Description
This Creamy Chicken Pasta recipe features tender pan-seared chicken cutlets paired with linguine noodles enveloped in a rich, garlicky parmesan cream sauce. Ready in just 35 minutes, this comforting dish combines simple ingredients into a luscious meal perfect for a cozy dinner.
Ingredients
Scale
Pasta and Chicken
- 12 ounces linguine noodles (¾ pound)
- 4 boneless skinless chicken cutlets (pounded to an even ½-inch thickness, approximately 1½ pounds)
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt (plus additional for pasta water)
- ¼ teaspoon black pepper
- 2-3 tablespoons olive oil
Sauce
- 6 tablespoons salted butter (room temperature)
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups whole milk
- 1¼ cups heavy cream
- 1 cup grated parmesan cheese (plus additional for optional garnish)
- 1 teaspoon finely chopped fresh parsley (optional garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the linguine noodles according to package directions until al dente. Drain the pasta and rinse under cool water to stop the cooking process, then set aside.
- Prepare Chicken Coating: In a large shallow dish, whisk together ½ cup all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper to create a seasoned flour mixture.
- Coat Chicken: Lightly coat both sides of the chicken cutlets with the seasoned flour, shaking off any excess back into the dish. Place the coated cutlets on a clean plate.
- Cook Chicken: Preheat a large 12-inch skillet over medium-high heat and add 2-3 tablespoons olive oil. Place the coated chicken cutlets in a single layer and cook for 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F. Remove from skillet and allow to rest for 5 minutes before slicing into thin strips. Set aside.
- Make Sauce Base: Reduce heat to medium and add 6 tablespoons of room temperature salted butter to the skillet. Once melted, add 1 tablespoon minced garlic, 2 tablespoons all-purpose flour, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk continuously until no dry flour remains and cook for about 1 minute until the flour is pale golden.
- Add Liquids: Slowly pour in 1½ cups whole milk, whisking constantly to prevent lumps. Whisk in 1¼ cups heavy cream and bring the sauce to a low boil.
- Thicken Sauce: Once bubbling, cook the sauce for 2-3 minutes until thickened and it coats the back of a spoon. Remove from heat and whisk in 1 cup grated parmesan cheese until the sauce is smooth.
- Combine Pasta and Sauce: Add the cooked linguine noodles into the skillet with the sauce and toss well to coat all the noodles evenly.
- Add Chicken: Add the sliced chicken strips back into the skillet and gently fold them into the creamy pasta and sauce mixture until incorporated.
- Garnish and Serve: Sprinkle additional grated parmesan cheese and finely chopped fresh parsley over the top if desired. Serve immediately for best flavor and texture.
Notes
- Make sure not to overcrowd the skillet when cooking chicken to ensure even browning.
- Rinsing the pasta under cool water stops the cooking process and prevents overcooking but you can skip this step for warmer pasta.
- For a lighter version, substitute heavy cream with half-and-half or use milk only, though sauce will be less rich.
- Use freshly grated parmesan cheese for the best melting and flavor.
- Leftover pasta is best stored separately from the chicken to maintain texture and can be reheated gently with a splash of milk.
