Ingredients
Scale
- 12 oz chicken (boneless and skinless, sliced into strips)
- 8 oz linguine pasta
- 4 tbsp cowboy butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Olive oil, for cooking
Instructions
- Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add sliced chicken, season with salt, pepper, and smoked paprika. Cook until golden and cooked through, about 6-8 minutes. Remove from skillet and set aside.
- In the same skillet, add cowboy butter mixture and minced garlic. Sauté for 1-2 minutes until fragrant.
- Pour in heavy cream, stirring to combine. Let it simmer gently for 3-4 minutes.
- Stir in Parmesan cheese, salt, and pepper. Adjust seasoning to taste.
- Add cooked chicken back into the skillet. Gently toss in the drained linguine, ensuring thorough coating with the sauce.
- Cook for another 2 minutes to meld flavors. Serve hot, garnished with chopped parsley and extra Parmesan cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low heat, adding a splash of cream or broth to maintain creaminess.
- For a spicier version, add chili flakes or hot sauce to the cowboy butter sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb (if using low-carb pasta)
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 560mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 130mg