Description
This Easy One-Pot Spicy Chicken Linguine is a creamy, flavorful pasta dish made with tender seared chicken breasts, a rich heavy cream and Parmesan sauce, and a hint of heat from red chili flakes. Perfect for a quick and satisfying meal, it combines Italian seasonings and garlic in a single pot for minimal cleanup and maximum taste.
Ingredients
Scale
Chicken
- 2 pieces Boneless Skinless Chicken Breasts (Can substitute with thighs for more flavor)
Pasta
- 8 ounces Linguine Pasta (Fettuccine or tagliatelle can be used, avoid thinner options)
Sauce
- 1 cup Heavy Cream (Half-and-half can be used for a lighter texture)
- 1/2 cup Parmesan Cheese (Can substitute with Pecorino Romano for a sharper taste)
- 2 cups Chicken Broth (Vegetable broth can be used for a vegetarian option)
- 3 cloves Garlic Cloves (Use fresh for best flavor or substitute with garlic powder, 1/4 tsp per clove)
- 1 teaspoon Italian Seasoning (Homemade mix of dried basil, oregano, and thyme can serve as a substitute)
Seasoning and Oil
- 1 teaspoon Red Chili Flakes (Adjust according to heat preference)
- 2 tablespoons Olive Oil (Substitute with vegetable oil if needed)
- Salt & Pepper to taste (Essential seasonings to enhance flavors)
Instructions
- Season the chicken: Season the chicken breasts evenly with salt, pepper, Italian seasoning, and red chili flakes on both sides to ensure full flavor coverage.
- Sear the chicken: Heat olive oil in a large deep skillet or pot over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes on each side until the chicken is golden brown and cooked through. Remove from the pot and set aside.
- Sauté garlic: Reduce heat to medium-low and add minced garlic to the pot. Sauté for about 30 seconds until fragrant but not burnt to bring out its aroma.
- Add liquids and simmer: Pour in the chicken broth and heavy cream, stirring gently to combine all ingredients. Bring the mixture to a gentle simmer.
- Cook the linguine: Add uncooked linguine to the pot, making sure the pasta is submerged in the liquid. Stir frequently to prevent sticking and cook for 10-12 minutes until al dente.
- Combine chicken and pasta: Slice the cooked chicken into strips and return it to the pot. Toss everything together for an additional 1-2 minutes to blend flavors and heat through.
- Serve: Plate the creamy spicy chicken linguine hot, garnished with extra chili flakes and a sprinkle of grated Parmesan cheese for an extra burst of flavor.
Notes
- For a lighter dish, substitute heavy cream with half-and-half, but the sauce will be less rich.
- To increase spice, add more red chili flakes or a pinch of cayenne pepper.
- You can swap chicken breasts with thighs for juicier, more flavorful meat.
- Use vegetable broth instead of chicken broth to make it vegetarian-friendly, though you would need to substitute the chicken.
- Fresh garlic is preferred for the best aroma, but garlic powder can be used as a substitute at 1/4 teaspoon per clove.
- If using different pasta shapes, avoid thin pastas as they may overcook in the creamy sauce.
- For a sharper flavor, Pecorino Romano cheese can replace Parmesan cheese.
- Leftovers can be stored in the refrigerator for up to 2 days and gently reheated on the stovetop.
