Ingredients
Scale
- 12 oz of linguine pasta
- 1 lb of boneless, skinless chicken breasts or thighs, sliced into strips
- 2 tablespoons of unsalted butter
- 4 cloves of garlic, minced
- 1 cup of chicken broth
- 1 cup of heavy cream or half-and-half
- 1 teaspoon of smoked paprika
- 1 teaspoon of Italian seasoning
- Salt and pepper to taste
- 1 cup of grated Parmesan cheese
- Fresh parsley, chopped (optional for garnish)
- Red pepper flakes (optional for a spicy kick)
Instructions
- Start by bringing a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions. Drain, then set aside, reserving about ½ cup of pasta water.
- In a large skillet over medium heat, melt the butter. Add sliced chicken and season with salt, pepper, smoked paprika, and Italian seasoning. Cook until golden and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Add minced garlic to the same skillet and cook until fragrant, about 1 minute. Pour in chicken broth and bring to a simmer, scraping up browned bits. Stir in heavy cream and cook for 3-4 minutes until slightly thickened.
- Return the cooked chicken to the skillet. Add the cooked linguine and toss to coat with the sauce. Stir in Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
Notes
- Use gluten-free pasta if you need a gluten-free version.
- Adjust spice levels by adding more or less red pepper flakes.
- You can substitute chicken with shrimp, turkey, or plant-based proteins.
- For a lighter option, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Flexible, can be adapted to gluten-free, low-carb, or dairy-free
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg