Ingredients:
12 oz linguine pasta
2 tablespoons olive oil
1 lb boneless, skinless chicken breast, cut into strips
Salt and black pepper to taste
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon crushed red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Directions:
Cook linguine according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Season the chicken strips with salt and pepper, then cook until golden brown and fully cooked, about 6-8 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add the heavy cream, Parmesan cheese, minced garlic, basil, parsley, and crushed red pepper flakes if using. Stir well, bringing the mixture to a gentle simmer until the sauce thickens, about 3-5 minutes.
Return the chicken to the skillet and add the cooked linguine. Toss until the pasta and chicken are evenly coated with the creamy sauce.
Garnish with fresh parsley and serve warm.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 540 kcal | Servings: 4 servings