Creamy Chicken Alfredo

Directions

• Season the chicken breasts with salt, black pepper, onion powder, paprika, and garlic powder. In a large skillet, heat the cooking oil and butter over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes per side or until they are cooked through and have a nice golden-brown crust. Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Then slice it into thin strips. Set aside.
• Bring a large pot of salted water to a boil. Cook the Barilla Linguine according to the package instructions until it’s al dente. Drain the pasta and set it aside.
• In the same skillet used for the chicken, add a little more butter if needed and sauté the chopped white onions and minced garlic until they become translucent and fragrant.
• Sprinkle the all-purpose flour over the onions and garlic, and stir well to create a roux. Cook for a minute or two to remove the raw flour taste. Gradually whisk in the milk and chicken stock, stirring continuously until the mixture thickens and becomes smooth.
•  Add the cream cheese and mozzarella cheese, and continue to stir until the cheese has melted and the sauce is creamy and smooth. You can adjust the thickness of the sauce by adding more milk if necessary. Season the sauce with salt and black pepper to taste.
• Add the cooked linguine pasta and sliced chicken to the Alfredo sauce. Gently toss everything together until the pasta and chicken are well coated with the sauce. Serve and garnish with chopped coriander leaves and a generous sprinkle of grated Parmesan cheese.