Can I use a different type of pasta for this creamy garlic parmesan chicken cheesy linguine recipe?

Yes, absolutely! While linguine is fantastic, you can easily substitute it with fettuccine, spaghetti, penne, or even rotini. Just ensure you cook it to al dente according to package directions.

How can I make this creamy garlic parmesan chicken cheesy linguine recipe spicier?

To add a kick, simply include a pinch or two of red pepper flakes when you're sautu00e9ing the garlic. You can adjust the amount to your preferred level of heat.

Can I prepare parts of this creamy garlic parmesan chicken cheesy linguine recipe ahead of time?

You can cook and cube the chicken in advance and store it in the refrigerator. The sauce is best made fresh, but you could pre-mince your garlic and grate your Parmesan cheese to speed up the process on the day of cooking. Assembling the dish right before serving ensures the best texture for the pasta and sauce.

Whatu2019s the best way to reheat leftovers of this creamy garlic parmesan chicken cheesy linguine?

Leftovers can be reheated gently on the stovetop over low heat or in the microwave. If the sauce has thickened too much during refrigeration, add a splash of milk or chicken broth while reheating to restore its creamy consistency.

creamy garlic parmesan chicken cheesy linguine recipe: 7 Easy Steps to Weeknight Bliss

Description

This decadent yet easy creamy garlic parmesan chicken cheesy linguine is a perfect weeknight meal, combining tender chicken, rich garlic-Parmesan sauce, and linguine for ultimate comfort.

Ingredients

Scale

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 lb linguine pasta
2 tbsp olive oil
4 cloves garlic, minced
1/4 cup all-purpose flour
1/2 cup chicken broth
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese, plus more for garnish
1 tsp Italian seasoning
Salt and black pepper to taste
1/4 cup chopped fresh parsley, plus more for garnish

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Instructions

Step 1: Cook the linguine according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set aside.
Step 2: While pasta cooks, pat chicken pieces dry and season with salt and pepper. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
Step 3: Reduce heat to medium. Add minced garlic to the skillet and sauté for 1 minute until fragrant. Sprinkle in the flour and whisk for 1 minute to create a roux.
Step 4: Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Slowly add the heavy cream, whisking constantly until smooth. Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes.
Step 5: Remove the skillet from heat. Stir in 1 cup of grated Parmesan cheese and Italian seasoning until completely melted and smooth. Season with salt and pepper to taste.
Step 6: Add the cooked chicken back to the skillet. Add the drained linguine to the sauce. Toss everything together, adding a splash of reserved pasta water as needed to reach your desired creamy consistency.
Step 7: Stir in fresh parsley. Serve immediately, garnished with additional Parmesan cheese and parsley if desired.

Notes

For an extra burst of flavor, try adding a squeeze of fresh lemon juice at the end. Leftovers can be stored in an airtight container for up to 3 days and reheated gently with a splash of milk or broth.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing, Simmering
Cuisine: Italian-American

Nutrition

Serving Size: 1.5 cups
Calories: 680 kcal
Sugar: 4g
Sodium: 980mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 65g
Fiber: 3g
Protein: 35g
Cholesterol: 150mg