Description
A comforting and creamy pasta dish combining tender chicken and garlic in a buttery sauce, perfect for busy weeknights or family dinners.
Ingredients
- 3-4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz linguine pasta
- 4-5 cloves fresh garlic, minced
- 6 tbsp unsalted butter
- 1 cup heavy cream
- ¼ cup chopped fresh parsley
- ½ tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Dice the chicken into bite-sized pieces and mince the garlic cloves.
- In a large pot, bring salted water to a boil and cook the linguine until al dente, about 8-10 minutes. Save a cup of the pasta water before draining.
- Melt half of the butter in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until golden brown, about 6-8 minutes. Remove the chicken and set aside.
- In the same skillet, add the minced garlic and red pepper flakes. Sauté for about a minute until fragrant.
- Reduce heat and stir in the remaining butter and heavy cream until creamy.
- Toss the cooked linguine into the skillet with the sauce, adding reserved pasta water as needed. Mix in the cooked chicken and chopped parsley.
Notes
For a lighter option, swap butter for olive oil and use less cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American