This chicken linguine features sliced white meat in a creamy onion sauce layered on pasta. It's good reheated the next day, too. Serve with garlic toast or bruschetta.
Ingredients
- butter: 2 Tbsp
- olive oil: 1 Tbsp
- clove garlic: 1 piece (minced)
- skinless, boneless chicken breast halves: 6 piece
- linguine pasta: 1 pack (16 ounce pack)
- onion: 1 piece (chopped)
- water: 0.5 cup
- cube chicken bouillon, crumbled: 1 piece
- ¼ cups heavy cream: 1 piece
- Parmesan cheese: 1 cup (grated)
- milk: 0.75 cup
- green onions: 4 piece (sliced diagonally into 1/2 inch pieces)
- parsley: 2 Tbsp (for garnish, chopped)
Metric Conversion
Stages of cooking
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Heat butter, olive oil, and garlic in a large sauté pan over medium heat. Cook chicken in hot butter mixture until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool slightly, then slice diagonally into long strips. Reserve butter mixture in the pan.
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Meanwhile, bring a large pot of salted water to a boil. Cook linguine in boiling water until tender yet firm to the bite, about 11 minutes. Drain and set aside.
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Reheat butter mixture in the pan over medium heat. Add onion and sauté, stirring often, until onion is soft but still white. Add water and bouillon; bring to a boil and simmer, uncovered, for about 10 minutes. Stir in cream, Parmesan cheese, milk, and green onions until sauce is well combined.
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Place linguine in a large bowl. Arrange chicken slices in a decorative pattern on top. Pour sauce over chicken and around linguine. Garnish with parsley to serve.
