This simple, make-ahead hash brown dish is a crowd favorite.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 6 skinless, boneless chicken breast halves
- 1 (16 ounce) package linguine pasta
- 1 onion, chopped
- ½ cup water
- 1 cube chicken bouillon, crumbled
- 1 ¼ cups heavy cream
- 1 cup grated Parmesan cheese
- ¾ cup milk
- 4 green onions, sliced diagonally into 1/2 inch pieces
- 2 tablespoons chopped parsley, for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- You can substitute parsley with any herbs you desire.
Nutrition Facts
| Calories | 478 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 139 mg |
| Dietary Fiber | 1 g |
| Protein | 37 g |
| Saturated Fat | 14 g |
| Sodium | 399 mg |
| Sugars | 3 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been making this for 14 years and its still a big hit!
This dish lacks flavor. It’s very bland.
Easy quick Alfredo chicken recipe ?? ! My husband and I really enjoyed this meal!
This turned out grainy and soupy. Parmesan saved the taste but the chicken was dry and tough. I don’t know how you get a warm creamy sauce when you add cold milk and cream to a warm pan with hardly anything else in it and then serve. I think the directions fell apart after cooking down the chicken broth for 10 minutes. I won’t attempt this one again.
Very good with just a few additions! I am not an alfredo fan but I really liked this one. I added an extra clove of garlic , mushrooms & a couple shakes of Slap Yo Momma. When cooking the chicken, I added a little extra butter b/c it looked dry. I also put a little bit of garlic salt on the chicken breast before I cooked. I also made eggplant parm with this dish. When this sauce mixed with the tomato sauce, it was so good Will use a version of this recipe (plus tomato sauce) to make a rosa sauce .
So yummy! I added a little nutmeg and some asparagus for some veggies. I also omitted the extra milk as the heavy cream was enough. Simple and super yummy!
Oh boy was this good. I made the recipe as is and then I made the sauce as a stand alone to go on top of some pork tenderloins I breaded and cooked. Mmm, mmm, good. I’ll save this recipe in my book as is and then the sauce as a stand alone. Make it, you won’t regret it.
For 2 of us I cut the recipe in half and used only 1 cup of half in half instead. Easy, perfect meal for 2 with enough for a quick lunch the next day. My husband loved it and he’s not usually an “Alfredo guy”.
i will definitely make again. the flavor was unbelievable. but the sauce was milky, not thick enough for my liking. i’ll just cut out the milk entirely. will probably keep the heavy cream as is.
Easy. Smells great. Subed spinach in place of green onion for more vegi value. Different ratio of cream (lower) and milk (higher) because had to adjust for on hand.
Good, double sauce recipe.
Just plain awesome!
easy quick n yummy
I found the sauce to be a bit runny
Start by heating oil , brown chicken THEN ( about 3 minutes before you’re done browning ) add garlic; the idea is to LIGHTLY BROWN the garlic. Follow stated recipe procedure from there. Out of chicken stock? No problem! Subbing with cream of chicken soup worked for me beautifully–and I didn’t have thin sauce issues.
Absolutely delicious! We will Definitely be making this again!
Turned out well , I’ll make this again
I have made this dish about 5 times now. The best way I have found, so far, is to substitute the heavy cream for a milk/butter combo since once I did not have the cream. INCREDIBLE! I season my chicken with blackening/salt/pepper before saute and I add a lot more garlic (5-6 cloves diced) It’s became my favorite go-to easy dinner. Love it!
Great recipe, but like others, not enough sauce and it wasn’t thick enough. As I was cooking, I added more cream, more Parmesan, and some flour to thicken. Perfect consistency. It was really good, but when I make it again, (with my alterations), I will add more spice.
I went by the recipe, it was very thin. Will cut out the water, and the milk next time.
This was amazing!! Like everyone else, I made a few small changes, but the advice from other reviewers was spot on. I nearly doubled the sauce by adding 2 1/4 C of cream instead of the amount called for, 1/2 C of chicken broth instead of 1/2 C of water (why not?), and only 1/2 C of milk. I also added a pinch of nutmeg, 1 TB of Rosemary, salt and pepper to taste, and used only 2 chicken breast halves, cut into bite sized pieces and given a nice browning with the onions and 1/4 C of white wine. I did need 2 tsp of cornstarch to thicken the broth, but it was still a great meal.