Ingredients
Scale
- 12 oz linguine pasta
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp Italian seasoning
- Salt and black pepper, to taste
- ¾ cup heavy cream
- ½ cup chicken broth
- ½ cup whole milk
- 4 oz Velveeta cheese, cubed
- ½ cup sharp cheddar cheese, shredded
- ¾ cup freshly grated Parmesan cheese
- 2 oz cream cheese, softened
- 1 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp grated Parmesan (for topping)
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine until al dente, then drain and set aside.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken bites and season with garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper. Cook for 6–8 minutes until golden-brown and crispy. Remove from skillet and set aside.
- In the same skillet, melt the remaining butter. Add minced garlic and sauté for about 30 seconds.
- Pour in chicken broth, milk, and heavy cream. Stir to combine and bring to a gentle simmer.
- Add Velveeta and cream cheese, whisking until melted and smooth.
- Stir in cheddar and Parmesan, letting the sauce thicken. Taste and adjust seasoning.
- Return the chicken bites to the skillet and coat in the cheesy garlic butter sauce.
- Add the cooked linguine and toss until fully coated. Simmer 2–3 minutes to blend flavors.
- Garnish with fresh parsley and Parmesan before serving warm.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Use any pasta shape you like; fettuccine or penne works well.
- Optional: add steamed broccoli or spinach for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American