Ingredients
Scale
- 12 oz linguine pasta
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 3 tbsp cowboy butter (or substitute with garlic herb butter)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: Red pepper flakes for spice
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine until al dente, following package instructions. Drain and set aside.
- In a large skillet, melt 3 tablespoons of cowboy butter over medium-high heat. Add sliced chicken breasts and season with salt, pepper, smoked paprika, and chili powder. Cook until browned and cooked through, about 5-7 minutes.
- Reduce heat to medium. Pour in heavy cream, stirring to combine. Simmer for 2-3 minutes until slightly thickened. Stir in grated Parmesan cheese until melted and smooth.
- Add cooked linguine to the skillet. Toss to coat the pasta evenly with the sauce and chicken. Garnish with freshly chopped parsley and red pepper flakes if desired. Serve immediately.
Notes
- Use high-quality ingredients for best flavor.
- Don’t overcook the chicken to keep it tender and juicy.
- Adjust spice levels with red pepper flakes or chili powder to taste.
- Garnish generously with fresh herbs for added freshness.
- Consider adding vegetables like spinach or mushrooms for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 125mg
