Creamy Chicken on Linguine

Step 1
Heat butter, olive oil, and garlic in a large saut? pan over medium heat. Cook chicken in hot butter mixture until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).?Remove chicken to a plate to cool slightly, then slice diagonally into long strips. Reserve butter mixture in the pan.

Step 2
Meanwhile, bring a large pot of salted water to a boil. Cook linguine in boiling water until tender yet firm to the bite, about 11 minutes. Drain and set aside.

Step 3
Reheat butter mixture in the pan over medium heat. Add onion and saut?, stirring often, until onion is soft but still white. Add water and bouillon; bring to a boil and simmer, uncovered, for about 10 minutes. Stir in cream, Parmesan cheese, milk, and green onions until sauce is well combined.

Step 4
Place linguine in a large bowl. Arrange chicken slices in a decorative pattern on top. Pour sauce over chicken and around linguine. Garnish with parsley to serve.