Description
This Creamy Chicken Pasta recipe features tender chicken cutlets cooked to perfection and tossed with linguine noodles in a rich, garlicky parmesan cream sauce. Ready in just 35 minutes, it’s a comforting and satisfying dish perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Pasta and Chicken
- 12 ounces linguine noodles (¾ pound)
- 4 boneless skinless chicken cutlets (pounded to an even ½-inch thickness, approximately 1½ pounds)
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt (plus additional for pasta water)
- ¼ teaspoon black pepper
- 2-3 tablespoons olive oil
Sauce
- 6 tablespoons salted butter (room temperature)
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups whole milk
- 1¼ cups heavy cream
- 1 cup grated parmesan cheese (plus additional for optional garnish)
- 1 teaspoon finely chopped fresh parsley (optional garnish)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook the linguine noodles according to package directions until al dente. Drain and rinse under cool water to stop the cooking process, then set aside.
- Prepare chicken coating: In a large shallow dish, whisk together ½ cup all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper to create the seasoned flour mixture.
- Coat chicken: Lightly coat both sides of the chicken cutlets with the seasoned flour, shaking off any excess. Place the coated chicken on a large clean plate ready for cooking.
- Cook chicken: Heat 2-3 tablespoons olive oil in a large 12-inch skillet over medium-high heat. Place the coated chicken cutlets in a single layer and cook for 5-7 minutes per side, until golden brown and the internal temperature reaches 165°F.
- Rest and slice chicken: Remove the chicken from the skillet and transfer to a clean plate. Allow to rest for 5 minutes before slicing into thin strips. Set aside.
- Make sauce base: Reduce the skillet heat to medium. Add 6 tablespoons room temperature salted butter. Once melted, add 1 tablespoon minced garlic, 2 tablespoons all-purpose flour, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk continuously to combine until no dry flour remains. Cook for about 1 minute until the mixture turns pale golden.
- Add liquids and thicken sauce: Slowly whisk in 1½ cups whole milk, ensuring no lumps form. Then whisk in 1¼ cups heavy cream and bring the sauce to a gentle low boil.
- Finish sauce: Once bubbling, cook the sauce for 2-3 minutes until it thickens and coats the back of a spoon. Remove the skillet from heat and whisk in 1 cup grated parmesan cheese until smooth and creamy.
- Toss pasta in sauce: Add the cooked linguine noodles directly into the sauce, tossing to coat evenly with the creamy mixture.
- Add chicken to pasta: Gently fold in the sliced chicken strips, incorporating them well into the pasta and sauce.
- Garnish and serve: Sprinkle additional grated parmesan cheese and finely chopped fresh parsley over the dish if desired. Serve immediately for the best flavor and texture.
Notes
- Ensure chicken is pounded to an even thickness for uniform cooking.
- Rinsing pasta under cool water stops cooking and prevents sticking, but you can also toss it with a bit of olive oil if preferred without rinsing.
- Use freshly grated parmesan cheese for best flavor and smooth sauce.
- Resting the chicken after cooking helps retain juices and improves tenderness.
- If you prefer a thicker sauce, cook it slightly longer but watch carefully to avoid scorching.
- Fresh parsley adds a nice color and subtle herb flavor as a garnish but is optional.
