Pining commodity decadent yet easy to prepare? This Garlic Adulation funk with Velvety Parmesan Linguine is your answer. Juicy,pan-seared funk is smothered in a garlic adulation glaze and served over a bed of silky, inelegant linguine. It’s comfort food elevated and it comes together in under 30 twinkles!
Prep & Cook Time
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
Equipment
- Large skillet or sauté pan
- Medium saucepan
- ‘Large pot
- Tongs or spatula
- Sharp knife & cutting board
- Measuring cups & spoons
- Grater
- Colander
- Whisk
Ingredients
For the Garlic Butter Chicken:
- 2 large boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt & pepper to taste
- 1 tbsp chopped parsley
For the Velvety Parmesan Linguine
- 8 oz linguine pasta
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- Salt & black pepper to taste
- Optional: Pinch of nutmeg
Ingredient Notes
- Chicken & Seasonings
- Chicken guts Slicing them in half creates thinner croquettes, which cook briskly and stay juicy.
- Olive Oil Helps sear the funk to golden perfection — use redundant abecedarian for richer flavor.
- Unsalted Adulation Adds depth and creaminess to both the funk and sauce.
- Garlic Essential for the garlic adulation flavor — use fresh for the stylish results.
- Italian Seasoning Adds relish flavor without demanding multiple individual spices.
- Paprika Brings color and a touch of warmth.
- Salt & Pepper Classic seasonings — always taste and acclimate.
- Parsley voluntary, but adds newness and vibrant color for plating.
Pasta & Sauce
- Linguine Flat and wide enough to hold delicate gravies well. cover fettuccine or spaghetti if asked .
- Adulation Creates a rich base for the rubbish sauce.
- Garlic Doubled in this form to enhance both the funk and sauce.
- Heavy Cream The key to the satiny texture. Use half- and- half to reduce uproariousness.
- Parmesan Always use lately grated for smooth melting and authentic flavor.
- Nutmeg classic touch in cream gravies that adds a subtle warm undertone.
Instructions
1. Cook the Linguine
pustule a large pot of interspersed water. Cook the linguine until al dente, drain, and reserve ½ mug of pasta water. Set pasta away.
2. Cook the funk
Season sliced funk with swab, pepper, Italian seasoning, and paprika.
Heat olive oil painting and 1 tbsp adulation in a skillet over medium heat. Sear funk for 4 – 5 twinkles per side until golden and completely cooked. Transfer to a plate.
3. Garlic Adulation Sauce
In the same skillet, melt the remaining 2 tbsp adulation. Add garlic and cook for 1 – 2 twinkles until ambrosial.
Return the funk to the skillet and ladle garlic adulation over the top. Keep warm on low heat.
4. Make the Parmesan Sauce
In a separate visage, melt 2 tbsp adulation and sauté garlic. Add heavy cream and let it gently poach.
Gradationally whisk in the Parmesan until smooth. Season with swab, pepper, and nutmeg( if using).
still, stir in some of the reserved pasta water, If the sauce is too thick.
5. Combine & Serve
Toss the cooked linguine in the Parmesan sauce.
Plate the pasta, top with the garlic adulation funk, and trim with diced parsley. Serve hot.
Nutrition Facts
| Calories | 650 |
| Protein | 35g |
| Carbs | 45g |
| Fat | 38g |
Tips & Variations
Make it racy Add chili flakes to the adulation or cream sauce.
Veggie Add- In Toss in spinach, mushrooms, or sun- dried tomatoes.
inelegant Twist mix mozzarella or Asiago with Parmesan for redundant cheesiness.
Gluten-Free Use gluten-free linguine and double- check your Parmesan brand.