Blue Moon Chicken Alfredo Recipe

Bring 4 quarts of water to a rolling boil in a large stockpot. Add 2 tablespoons kosher salt. Add 12 oz linguine and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1/2 cup of pasta cooking water, then drain pasta and set aside.

Pound the 1 lb chicken breasts to an even thickness (about 1/2 inch) for even cooking. Pat dry with paper towels.

In a small bowl, combine 1 tablespoon olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 3 tsp salt, and 1 tsp black pepper. Rub mixture evenly over both sides of the chicken breasts.

Heat a grill pan or outdoor grill over medium-high heat until hot. Lightly oil the grates or pan. Grill chicken 4–6 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest 5 minutes, then slice into thin strips.

In a large skillet over medium heat, melt 6 tablespoons unsalted butter. Add 3 cloves minced garlic and sauté 30–45 seconds until fragrant but not browned.

Sprinkle 2 tablespoons all-purpose flour over the butter and garlic, whisking continuously to form a smooth roux. Cook 1–2 minutes to remove raw flour taste, keeping the roux pale (do not let it brown).

Gradually whisk in 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Continue whisking until mixture thickens slightly, about 3–5 minutes.

Lower heat to medium-low and add 1.5 cups freshly grated Parmesan cheese and 2 ounces softened cream cheese. Whisk until cheese is melted and sauce is smooth.

Season the sauce with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/8 teaspoon freshly grated nutmeg (optional). Taste and adjust seasoning as needed.

Add the drained linguine to the skillet with the Alfredo sauce. Toss gently to coat. If the sauce is too thick, add up to 1/2 cup reserved pasta water, a few tablespoons at a time, until the sauce reaches a silky consistency that clings to the pasta.

Add the sliced grilled chicken to the pasta and gently toss to incorporate and warm the chicken through (about 1–2 minutes). Drizzle 1 tablespoon extra virgin olive oil and toss once more to finish.

Divide the Blue Moon Chicken Alfredo among warm plates. Garnish with 2 tablespoons chopped fresh parsley and 1/4 cup additional grated Parmesan. Serve with a lemon wedge on the side for optional brightening.