Ingredients
Scale
- 12 oz linguine pasta
- 1 ½ lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 5 tbsp unsalted butter
- Salt and freshly cracked black pepper, to taste
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp Italian seasoning
- 5 cloves garlic, finely minced
- 2 tbsp all-purpose flour
- ¾ cup chicken broth
- 1 ¾ cups heavy cream
- ¾ cup freshly shredded sharp cheddar cheese
- ¾ cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese
Instructions
- Cook the linguine in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.
- In a skillet, heat olive oil and 2 tbsp butter over medium-high heat. Season the chicken with salt and pepper, cooking until golden brown (6-8 minutes). Melt some cheddar on top during the last minute.
- Remove the chicken and reduce heat. Add the remaining butter and minced garlic; cook until fragrant. Stir in flour, then slowly add the chicken broth, scraping up browned bits.
- Gradually whisk in heavy cream until smooth; stir in cheeses until melted. Toss in linguine and chicken; add reserved pasta water to adjust consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 450g)
- Calories: 670
- Sugar: 3g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg