Chicken with Alfredo Sauce and Linguine
 

 

Ingredients

• 8 ounces dried linguine pasta

• 2 boneless, skinless chicken breasts (about 1 pound total)

• 1 teaspoon kosher salt,  

• 1/2 teaspoon freshly ground black pepper, 

• 2 tablespoons olive oil 

• 2 cloves garlic, minced

• 1/4 onion, minced

• 1 1/4 cup heavy cream

• 1 cup finely grated Parmesan cheese (2 1/2 ounces), plus more for serving

• Coarsely chopped fresh parsley leaves, for serving

​

1. Cook pasta, drain, and reserve cooking water. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

2. Dry the chicken and season with salt and pepper and/or your own spice blend. 

3. Heat the oil over medium-high in a large frying pan. Heat the oil in a large frying pan over medium-high heat until shimmering, 2 to 3 minutes.  

4. Add the chicken to the hot pan, and cook for 5 to 7 minutes. Swirl the pan just before adding the chicken to distribute the oil. Add the chicken and leave it alone for 4 to 6 minutes, until the bottom is golden-brown.  

5. Turn the chicken over and cook for another 3 minutes. While chicken is cooking preheat oven to about 375 degrees. Add chicken to a flat sheet pan or roasting pan and place in oven for another 7 minutes or until temperature reaches 160 degrees. 

6. Remove from oven and allow to rest for 10 minutes. 

7. In the same pan the chicken was cooked in, heat pan and add olive oil. Add minced onion and garlic and saute on medium for 2 minutes. 

8. Next, whisk in heavy cream and simmer until liquid sticks to back of a spoon. Remember to move lightly scrape the bottom of the pan with a spatula while simmering to ensure that cream doesn't stick. 

9. Lastly, add the parmesan cheese and incorporate into cream with spatula. Add chicken and drained pasta and garnish with parsley.