Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into medallions
  • 1 lb dry linguine pasta
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 cup grape tomatoes, halved
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 cup fresh parsley, chopped
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Slice the 1.5 lbs of chicken breasts into 1/2 inch medallions and season them with the salt, pepper, smoked paprika, and garlic powder.
  2. Fill a large pot with water, add a generous handful of salt, and bring to a rolling boil.
  3. Heat the 1 tbsp olive oil in a large skillet over medium high heat until the oil shimmers. Add the chicken in a single layer and cook for 3-4 minutes per side until golden and opaque.
  4. Drop the 1 lb of linguine into the boiling water and cook for about 8 minutes. Aim for 2 minutes less than the package directions for true al dente.
  5. Remove the chicken from the skillet and set aside. In the same pan, add the 3 cloves of minced garlic and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant and slightly softened.
  6. Pour the 2 cups of heavy cream into the skillet, scraping the bottom with a wooden spoon to release the brown bits. Simmer for 5 minutes until slightly thickened and bubbling.
  7. Whisk in the 1 cup of Parmesan cheese and a 1/4 cup of the starchy pasta water. Stir constantly until the sauce is silky and smooth.
  8. Use tongs to transfer the linguine directly into the sauce. Add the halved grape tomatoes and the cooked chicken medallions.
  9. Add another splash of pasta water if the sauce looks too thick. Toss everything together for 2 minutes until the sauce coats every strand and the tomatoes just begin to soften.
  10. Remove from heat and stir in the 1/2 cup of fresh chopped parsley. Serve immediately while the sauce is at its most velvety.