Garlic Parmesan Cheddar Chicken Linguine in Creamy Butter Sa

• 总时间: 7 minutes

配料

8 ounces linguine pasta

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

1 cup shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1/4 cup unsalted butter

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

步骤

Cook the linguine according to the package directions until al dente. Drain well and set aside, keeping about 1/2 cup of pasta water for later use.

In a large skillet, warm the olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden and done—about 5–7 minutes. Remove the chicken and keep it aside.

In the same skillet, melt the butter and stir in the minced garlic. Cook for roughly 1 minute until fragrant, making sure not to let the garlic burn.

Pour in the heavy cream and bring it to a gentle simmer. Add the Italian seasoning, then slowly mix in the cheddar and Parmesan cheese until the sauce becomes smooth and creamy.

Return the cooked chicken to the pan and toss in the linguine. Mix everything well, adding a little reserved pasta water at a time until the sauce reaches the perfect consistency.

Taste and adjust with extra salt and pepper if needed.

Serve right away, sprinkled with fresh chopped parsley for a bright finish.