Description
A delightful dish featuring tender chicken in a creamy butter sauce, tossed with linguine and infused with garlic.
Ingredients
Scale
- 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
- Prepare your ingredients: Start by dicing your chicken into bite-sized pieces and mincing the garlic.
- Cook the pasta: Boil salted water in a pot and cook the linguine until it’s al dente, which usually takes about 8-10 minutes. Save a bit of the pasta water before draining.
- Sauté the chicken: In a large skillet, melt half of the butter over medium heat. Add the diced chicken, season it with salt and pepper, and cook until it’s golden brown and fully cooked through, about 6-8 minutes. Remove the chicken from the skillet.
- Add garlic: In the same skillet, add the minced garlic and red pepper flakes. Sauté until fragrant, around 1 minute.
- Create the sauce: Reduce the heat, then add the remaining butter and heavy cream. Stir until everything is blended and creamy.
- Combine: Toss the cooked linguine in the skillet with the sauce, adding reserved pasta water as needed to reach your desired consistency. Finish with the chopped parsley.
Notes
For a lighter version, you can use half-and-half instead of heavy cream and reduce the butter. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken pasta, creamy linguine, quick dinner recipe