Ingredients
Scale
- 12 oz linguine pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into strips
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup freshly grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Cook linguine in salted boiling water until al dente, then drain, reserving 1/2 cup pasta water.
- In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, cook until golden and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in smoked paprika, thyme, and red pepper flakes if using.
- Pour in heavy cream, stirring constantly, and simmer gently. Return cooked chicken to the skillet.
- Add cooked linguine to the sauce, toss to coat. If needed, stir in reserved pasta water to loosen sauce. Mix in grated Parmesan cheese and garnish with chopped parsley before serving.
Notes
- You can substitute chicken with shrimp, beef, or plant-based proteins.
- For an extra kick, add more red pepper flakes or hot sauce.
- Reheat leftovers gently with a splash of milk or cream for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal Kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg