Instructions
- Cook Linguine according to package directions. Reserve 1 cup pasta water before draining.
- Season Chicken with Salt and Pepper.
- Heat Olive Oil in a large skillet over medium-high heat. Add Chicken and cook for 4-5 minutes per side, or until golden brown and cooked through.
- Remove Chicken from skillet and set aside. Add Butter to the skillet and melt. Add Garlic and cook for 1 minute, until fragrant.
- Pour in White Wine and Chicken Broth. Bring to a simmer and cook for 3-4 minutes, scraping up any browned bits from the bottom of the skillet.
- Stir in Lemon Juice, Parsley, and Red Pepper Flakes. Reduce heat to low and stir in Heavy Cream. Return Chicken to the skillet and coat with sauce.
- Add cooked Linguine to the skillet and toss to combine. If sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
- Serve immediately.
