Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 12 oz (340 g) linguine pasta
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for added heat
Instructions
- Bring a large pot of salted water to a boil and cook the linguine until al dente. Drain and set aside.
- Season chicken with salt, pepper, paprika, and thyme. In a skillet, melt butter over medium heat, cook chicken until golden brown, about 6-8 minutes per side. Remove and slice.
- In the same skillet, melt remaining butter, sauté garlic until fragrant, then stir in heavy cream and bring to simmer. Add Parmesan and mix until melted.
- Combine pasta and chicken with the sauce, garnish with parsley, and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on low heat, adding a splash of cream or milk.
- This dish pairs well with a crisp salad or roasted veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
- Diet: High-protein
Nutrition
- Serving Size: 1 serving
- Calories: 650 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg