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
- Dice chicken into bite-sized pieces and mince garlic.
- Boil salted water and cook linguine until al dente (about 8-10 minutes). Reserve some pasta water before draining.
- In a skillet, melt half the butter over medium heat. Add chicken, season with salt and pepper, and cook until golden brown (about 6-8 minutes). Remove chicken from skillet.
- In the same skillet, add minced garlic and red pepper flakes; sauté until fragrant (about 1 minute).
- Lower heat, add remaining butter and heavy cream. Stir until combined and creamy.
- Toss cooked linguine with the sauce in the skillet, adding reserved pasta water for desired consistency. Finish with chopped parsley.
Notes
Serve warm and sprinkle with extra parsley. Pairs well with salad or garlic bread. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg
Keywords: chicken linguine, cowboy butter, creamy pasta, quick dinner