8 ounces dried linguine noodles
1 8 ounce package quality cream cheese, cubed
6 tablespoons butter, cubed
1/2 cup whole milk
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
Salt and pepper, to taste
2 boneless skinless chicken breasts, cooked and cubed
2 cups chopped broccoli, fresh or frozen and thawed
1/2 cup chopped red bell pepper
1/4 cup plus 4 Tbsp. grated Parmesan cheese
Cook linguine in a medium pot of boiling water per package directions or until al dente’. Drain the pasta well and set aside.
Melt cream cheese and butter in a large skillet over medium heat; stir the cream cheese and butter until smooth. Add the milk, garlic powder, crushed red pepper flakes, salt and pepper. Cook and stir for 3 minutes, or until sauce has thickened.
Add the cooked chicken, broccoli, and red pepper. Cook over medium heat for 5 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Stir in grated Parmesan cheese and serve immediately over the cooked pasta. Top with additional Parmesan cheese if desired.