Creamy Brown Butter Alfredo Linguine with Chicken by Thatfoodiegirl

Ingredients

• 450g (1 lb) linguine pasta
• 2 large chicken breasts, thinly sliced
• 115g (1/2 cup) unsalted butter
• 3 cloves garlic, minced
• 250ml (1 cup) heavy cream
• 100g (1 cup) parmesan cheese, freshly grated
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Boil a large pot of salted water and cook linguine according to package directions until al dente, about 8-10 minutes.
2. Season chicken slices with salt and pepper, then sear in a large skillet over medium-high heat until golden and cooked through, about 5-6 minutes; remove and set aside.
3. Melt butter in the same skillet over medium heat, swirling constantly until it turns golden brown and smells nutty, about 3-4 minutes.
4. Add minced garlic to the brown butter and sauté for 30 seconds until fragrant.
5. Pour in heavy cream, bringing to a gentle simmer for 2 minutes, then whisk in the parmesan cheese until smooth and melted.
6. Add the cooked pasta and seared chicken back into the skillet, tossing thoroughly for 1-2 minutes until the sauce coats every strand.
7. Serve immediately while hot until ready to serve.