Chicken Linguine Alfredo

Heat the mixture of melted butter, olive oil, and minced garlic in a large cooking vessel over an intermediate heat setting. Cook the chicken breast until it reaches a fully cooked state, indicated by its loss of pink color in the center and clear juices running freely. Use a food thermometer to verify that the internal temperature of the chicken has reached at least 165 degrees Fahrenheit (74 degrees Celsius). Transfer the cooked chicken to a serving plate to cool slightly, then cut it into long, diagonal strips. Set aside the remaining butter mixture in the pan.

In a separate pot, bring a substantial amount of salted water to a rolling boil. Cook the long, thin pasta called linguine in the boiling water until it reaches an optimal level of doneness, characterized by a slight firmness to the bite. Remove from heat and set aside.

Reheat the reserved butter mixture in the pan over an intermediate heat setting. Add sliced onions and cook, stirring frequently, until they become soft but still retain some of their white color. Add water and a flavorful broth; bring to a boil and simmer, uncovered, for approximately 10 minutes. Stir in heavy cream, grated Parmesan cheese, milk, and chopped green onions until the sauce is well blended.

Place the cooked linguine in a large serving container. Arrange the chicken strips in a visually appealing pattern on top of the pasta. Pour the sauce over the chicken and distribute it evenly throughout the linguine. Garnish with chopped parsley before serving.