Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 12 oz linguine pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, smoked paprika, and chili powder. Cook chicken until golden brown and cooked through, about 5-7 minutes per side. Remove from skillet and set aside.
- In the same skillet, add the remaining olive oil and sauté minced garlic until fragrant, about 30 seconds. Add cherry tomatoes and cook until they soften slightly. Pour in the heavy cream and butter, stirring until melted and combined. Add cooked chicken back into the skillet.
- Break the linguine in half before adding to the skillet. Pour enough water to just cover the pasta, then bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 10 minutes.
- Check seasoning and adjust salt and pepper as needed. Garnish with chopped fresh parsley and grated Parmesan cheese if desired. Serve hot for a hearty and flavorful butter chicken pasta.
Notes
- Use chicken thighs instead of breasts for extra juiciness and flavor.
- Stir frequently to prevent the sauce from sticking or burning at the bottom.
- Garnish with additional herbs or cheese to enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: American
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 6g
- Sodium: 350mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg