Ingredients
Scale
- 12 oz linguine
- 1 lb chicken breasts, sliced into strips
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust for spice preference)
- 4 tablespoons unsalted butter
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream or whole milk
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the linguine in salted boiling water until al dente, then drain and set aside. Prepare your chicken by slicing into strips.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, melt the butter and sauté minced garlic and red pepper flakes for 1-2 minutes until fragrant.
- Add the cooked chicken back into the skillet, then pour in heavy cream. Bring to a gentle simmer, then stir in mozzarella and Parmesan until melted and creamy. Season with salt and pepper to taste.
- Add cooked linguine to the skillet, tossing to coat evenly. Let simmer for 2-3 minutes to meld flavors.
- Garnish with chopped parsley and serve hot, optionally with additional Parmesan cheese and garlic bread.
Notes
- Adjust the spice level by varying the amount of red pepper flakes.
- For a richer flavor, use freshly grated Parmesan cheese.
- Serve immediately for the best cheese melt and sauce consistency.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of milk or cream if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal Kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 125 mg