Linguine with Creamy Chicken, Italian Herbs, and Parmesan
(Linguine au poulet à la crème aux herbes italiennes et au parmesan)
Ingredients:
12 oz linguine pasta
2 tbsp olive oil
2 boneless, skinless chicken breasts (or thighs), sliced into thin strips
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tbsp dried Italian herbs (or a mix of basil, oregano, thyme, and rosemary)
1/4 tsp red pepper flakes (optional, for a little heat)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Extra Parmesan cheese (for serving)
Instructions:
Cook the linguine:
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
Cook the chicken:
Heat the olive oil in a large skillet over medium heat. Add the sliced chicken breasts (or thighs) and cook for 5-7 minutes, until browned and cooked through. Remove the chicken from the skillet and set it aside.
Make the creamy sauce:
In the same skillet, add a little more olive oil if needed and sauté the minced garlic for about 30 seconds until fragrant.
Add the chicken broth and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.
Stir in the heavy cream, Italian herbs, and red pepper flakes (if using). Simmer for another 3-5 minutes, until the sauce thickens slightly.
Combine everything:
Return the cooked chicken to the skillet and toss to coat it in the creamy sauce. Add the grated Parmesan cheese and stir until the cheese melts into the sauce.
Add the cooked linguine to the skillet, tossing everything together. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
Serve:
Season with salt and pepper to taste. Serve the linguine hot, garnished with fresh parsley and extra Parmesan cheese.