Instructions
Step 1: Bring a large pot of salted water to a boil and cook the linguine according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside. /n
Step 2: Set up a breading station with flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper in a third bowl. /n
Step 3: Dredge each chicken strip in flour, dip in eggs, then coat in the breadcrumb mixture. /n
Step 4: Heat olive oil and butter in a skillet over medium heat. Cook the chicken strips until golden brown and cooked through, about 4–5 minutes per side. Remove and set aside. /n
Step 5: In a separate pan, melt butter over medium heat and add heavy cream. Bring to a gentle simmer. /n
Step 6: Stir in Velveeta and Parmesan cheese until melted and smooth. /n
Step 7: Season the sauce with garlic powder, onion powder, salt, and pepper. Adjust thickness with reserved pasta water. /n
Step 8: Toss the cooked linguine in the sauce until fully coated. /n
Step 9: Serve the creamy pasta alongside the crispy chicken strips and garnish with fresh parsley.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to maintain the sauce’s creamy texture. For best results, reheat chicken separately to keep it crispy.
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