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Garlic Butter Chicken Linguine with White Cheddar Parmesan
Isabella

Garlic Butter Chicken Linguine with White Cheddar Parmesan

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Ingredients Method

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts, cut into thick chunks
  • 12 ounces dry linguine
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter divided
  • 5 garlic cloves minced, divided
  • 1 teaspoon Italian seasoning
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • 1 cup heavy cream
  • ¾ cup whole milk
  • 2 ounces cream cheese softened
  • 1¼ cups freshly shredded white cheddar
  • ½ cup freshly shredded mozzarella
  • ½ cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley
  • ½ to 1 cup reserved pasta water as needed

Method
 

  1. Cook the linguine in a large pot of well-salted water until al dente. Before draining, reserve about 1 cup of the pasta water.
  2. Season the chicken with Italian seasoning, smoked paprika, garlic powder, black pepper, and salt. Heat the olive oil in a large skillet over medium-high heat and cook until golden-brown with lightly crisp seared edges and fully cooked through.
  3. Add 1 tablespoon butter and half the minced garlic. Toss the chicken through the garlic butter for about 30 seconds, then transfer it to a plate and keep warm.
  4. Melt the remaining butter in the skillet. Add the remaining garlic, heavy cream, milk, and cream cheese. Stir over low heat until smooth and slightly thickened.
  5. Remove from heat and stir in the white cheddar, mozzarella, and Parmesan. Toss with linguine until every strand is heavily coated, adding pasta water only if needed. Serve beside the chicken and finish with parsley.