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Experience the ultimate comfort in a bowl with this silky, velvet-smooth Alfredo. Every strand of linguine is drenched in a rich garlic butter infusion, topped with golden-brown chicken that is tender and bursting with savory notes. It’s the kind of meal that turns a quiet kitchen into a five-star Italian bistro.
🛒 The Pantry & Stats 🧂
Prep Time: 10 mins | Cook Time: 20 mins | Servings: 4
1 lb Chicken Breast, thinly sliced
12 oz Linguine Pasta
4 tbsp Salted Butter
4 cloves Garlic, minced
2 cups Heavy Cream
1 cup Parmesan Cheese, freshly grated
1 tsp Italian Seasoning
Fresh Parsley, chopped
Salt and Black Pepper to taste
🧄 Begin by boiling a large pot of salted water. Drop your linguine and cook until al dente. Chef’s Tip: Reserve a half-cup of that starchy pasta water before draining; it’s liquid gold for thinning your sauce later.
🍗 While the pasta dances in the pot, season your chicken strips generously with salt, pepper, and Italian seasoning. Melt two tablespoons of butter in a large skillet over medium-high heat. Sear the chicken until golden-brown and crispy on the edges, then remove and set aside.
🔥 Lower the heat to medium and add the remaining butter. Toss in the minced garlic, sautéing for just 60 seconds until the aroma fills the room. Pour in the heavy cream and let it come to a gentle simmer. Do not let it boil vigorously, or the cream may break.
🧀 Whisk in the Parmesan cheese slowly, stirring constantly until the sauce becomes thick and glossy. Slide the golden chicken back into the pan and toss in the cooked linguine. Coat every noodle thoroughly. If the sauce is too thick, splash in a bit of that reserved pasta water to reach perfect creaminess.
🌿 Garnish with a heavy sprinkle of fresh parsley and extra Parmesan. Chef’s Tip: Serve immediately on warmed plates to keep the Alfredo from tightening up.
Can I use chicken thighs instead of breasts? ✨ Absolutely. Thighs offer a juicier, more fat-forward flavor that stands up beautifully to the heavy cream.
How do I prevent the sauce from becoming clumpy?
✨ Use freshly grated Parmesan from a block. Pre-shredded cheeses are coated in potato starch, which prevents them from melting smoothly into the sauce.
What is the best way to reheat leftovers? ✨ Add a splash of milk or a tiny knob of butter before microwaving to loosen the sauce back to its original velvety state.
Enjoy this masterpiece.