Four-Cheese Chicken Linguine in Provolone Cream Sauce
Ingredients:
2 large boneless, skinless chicken breasts, cut into thick bite-size pieces
1½ teaspoons Cajun seasoning
1 teaspoon kosher salt
¾ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
12 ounces linguine pasta
2 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves garlic, minced
1 cup low-sodium chicken broth
1½ cups heavy cream
4 ounces cream cheese, softened
4 ounces Velveeta cheese, cubed
¾ cup shredded provolone cheese
¾ cup shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon crushed red pepper flakes (optional)
2 tablespoons chopped fresh parsley, plus more for garnish
Directions:
1. Bring a large pot of salted water to a boil. Add linguine and cook until al dente. Drain, drizzle lightly with olive oil, and set aside.
2. Pat the chicken pieces dry with paper towels. Season them with Cajun seasoning, salt, black pepper, and smoked paprika. Toss to coat evenly.
3. In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken pieces in a single layer and sear for about 5 to 6 minutes per side, until golden brown, cooked through, and slightly crisp at the edges. Remove and set aside on a plate.
4. In the same skillet, melt 2 tablespoons of butter and sauté the minced garlic for 30 seconds until fragrant.
5. Deglaze the pan with chicken broth and lemon juice, scraping up the browned bits from the bottom for extra flavor. Let simmer for 1 to 2 minutes.
6. Lower the heat to medium and pour in the heavy cream. Add cream cheese and Velveeta cubes, whisking constantly until melted and smooth.
7. Stir in the provolone, mozzarella, and Parmesan cheeses gradually until the sauce becomes thick, glossy, and creamy.
8. Add garlic powder, onion powder, and crushed red pepper flakes if using. Stir in chopped parsley and let the sauce thicken slightly.
9. Add the cooked linguine and toss until every strand is coated in the rich, four-cheese sauce.
10. Arrange the creamy linguine on one side of a plate and the seared chicken on the other. Drizzle a spoonful of sauce over the chicken and garnish with fresh parsley and extra Parmesan before serving.
Cooking Time:30 minutes | Servings:4 | Calories:~740 per serving