Ingredients
Scale
- 12 oz linguine pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup cheddar cheese or parmesan cheese
- 2 tablespoons cowboy butter or garlic butter
- Fresh parsley, chopped, for garnish
- Optional: red pepper flakes for added spice
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Drain and set aside.
- In a large skillet over medium heat, heat olive oil. Season chicken strips with salt, pepper, and smoked paprika. Cook until golden and cooked through, about 6-8 minutes. Remove from skillet.
- In the same skillet, add minced garlic and sauté for 30 seconds. Add cherry tomatoes and cook for 2-3 minutes until softened.
- Pour in heavy cream, stir and add cowboy butter and cheeses. Optional: add red pepper flakes for spice. Let simmer to thicken.
- Return cooked chicken to skillet, add cooked linguine, and toss to coat in the sauce. Adjust seasoning if needed.
Notes
- Store leftovers in an airtight container for up to 3 days. Reheat with a splash of milk or cream to maintain creaminess.
- You can customize spice levels by adding more red pepper flakes or hot sauce.
- Adjust cheese type and amount to taste for different flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Contains Dairy
Nutrition
- Serving Size: 1 plate
- Calories: 560 kcal Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 125 mg