Description
Tender chicken tossed in a rich, buttery cream sauce with linguine and smoky spices, perfect for a hearty weeknight meal.
Ingredients
- 12 oz linguine pasta
- 1 ½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley or chives, chopped, for garnish
Instructions
- Cook linguine in salted boiling water according to package instructions until al dente, then drain, reserving ½ cup pasta water.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and smoked paprika. Cook until golden and cooked through, about 4–6 minutes. Remove and set aside.
- Reduce heat to medium and melt butter in the skillet. Add garlic and sauté for 1–2 minutes until fragrant.
- Stir in Italian seasoning and red pepper flakes, then pour in heavy cream. Simmer for 2–3 minutes until slightly thickened.
- Return chicken to the skillet and toss with cooked linguine, adding reserved pasta water if needed for a creamy consistency.
- Sprinkle Parmesan cheese over the pasta, toss until melted, and garnish with chopped parsley or chives before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk to restore creaminess. Serve with a side salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American