Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken breasts About 3-4 pieces
- 8 oz Linguine pasta Use your preferred pasta shape
- 4-5 cloves Fresh garlic, minced
- 6 tbsp Unsalted butter
- 1 cup Heavy cream Can substitute with half-and-half or dairy-free alternatives
- ¼ cup Chopped fresh parsley For garnish
- ½ tsp Red pepper flakes Adjust to taste
- Salt and pepper to taste
Method
Preparation
- Dice the chicken into bite-sized pieces and mince the garlic.
Cooking the Pasta
- Boil salted water in a pot and cook the linguine until al dente, about 8-10 minutes. Remember to reserve some pasta water before draining.
Cooking the Chicken
- In a skillet, melt half of the butter over medium heat. Add the chicken, season it with salt and pepper, and cook until golden brown, around 6-8 minutes. Once done, remove the chicken from the skillet.
Making the Sauce
- In the same skillet, add the minced garlic and red pepper flakes, and sauté until fragrant, about 1 minute.
- Lower the heat and add the remaining butter and heavy cream. Stir until everything is combined and creamy.
Combining
- Toss the cooked linguine with the sauce in the skillet, adding the reserved pasta water until you reach the desired consistency.
- Finish by adding the chopped parsley.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 72gProtein: 35gFat: 24gSaturated Fat: 14gSodium: 780mgFiber: 3gSugar: 2g
Notes
To prevent overcooking the chicken, keep a close eye on it. You can add sun-dried tomatoes or spinach for additional flavor and nutrition. Leftovers can be stored in an airtight container for up to 3 days.
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