Instructions
Step 1 Bring a large pot of salted water to a boil and cook the linguine according to package instructions. Drain and set aside./n
Step 2 Season the chicken with salt, black pepper, garlic powder, and paprika./n
Step 3 Heat olive oil in a skillet over medium-high heat and cook the chicken until golden and fully cooked, about 5–7 minutes./n
Step 4 Add butter and minced garlic to the skillet and sauté for 1–2 minutes, then stir in chopped parsley and remove from heat./n
Step 5 In a saucepan, melt butter over medium heat and whisk in flour, cooking for 1–2 minutes./n
Step 6 Gradually whisk in milk and heavy cream, stirring until the sauce thickens./n
Step 7 Add Parmesan cheese and Italian seasoning, stirring until smooth and creamy./n
Step 8 Season the sauce with salt and black pepper, then toss with the cooked linguine./n
Step 9 Serve the creamy pasta topped with garlic Parmesan chicken and garnish with extra parsley.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to maintain the sauce’s creamy texture. Reheat chicken separately if possible to avoid overcooking.
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