Ingredients
Scale
- 12 oz linguine pasta
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 cup heavy cream
- 1/2 cup unsalted butter
- Juice of 1 lemon
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken strips with salt, pepper, and smoked paprika, then cook for 5-7 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium. Add garlic and red pepper flakes, sauté for 1 minute. Pour in heavy cream and butter, stirring until melted. Add lemon juice and stir well.
- Return cooked chicken to the skillet along with the linguine. Toss until the pasta is coated with the sauce. Stir in Parmesan cheese for extra richness.
- Garnish with chopped parsley and extra Parmesan. Serve hot with lemon wedges for added zest.
Notes
- Use fresh garlic and high-quality Parmesan for best flavor.
- Adjust red pepper flakes to your spice preference.
- Sprinkle smoked paprika generously for a smoky flavor.
- Ensure chicken reaches an internal temperature of 165°F for safety.
- Chop parsley thoroughly for vibrant color and aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein, Nut-Free
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 650 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg