Start by dicing the chicken breast and mincing the garlic. Gather all ingredients.

Bring a large pot of salted water to a boil and cook the linguine for 8 to 10 minutes until al dente. Reserve pasta water, then drain.

Melt butter in a skillet over medium heat, add chicken, season with salt and pepper, and cook until golden brown, about 6 to 8 minutes.

Add minced garlic and red pepper flakes to the skillet and sauté for about 1 minute.

Lower the heat and add remaining butter and heavy cream, stirring until creamy, about 2 to 3 minutes.

Toss in the cooked pasta and combine well, adding reserved pasta water if necessary, and garnish with parsley.