Description
A rich and creamy chicken pasta dish featuring tender, golden-brown chicken cutlets and linguine noodles tossed in a Parmesan-infused cream sauce. Perfect for a comforting family meal ready in just 35 minutes.
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
- Prepare 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. Set aside.
- Season Chicken: In a large shallow dish, whisk together ½ cup all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Lightly coat both sides of the chicken cutlets with this seasoned flour mixture, shaking off any excess, then place the coated cutlets on a large clean plate.
- Cook Chicken: Preheat a large 12-inch skillet over medium-high heat and add 2-3 tablespoons of olive oil. Place the coated chicken cutlets in a single layer in the skillet. Cook each side for 5-7 minutes or until golden brown and the internal temperature reaches 165°F. Remove the chicken from the skillet and transfer to a clean plate. Let it rest for 5 minutes before slicing into thin strips. Set aside.
- Make the Sauce: Reduce the skillet heat to medium and add 6 tablespoons of room temperature salted butter. 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 the flour is fully incorporated and the mixture turns a pale golden color, about 1 minute.
- Add Liquids: Slowly pour in 1½ cups whole milk while whisking constantly to avoid lumps. Then whisk in 1¼ cups heavy cream. Bring the sauce to a low boil.
- Thicken Sauce: Once bubbling, cook for 2-3 minutes stirring continuously until the sauce thickens and coats the back of a spoon. Remove the skillet from heat and whisk in 1 cup grated parmesan cheese until the sauce is smooth.
- Combine Pasta and Sauce: Add the cooked linguine noodles to the sauce in the skillet and toss thoroughly to coat the noodles evenly with the creamy sauce.
- Add Chicken: Add the sliced chicken strips to the skillet and gently fold them into the pasta and sauce mixture to combine.
- Garnish and Serve: Optional sprinkle with additional grated parmesan cheese and 1 teaspoon finely chopped fresh parsley before serving for added flavor and presentation.
Notes
- Ensure chicken cutlets are pounded to uniform thickness for even cooking.
- Rinsing pasta under cool water stops residual cooking and prevents sticking.
- Use freshly grated parmesan cheese for the best flavor and smooth sauce texture.
- Let the chicken rest after cooking to maintain juiciness.
- Adjust seasoning in sauce to taste before combining with pasta.
