Ingredients
Equipment
Method
- Cook the linguine according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Set the pasta aside.
- Season the cut chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
- Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic burn.
- Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer. Stir in the smoked paprika, oregano, and red pepper flakes.
- Stir in the grated Parmesan cheese until the sauce is smooth. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
- Return the cooked chicken to the skillet. Add the drained linguine to the sauce and toss everything together until the pasta is fully coated.
- Serve immediately, garnished with fresh chopped parsley.
Notes
You can substitute chicken thighs for breasts if you prefer a richer flavor. If you do not have smoked paprika, use regular paprika, but the flavor profile will change slightly.