Ingredients
- 3-4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz linguine pasta
- 4-5 cloves fresh garlic, minced
- 6 tbsp unsalted butter
- 1 cup heavy cream
- ¼ cup chopped fresh parsley
- ½ tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Prepare your ingredients: Start by dicing the chicken into bite-sized pieces and mincing the garlic.
- Cook the pasta: In a pot, boil salted water and cook the linguine until al dente, which takes about 8-10 minutes. Remember to reserve some pasta water before draining.
- Sauté the chicken: In a skillet, melt half of the butter over medium heat. Add the chicken, season with salt and pepper, and cook until golden brown, about 6-8 minutes. Once done, remove the chicken from the skillet.
- Add garlic: In the same skillet, add the minced garlic and red pepper flakes. Sauté them until fragrant, which should take about 1 minute.
- Create the sauce: Lower the heat and add the remaining butter and cream. Stir until everything is combined and creamy.
- Combine: Toss the cooked linguine with the sauce in the skillet. You can add some reserved pasta water to get the desired consistency. Finish by stirring in the chopped parsley.
Notes
Make sure not to overcook the linguine; al dente pasta holds up better in the dish. Feel free to adjust the amount of red pepper flakes according to your spice preference. Chopping the chicken into uniform pieces helps it cook evenly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: N/A