Ingredients
Scale
- 12 oz linguine pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts or thighs, sliced into strips
- Salt and black pepper to taste
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley or chives for garnish
- Optional: chopped jalapeños or red pepper flakes for extra spice
Instructions
- Cook the linguine pasta in a large pot of salted boiling water until al dente, then drain and set aside.
- In a skillet, heat olive oil over medium-high heat. Season chicken strips with salt, pepper, and smoked paprika, then cook until golden brown, about 6-8 minutes. Remove chicken and set aside.
- Reduce heat to medium and add butter to the skillet. Once melted, add minced garlic and cook until fragrant, about 1 minute. Stir in cayenne pepper.
- Pour in heavy cream and bring to a simmer, then stir in Parmesan cheese until the sauce thickens slightly. Adjust seasoning.
- Add the cooked chicken and linguine to the skillet, tossing until everything is coated with the creamy sauce. Garnish with parsley or chives.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed.
- Pair with garlic bread or a crisp salad for a complete meal.
- This dish can be customized with various pasta types according to preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan Cooking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 650 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 115mg