Ingredients
Scale
- 12 oz linguine pasta
- 2 tablespoons unsalted butter
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Optional: red pepper flakes for added spice
Instructions
- Boil salted water and cook linguine until al dente. Drain and set aside.
- Melt butter in a large skillet over medium heat. Add chicken strips, season with smoked paprika, chili powder, salt, and black pepper. Cook until golden and cooked through, about 5-7 minutes. Remove from skillet.
- Add minced garlic to the same skillet and sauté for 30 seconds. Pour in heavy cream, bring to a simmer, then stir in Parmesan cheese until melted and smooth.
- Return cooked chicken to the skillet. Add pasta and toss to coat evenly. Garnish with chopped parsley and red pepper flakes if desired. Serve immediately.
Notes
- Ensure pasta is cooked al dente for best texture.
- Use fresh garlic and high-quality Parmesan for richer flavor.
- Adjust spice levels with red pepper flakes according to taste.
- If sauce thickens upon refrigeration, thin it with a splash of milk or chicken broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg