Description
A quick and satisfying pasta dish featuring creamy sauce, tender chicken, and a kick of garlic, all made in under 30 minutes.
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
- Prepare your ingredients: Dice chicken into bite-sized pieces and mince the garlic.
- Cook the pasta: Fill a pot with salted water and bring it to a boil. Toss in the linguine and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.
- Sauté the chicken: In a skillet, melt half the butter over medium heat. Add chicken and season with salt and pepper. Cook until golden brown, about 6-8 minutes. Remove from skillet.
- Add garlic: In the same skillet, add minced garlic and red pepper flakes. Sauté until fragrant, about 1 minute.
- Create the sauce: Lower heat and add remaining butter and heavy cream. Stir until fully combined and creamy.
- Combine: Toss the cooked linguine into the skillet with the sauce. Add reserved pasta water as needed until the sauce reaches a silky consistency. Finish with chopped parsley.
Notes
Tip: Don’t skip the garlic for maximum flavor!