Chicken Alfredo Linguine Oven-baked With Garlic Bread Recipe
Make Chicken Alfredo Linguine Oven-baked With Garlic Bread Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Alfredo Linguine
Garlic Bread
Method
Chicken Alfredo Linguine
- 1
- 2
Season and cook chicken
While pasta cooks, pat chicken breasts dry and season both sides with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice into 1/2-inch pieces.
- 3
Make the Alfredo sauce
In the same skillet over medium heat, melt 4 tbsp butter. Add 4 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Sprinkle 2 tbsp flour over the butter-garlic and whisk 1 minute to cook the flour. Gradually whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer, whisking, and cook 3–4 minutes until slightly thickened.
- 4
Finish sauce
Reduce heat to low and whisk in 1 cup grated Parmesan, 2 oz softened cream cheese, 1 tsp Italian seasoning, 0.25 tsp red pepper flakes, and 1 tsp kosher salt. Stir until smooth and melted. If sauce is too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time to reach a creamy pourable consistency. Taste and adjust seasoning with salt and pepper.
- 5
Combine pasta, chicken and sauce
Add drained linguine and sliced chicken to the skillet with the sauce (if skillet is too small, transfer sauce to a large mixing bowl or the pasta pot). Toss gently to coat, adding reserved pasta water as needed so noodles are evenly coated.
- 6
Assemble in baking dish
Transfer the sauced linguine and chicken to a 9x13-inch (or similar) oven-safe baking dish, spreading into an even layer. Sprinkle 1 cup shredded mozzarella evenly over the top and an extra 2 tbsp grated Parmesan if desired.
- 7
Bake
Bake uncovered in preheated 375°F (190°C) oven for 12–15 minutes until cheese is melted and bubbly and edges are bubbling. If you want a lightly browned top, switch oven to broil for 1–2 minutes, watching carefully to avoid burning.
- 8
Garnish and serve
Remove from oven and let rest 5 minutes. Sprinkle 2 tbsp chopped fresh parsley over the top before serving. Serve portions with garlic bread.
Garlic Bread
- 9
Prepare garlic butter
While the pasta bakes, slice the loaf lengthwise or into 1-inch thick slices leaving the base intact if making pull-apart. In a bowl, combine 6 tbsp softened butter, 3 minced garlic cloves, 2 tbsp grated Parmesan, 1 tbsp chopped parsley, 0.25 tsp salt, and 0.125 tsp black pepper until well mixed.
- 10
Assemble and bake
Spread the garlic butter mixture evenly over the cut surface(s) of the loaf. Wrap loosely in foil (for softer bread) or leave open (for crispier top). Place on a baking sheet and bake in the 375°F (190°C) oven for 8–10 minutes (with the pasta) until butter is melted and bread is warmed through. For a crisp, golden top, open the foil and broil 1–2 minutes at the end, watching closely.
- 11
Serve
Remove garlic bread from oven, slice if needed, and sprinkle a little extra chopped parsley and a pinch of extra Parmesan if desired. Serve warm with the baked chicken Alfredo linguine.
