Ingredients
Scale
- 8 oz. linguine pasta
- 2 chicken breasts, diced
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon black pepper
- Salt, to taste
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped parsley, for garnish
Instructions
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the diced chicken to the skillet and season it with paprika, black pepper, and salt. Cook until the chicken is golden brown and cooked through, about 5-7 minutes.
- Once the chicken is cooked, stir in the heavy cream and Parmesan cheese. Cook for an additional 2-3 minutes. Meanwhile, cook the linguine according to package directions, then drain. Toss the linguine in the skillet with the chicken and sauce.
- Plate the Cowboy Butter Chicken Linguine and garnish with chopped parsley for a fresh touch. Serve with extra Parmesan cheese if desired.
Notes
- For the best flavor, use high-quality butter and fresh ingredients.
- If storing leftovers, keep them in an airtight container in the refrigerator for up to 3 days.
- Add a splash of cream when reheating to restore the sauce’s texture.
- This recipe is adaptable to different pasta types, such as fettuccine or penne.
- Can be made ahead by preparing chicken and sauce in advance and cooking linguine just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Skillet
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 plate
- Calories: 500 Kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg