Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp garlic powder
  • 2 tbsp avocado oil
  • 12 oz linguine
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup heavy cream
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 tsp red pepper flakes

Instructions:

  1. Pat the chicken bites completely dry with paper towels. Season with kosher salt, black pepper, and garlic powder.
  2. Heat 2 tablespoons of oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering. Add chicken in a single layer and sear undisturbed for 5-7 minutes to develop a golden brown crust. Toss and cook for 2 more minutes, then remove from pan and set aside.
  3. Boil linguine in salted water until al dente. While pasta cooks, reduce skillet heat to medium and melt 4 tablespoons of butter.
  4. Add minced garlic and optional red pepper flakes to the foaming butter. Sauté for 1 minute until fragrant, ensuring the garlic does not brown.
  5. Whisk in heavy cream and slowly add the grated Parmesan cheese one handful at a time, whisking constantly until the sauce is smooth and emulsified.
  6. Return the seared chicken and cooked linguine to the skillet. Toss with tongs to coat the pasta in the sauce. Garnish with fresh parsley and serve immediately.