Instructions
step 1 Cook linguine according to package instructions until al dente, then drain and set aside.
step 2 Butterfly or pound chicken breasts to even thickness.
step 3 In one bowl, combine flour, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
step 4 In another bowl, beat eggs, and in a third bowl place breadcrumbs.
step 5 Dredge chicken in flour mixture, dip in eggs, then coat with breadcrumbs.
step 6 Heat olive oil and butter in a skillet over medium heat.
step 7 Cook chicken for 4–5 minutes per side until golden and crispy and fully cooked.
step 8 Add minced garlic to the pan and cook briefly, then sprinkle with parsley and remove chicken.
step 9 In a separate pan, melt butter and sauté garlic until fragrant.
step 10 Pour in heavy cream and bring to a gentle simmer.
step 11 Stir in Asiago and Parmesan cheese until melted and smooth.
step 12 Season with salt, black pepper, garlic powder, and red pepper flakes.
step 13 Add cooked linguine to the sauce and toss until fully coated.
step 14 Slice chicken and place over creamy linguine.
step 15 Garnish with additional parsley and serve warm.
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, adding a splash of cream or milk to maintain the sauce’s creamy texture. Reheat chicken separately to keep it crispy.
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