medium heat, melt 2 tablespoons of butter. Season both sides of each chicken breast with salt and pepper.
- 3. Cook chicken for about 6 minutes on each side or until golden brown and cooked through. Remove from skillet and cover with foil to keep warm.
- 4. In the same skillet, add remaining tablespoon of butter and minced garlic. Sauté until fragrant, about 1 minute.
- 5. Pour in heavy cream; bring to a gentle simmer while stirring continuously.
- 6. Gradually add Parmesan cheese until melted and smooth. If sauce is too thick, add reserved pasta water to reach desired consistency.
- 7. Slice chicken into strips and return to skillet along with cooked linguine. Toss everything together until well coated in sauce.
- 8. Serve immediately, drizzling any remaining sauce on top.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 610
- Sugar: 2g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Customize by adding vegetables like spinach or broccoli. Substitute linguine for fettuccine or penne for variety. Store leftovers in an airtight container for up to three days; reheat gently on the stovetop.