Ingredients
Scale
- 12 oz linguine pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, sliced
- Salt and black pepper to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Optional: chopped green onions, for extra flavor
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the sliced chicken breasts with salt, pepper, and chili powder. Cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add minced garlic and cook until fragrant, about 1 minute. Stir in butter, smoked paprika, cumin, chili powder, and cayenne pepper. Melt the butter completely.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until the sauce is smooth and creamy.
- Add cooked chicken back to the skillet, then toss in cooked linguine. Stir to coat evenly and cook for an additional 2-3 minutes. Adjust seasonings as needed.
Notes
- Use high-quality ingredients, particularly fresh garlic and Parmesan cheese.
- Adjust spice levels by varying cayenne pepper and chili powder.
- Cook pasta al dente to maintain ideal texture.
- Stir frequently when making the sauce to prevent burning and ensure smoothness.
- Finish with fresh herbs for added flavor and color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Contains Dairy, Contains Meat
Nutrition
- Serving Size: 1 plate (about 1 1/4 cups)
- Calories: 680 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 125mg