Instructions
step 1 Cook the linguine according to package instructions until al dente, then drain and set aside./nstep 2 Season the chicken with paprika, garlic powder, salt, pepper, and Italian seasoning./nstep 3 Heat olive oil in a skillet over medium-high heat and cook the chicken until golden brown and fully cooked./nstep 4 Add butter and minced garlic to the skillet, stirring until fragrant and the chicken is coated in garlic butter./nstep 5 Remove the chicken from heat and sprinkle with fresh parsley./nstep 6 In a separate pan, melt butter and sauté garlic until fragrant./nstep 7 Pour in heavy cream and milk, stirring until warmed through./nstep 8 Add cheddar and Parmesan cheese, stirring until melted and smooth./nstep 9 Season the sauce with salt and black pepper, then add cooked linguine and toss to coat evenly./nstep 10 Serve the creamy pasta topped with garlic chicken and garnish with 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. Avoid overheating to prevent the cheese from separating.
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