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Garlic Parmesan Cheddar Chicken Linguine in Creamy Butter Sauce

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Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Intermediate
Intensity: Moderate (involves multitasking but uses straightforward techniques)
Servings: 4-6

A Note from the Chef

This is the pasta dish of your comfort food dreams. Tender chicken, al dente linguine, and a luxuriously creamy, cheesy sauce infused with garlic and herbs come together in a symphony of flavors. It’s impressive enough for a dinner party yet simple enough for a satisfying weeknight feast. The key is building layers of flavor, from searing the chicken to toasting the garlic in butter.

Ingredients

For the Chicken & Pasta:

  • 2 large boneless, skinless chicken breasts, halved horizontally to create 4 thin cutlets

  • 1 tbsp olive oil

  • 1 tsp Italian seasoning

  • Salt and freshly ground black pepper, to taste

  • 12 oz (340g) linguine pasta

  • 1 tbsp salt (for pasta water)

For the Creamy Butter Sauce:

  • 4 tbsp unsalted butter

  • 6-8 large garlic cloves, minced (about 2 tbsp)

  • 1 ½ cups heavy cream (or half-and-half for a lighter option)

  • 1 cup low-sodium chicken broth

  • 1 ½ cups freshly grated Parmesan cheese

  • 1 cup freshly grated sharp cheddar cheese

  • ¼ tsp red pepper flakes (optional, for a slight kick)

  • ¼ cup fresh parsley, finely chopped, plus more for garnish

Equipment:

  • Large pot for pasta

  • Large skillet or braiser (at least 12 inches)

  • Tongs, whisk, cheese grater, measuring cups/spoons

Step-by-Step Instructions

Step 1: Prepare & Cook the Chicken

Season both sides of the chicken cutlets generously with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a plate, tent with foil, and let rest.

Step 2: Cook the Pasta

While the chicken cooks, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then the linguine. Cook according to package directions until al dente (usually 9-11 minutes). Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.

Step 3: Build the Creamy Sauce

Reduce the skillet heat to medium. Add the butter. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 60-90 seconds until fragrant—do not let it brown.
Pour in the chicken broth to deglaze the pan, scraping up any delicious browned bits from the chicken. Let it simmer for 2-3 minutes to reduce slightly.
Lower the heat to medium-low. Slowly whisk in the heavy cream. Let the sauce simmer gently for 5 minutes, allowing it to thicken slightly.

Step 4: Create the Cheese Sauce

Gradually sprinkle in the grated Parmesan and cheddar cheeses, whisking constantly until the sauce is smooth and melted. If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until your desired consistency is reached (it should coat the back of a spoon). Stir in the chopped parsley.

Step 5: Combine & Serve

Add the drained linguine directly to the sauce in the skillet. Using tongs, toss thoroughly until every strand is gloriously coated.
Slice the rested chicken into strips or bite-sized pieces. Gently fold the chicken into the pasta, or arrange it on top.
Serve immediately, garnished with extra parsley, a crack of black pepper, and a sprinkle of Parmesan.

Chef’s Tips for Success

  • Freshly Grate Your Cheese: Pre-grated cheese contains anti-caking agents that can make your sauce grainy. A block of Parmesan and sharp cheddar grated fresh will melt into silky perfection.

  • Control the Heat: When making the sauce, keep it at a gentle simmer. Boiling can cause the cream to separate or the cheese to become oily.

  • Pasta Water is Liquid Gold: The starchy water helps the sauce cling to the pasta and is the perfect tool for thinning the sauce without making it watery.

  • Customize It: Add baby spinach in the last minute of tossing, or swap chicken for shrimp. Sautéed mushrooms would also be a delicious addition.

Nutrition Information

(Per serving, based on 6 servings)

  • Calories: ~780 kcal

  • Total Fat: 48g

  • Saturated Fat: 28g

  • Cholesterol: 195mg

  • Sodium: 850mg

  • Total Carbohydrates: 48g

  • Dietary Fiber: 2g

  • Sugars: 3g

  • Protein: 38g

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