Ingredients
For the Chicken
- 3 boneless, skinless chicken breasts (about 1.5 lbs), cubed
- Salt and pepper, to taste
- 1 tsp smoked paprika
For the Sauce
- 4 tbsp unsalted butter
- 4 cloves fresh garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
For the Pasta
- 8 oz linguine pasta
Finishing Touches
- 2 tbsp fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Prepare Ingredients: Chop the garlic and cube the chicken breasts into bite-sized pieces. Roughly chop the parsley and juice the lemon, setting everything aside for assembly.
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta and set aside.
- Sauté the Chicken: In a large skillet over medium heat, melt the butter. Season the cubed chicken with salt, pepper, and smoked paprika. Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
- Add Garlic and Spices: Stir in the minced garlic with the chicken and sauté for 1-2 minutes, just until fragrant and softened, being careful not to brown the garlic.
- Make the Sauce: Pour in the chicken broth, scraping up any brown bits from the pan, then add the heavy cream. Bring the mixture to a simmer and let it cook for about 3-5 minutes, letting the sauce slightly thicken.
- Toss Pasta with Sauce: Add the cooked linguine to the skillet, tossing well to coat. If the sauce is too thick, gradually stir in the reserved pasta water until you reach the desired consistency.
- Finish & Serve: Remove from heat and stir in the chopped parsley and fresh lemon juice. Taste and adjust seasoning as needed. Serve immediately, garnished with extra parsley if desired.
Notes
- For added depth, substitute the chicken with shrimp or add vegetables like bell peppers or spinach.
- Reserve some pasta water to loosen the sauce if it thickens too much.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
- Use low-sodium chicken broth to control salt levels, especially if adding Parmesan as a finishing touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 plate (about 1/4 recipe)
- Calories: 630
- Sugar: 2g
- Sodium: 550mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
