Ingredients
Scale
- 12 oz linguine pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces, season with salt, pepper, and paprika. Cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer.
- Add the cooked chicken back into the skillet, then stir in grated Parmesan cheese and red pepper flakes if using. Mix until the sauce thickens slightly, about 3-4 minutes. Toss in the cooked linguine and stir well to coat the pasta evenly with the creamy sauce.
Notes
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt.
- Add vegetables like spinach or bell peppers for extra nutrients.
- Garnish with additional Parmesan and fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Anyone
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 120 mg