Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb), diced
- 8 oz linguine pasta
- 4–5 cloves fresh garlic, minced
- 6 tablespoons unsalted butter, divided
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
Instructions
- Dice chicken into bite-sized pieces and mince garlic.
- Bring a large pot of salted water to a boil. Cook linguine until al dente (8–10 minutes). Reserve some pasta water, then drain.
- In a large skillet over medium heat, melt 3 tablespoons butter. Add chicken, season with salt and pepper, and cook until golden brown and cooked through (6–8 minutes). Remove chicken from skillet.
- In the same skillet, add minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
- Reduce heat to low. Add remaining butter and heavy cream, stirring until smooth and creamy.
- Return chicken to the skillet. Add cooked linguine and toss to coat, adding reserved pasta water as needed to reach desired consistency.
- Sprinkle with chopped parsley and serve immediately.
Notes
- Reserve pasta water to help loosen and emulsify the sauce.
- Do not overcook the chicken to keep it tender and juicy.
- Add freshly grated parmesan for extra richness if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American