Ingredients:

  • 12 ounces (340g) linguine
  • 2 tablespoons (30ml) olive oil
  • 3 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1 cup (100g) grated Parmesan cheese
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2g) black pepper
  • ½ teaspoon (2g) red pepper flakes (optional for heat)
  • 1 pound (450g) boneless, skinless chicken breast, cut into bite-sized pieces
  • 8 ounces (225g) large prawns, peeled and deveined
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Boil a large pot of salted water.
  2. Cook the linguine according to package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat olive oil over medium-high heat.
  4. Add chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
  5. Add prawns to the skillet with chicken. Cook until they turn pink and opaque, about 3-4 minutes. Remove both from the skillet and set aside.
  6. In the same skillet, lower the heat and add minced garlic. Sauté until fragrant, about 30 seconds.
  7. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and combined.
  8. Season with additional salt, pepper, and red pepper flakes (if using).
  9. Return chicken and prawns to the skillet.
  10. Add the linguine, tossing to coat everything in the creamy sauce. Cook for an additional minute until heated through.
  11. Garnish with chopped parsley and serve with lemon wedges.