Ingredients
Scale
- 1 lb (450g) chicken breasts, sliced into strips
- 12 oz (340g) linguine pasta
- ½ cup cowboy butter (or garlic butter with spices)
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil, cook linguine until al dente, drain and set aside.
- Heat olive oil in a large skillet. Season chicken strips with salt, pepper, smoked paprika, chili powder, and cumin. Sauté until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- Add cowboy butter to the same skillet, melt over medium heat. Sauté garlic and onion until fragrant, about 2 minutes. Pour in heavy cream, stir, and simmer gently. Stir in Parmesan cheese until smooth and creamy.
- Return chicken to skillet, mix with sauce. Add cooked linguine, toss to coat. Adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
Notes
- For a milder flavor, reduce chili powder and smoked paprika or omit them entirely.
- Use chicken thighs for more tender and flavorful meat; adjust cooking time accordingly.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat with a splash of milk or cream to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: American, Cajun
- Diet: Gluten-Free (with gluten-free pasta)
Nutrition
- Serving Size: 1 plate
- Calories: 650 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
