Instructions
Step 1: Cook the linguine according to package instructions until al dente, reserving 1/2 cup of pasta water before draining.\nStep 2: Season the chicken breasts with salt, pepper, and paprika.\nStep 3: Heat olive oil in a large skillet over medium-high heat.\nStep 4: Cook the chicken until golden brown and fully cooked, about 5–6 minutes per side, then remove and slice.\nStep 5: In the same skillet, melt butter and sauté garlic until fragrant.\nStep 6: Pour in the heavy cream and chicken broth, stirring to combine.\nStep 7: Add Parmesan and cheddar cheese, stirring until melted and smooth.\nStep 8: Stir in Italian seasoning and adjust salt and pepper to taste.\nStep 9: Add the cooked linguine to the sauce, tossing to coat evenly.\nStep 10: Add reserved pasta water as needed to loosen the sauce.\nStep 11: Return sliced chicken to the skillet and mix gently.\nStep 12: Cook for another 2–3 minutes until everything is heated through.\nStep 13: Garnish with fresh 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 with a splash of milk or broth to restore creaminess.
Microwave reheating works, but stir halfway through for even heating.
Freezing is not recommended as the cream-based sauce may separate.
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