Description
Tender grilled chicken slices served over silky linguine coated in a creamy, spicy garlic-parmesan sauce with just the right amount of heat.
Ingredients
Scale
- 1 ½ lbs chicken breasts
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- 12 oz linguine (uncooked)
- 3 tbsp butter
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes (plus extra for garnish)
- Salt & pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Rub chicken breasts with olive oil and seasonings (paprika, garlic powder, chili powder, salt, pepper). Grill or pan-sear chicken over medium-high heat for 6–8 minutes per side, until cooked through. Let rest, then slice into strips.
- In a large deep skillet or pot, melt butter. Add garlic and sauté until fragrant. Pour in chicken broth and heavy cream. Bring to a simmer.
- Add linguine (uncooked) directly into the pot. Stir occasionally to prevent sticking. Cook until pasta is tender, about 10–12 minutes.
- Stir in Parmesan cheese, Italian seasoning, red pepper flakes, and adjust salt/pepper to taste.
- Add sliced chicken on top of the creamy linguine. Garnish with parsley and extra chili flakes for heat. Serve hot straight from the pot!
Notes
- For extra heat, add more crushed red pepper flakes.
- Ensure the chicken is cooked through before slicing.
- This dish can be made in advance and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg