Creamy Garlic Parmesan Chicken Linguine (Print Version)
# Ingredients:
→ Proteins
01 -
Chicken breasts
→ Pasta
02 -
Linguine pasta
→ Fats and Oils
03 -
Olive oil
04 -
Unsalted butter
→ Aromatics
05 -
Garlic
→ Seasonings
06 -
Cajun seasoning
07 -
Italian seasoning
08 -
Salt
09 -
Black pepper
→ Dairy and Sauce Base
10 -
Heavy cream
11 -
Chicken broth
12 -
Velveeta cheese
13 -
Mozzarella cheese
14 -
Parmesan cheese
15 -
Cream cheese
→ Garnish
16 -
Fresh parsley
# Instructions:
01 -
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until it reaches an al dente consistency. Drain the pasta thoroughly and set it aside.
02 -
Pat the boneless, skinless chicken breasts completely dry with paper towels. Season generously on all sides with Cajun seasoning, Italian seasoning, salt, and freshly ground black pepper.
03 -
In a large skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium-high heat. Add the seasoned chicken strips and cook for 5 to 6 minutes per side, ensuring they are golden brown and cooked through. Transfer the cooked chicken to a plate and cover loosely to keep warm.
04 -
In the same skillet, melt the remaining 2 tablespoons of unsalted butter. Add the minced garlic and sauté for approximately 30 seconds, or until it becomes fragrant, taking care not to brown it.
05 -
Pour in the chicken broth and heavy cream. Use a wooden spoon to vigorously scrape up any flavorful browned bits from the bottom of the pan, incorporating them into the liquid.
06 -
Reduce the heat to medium. Whisk in the softened cream cheese until the sauce is completely smooth. Incorporate the cubed Velveeta cheese, stirring constantly until it is fully melted and yields a silky consistency.
07 -
Gradually sprinkle in the shredded mozzarella and grated Parmesan cheese, stirring continuously until all the cheese is completely melted and the sauce achieves a perfect, glossy, and thick consistency.
08 -
Taste the sauce and adjust the seasoning as needed with additional salt, pepper, or an extra pinch of Cajun seasoning for a spicier kick. Allow the sauce to simmer gently for a couple of minutes until it beautifully coats the back of a spoon.
09 -
Add the drained linguine directly into the skillet with the prepared sauce. Toss gently to ensure every ribbon of pasta is thoroughly coated with the creamy sauce. Let it rest over low heat for a minute or two, allowing the sauce to cling perfectly.
10 -
Serve the creamy linguine on one side of the plate, arranging the juicy garlic butter chicken pieces alongside. Drizzle a bit of the luscious sauce over the chicken for an irresistible finishing touch. Garnish with freshly chopped parsley and an additional dusting of grated Parmesan cheese before serving.
# Notes:
01 -
For a lighter preparation, consider utilizing whole wheat pasta and a reduced-fat dairy alternative such as milk or half-and-half in place of heavy cream, along with light cream cheese.
02 -
To achieve a milder, sweeter garlic profile, roast the garlic. Cut the top off a whole garlic head, drizzle with olive oil, wrap in foil, and bake at 200°C (400°F) for 30-40 minutes until tender. Allow to cool before extracting the cloves.
03 -
Enhance the heat by increasing the Cajun seasoning or incorporating a pinch of red pepper flakes.
04 -
This recipe is adaptable; shrimp or sausage can be excellent protein substitutions for chicken.
05 -
Should Velveeta be unavailable, extra cream cheese or a readily melting cheese like Colby Jack or Monterey Jack can be used as a substitute.