Ingredients
Scale
- 12 oz (340 g) chicken breasts, thinly sliced
- 8 oz (225 g) linguine or preferred pasta
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup heavy cream or whole milk
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Olive oil for cooking
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine until al dente, then drain and set aside. Season the sliced chicken breasts with salt, pepper, smoked paprika, and dried thyme. In a large skillet, heat olive oil over medium-high heat, then cook the chicken until golden brown and cooked through. Remove from skillet.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. If desired, stir in crushed red pepper flakes for heat. Pour in heavy cream or milk, stirring to combine. Let simmer for 2–3 minutes until slightly thickened. Stir in Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper.
- Return cooked chicken to the skillet and toss to coat with sauce. Add cooked linguine and toss everything together until heated through. Garnish with chopped parsley and additional Parmesan cheese before serving.
Notes
- For a lighter version, substitute heavy cream with milk or plant-based milk and use less butter.
- Can be prepared ahead; keep components separate and reheat with sauce.
- Adding sautéed mushrooms or crispy bacon enhances flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Dairy
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 540mg
- Fat: 42g
- Saturated Fat: 21g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg