Ingredients
- 2 boneless, skinless chicken breasts, cubed
- 8 oz linguine pasta
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- Juice of ½ lemon (about 1 tablespoon)
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook linguine until al dente. Drain and reserve ½ cup of pasta water.
- Heat olive oil in a large skillet over medium-high heat. Add cubed chicken, season with salt, pepper, and paprika, and cook for 5–6 minutes until golden and cooked through. Remove chicken and set aside.
- In the same skillet, reduce heat to medium and melt the butter. Add garlic and red pepper flakes, cooking for about 1 minute until fragrant.
- Stir in lemon juice and add the heavy cream. Simmer for 2–3 minutes to slightly thicken the sauce.
- Return the chicken to the skillet and add the cooked linguine. Toss everything together, adding reserved pasta water if needed to loosen the sauce.
- Stir in Parmesan cheese, adjust seasoning, and garnish with chopped parsley before serving.
Notes
- Swap chicken for shrimp or sausage for variety.
- Add spinach, mushrooms, or bell peppers for extra nutrition.
- Use half-and-half or whole milk instead of heavy cream for a lighter version.
- Try different pasta shapes like fettuccine, spaghetti, or penne.
- Increase red pepper flakes or add hot sauce for more heat.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
