Ingredients
Scale
- 12 oz linguine pasta
- 2 large chicken breasts, sliced into strips
- 3 tbsp butter (preferably cowboy butter)
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
- Red pepper flakes (optional, for added zest)
Instructions
- Bring a large pot of salted water to a boil, cook the linguine until al dente, then drain and set aside. Season the chicken strips with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add chicken strips and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, melt cowboy butter. Add minced garlic and cook until fragrant, about 1 minute. Pour in heavy cream, stirring constantly. Add Parmesan cheese, salt, pepper, and red pepper flakes. Simmer for 2-3 minutes until slightly thickened.
- Add cooked chicken back to the skillet with the sauce. Toss in the cooked linguine, ensuring it’s coated evenly. Garnish with chopped parsley before serving.
Notes
- Use fresh garlic and high-quality butter for maximum flavor.
- Cook pasta slightly less than al dente to prevent over-softening when mixing with sauce.
- Adjust seasonings and spice levels to your taste.
- Add vegetables like spinach or cherry tomatoes for extra nutrition and color.
- You can experiment with different cheeses or herbs to customize flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Contains Dairy, Contains Meat
Nutrition
- Serving Size: 1 plate (approx. 1/4 of recipe)
- Calories: 650 Kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg