Ingredients
Method
Instructions
- Bring a large pot of salted water to boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and cook for 1 minute until fragrant. Stir in red pepper flakes, oregano, and thyme. Add chicken broth and scrape up any browned bits from the bottom of the pan.
- Stir in heavy cream and Parmesan cheese until smooth. Return chicken to the skillet along with the drained linguine. Add reserved pasta water a little at a time until the sauce reaches your desired consistency. Toss everything together and garnish with fresh parsley.
Notes
For tender chicken, bring to room temperature for 15 minutes before cooking. Always reserve pasta water as it helps sauce cling to pasta. Adjust red pepper flakes to control spice level.
