I was searching through my cookbook recently looking for a new recipe to try. I came across one for homemade alfredo sauce and as I quite like fettuccine alfredo I decided to try it. In doing so I created an entirely new and, in my humble opinion, delicious recipe. It might seem strange to say that I made something new by following a recipe, but the recipe I was following was only for a sauce. I added to that sauce what I thought might make it better. Noodles were an obvious choice, but chicken sounded like it might round out the recipe.
Roasted garlic chicken linguine is excellent for a date night dish. Though it may seem a bit extravagant, it is perfectly fine for a common dinner as well. I prefer to use linguine — it’s the best option when compared with other noodles. It is the perfect thickness as it is thinner than fettuccine, but thicker than spaghetti. Feel free to play around with what you like though — a recipe can always be improved.
3 Diced chicken breasts
5 Minced medium or large cloves of garlic
1 box of linguine
2 Tablespoons of butter
1 Cup butter
1 Cup whipping cream
1/2 Cup parmesan cheese (Can be the grated bottle stuff bought in stores)
1/2 teaspoon salt
A dash of Pepper
A dash of Garlic Powder
Cook and drain the pasta.
While the pasta is cooking melt the tablespoons of butter in a frying pan and roast the minced garlic and diced chicken until the chicken is lightly browned and the garlic chunks are a medium/dark brown. Maintain the chicken so it doesn’t burn.
Meanwhile in a small/medium sauce pan heat the 1 cup (2 sticks) of butter and 1 cup of whipping cream. Stir it frequently until the butter is completely melted and it starts to bubble. Simmer about 10 minutes (or as long as you like. I do so until the chicken is cooked.) Stirring every now and again. Remove from heat and stir in the cheese and salt. Add pepper and garlic powder to taste.
Mix drained noodles, roasted chicken and garlic and alfredo sauce in a pot. Serve and enjoy.