Instructions
step 1 Cook the linguine according to package instructions until al dente, then drain and set aside.
/ nstep 2 Season the chicken with salt, pepper, paprika, and Italian seasoning.
/ nstep 3 Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden and fully cooked, then remove and set aside.
/ nstep 4 In the same pan, melt butter and sauté garlic until fragrant.
/ nstep 5 Whisk in flour and cook for 1–2 minutes to form a roux.
/ nstep 6 Gradually add milk and cream, whisking continuously until the sauce thickens.
/ nstep 7 Stir in cheddar and Parmesan cheese until melted and smooth.
/ nstep 8 Return the cooked chicken to the pan and mix to coat in the sauce.
/ nstep 9 Add the cooked linguine and toss until fully combined and creamy.
/ nstep 10 Garnish with fresh parsley and serve hot.
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 to restore creaminess. Avoid overheating to prevent the sauce from separating. For freezing, store without pasta if possible and consume within 1 month for best texture.
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