Spicy Garlic Butter Chicken (Printable Version)
# What You'll Need:
→ Poultry
01 -
Boneless, skinless chicken thighs or breasts
→ Seasonings
02 -
Salt
03 -
Black pepper
04 -
Smoked paprika
05 -
Red pepper flakes
06 -
Fresh garlic cloves, minced
→ Fats and Oils
07 -
Unsalted butter
08 -
Olive oil
→ Pasta
09 -
Linguine pasta
→ Dairy
10 -
Heavy cream
11 -
Cream cheese
12 -
Parmesan cheese, grated
13 -
Mozzarella cheese, grated
14 -
Fontina cheese, grated
15 -
Asiago cheese, grated
→ Herbs
16 -
Fresh parsley, chopped
# Step-by-Step Directions:
01 -
Season chicken evenly with salt, pepper, smoked paprika, and red pepper flakes. Heat olive oil and unsalted butter in a cast iron skillet over medium heat. Add minced garlic and sauté until fragrant. Sear chicken until golden brown and cooked through. Remove and set aside.
02 -
Bring a large pot of salted water to a boil. Cook linguine until al dente according to package instructions. Drain and reserve some pasta water. Set pasta aside.
03 -
Reduce heat on the skillet to low. Pour in heavy cream and stir in cream cheese until melted and smooth. Gradually whisk in Parmesan, mozzarella, fontina, and asiago cheeses until fully incorporated. Season with salt and pepper to taste.
04 -
Add drained linguine directly into the cheese sauce. Toss thoroughly to coat each strand. Add reserved pasta water as needed to loosen the sauce for a creamy consistency.
05 -
Slice the cooked chicken and arrange over the linguine. Sprinkle with freshly chopped parsley and an extra pinch of red pepper flakes for added heat if desired. Serve immediately.
# Helpful Notes:
01 -
Use gluten-free pasta to make the dish gluten-free. Reheat leftovers gently in a skillet with added cream to maintain sauce texture.