Description

A creamy, smoky linguine dish featuring tender chicken in a zesty “cowboy butter” sauce with fresh herbs and parmesan—comfort food with a southwestern kick.

Ingredients

Units Scale

12 oz linguine
2 tbsp olive oil
1 lb boneless skinless chicken breasts, cut into strips
1 tsp smoked paprika
1/2 tsp chili powder
Salt and pepper, to taste
4 tbsp unsalted butter
3 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
1 tsp lemon juice

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Instructions

Cook linguine according to package directions until al dente. Drain and set aside.
Season chicken strips with smoked paprika, chili powder, salt, and pepper.
In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until browned and cooked through, about 5–7 minutes. Remove chicken and set aside.
In the same skillet, melt butter. Add garlic and red pepper flakes; sauté for about 1 minute until fragrant.
Pour in chicken broth and scrape up any browned bits. Bring to a simmer.
Stir in heavy cream and Parmesan, stirring until cheese melts and sauce thickens.
Add lemon juice, parsley, and chives; season to taste.
Return chicken to the skillet, then toss in the cooked linguine until everything is well coated in sauce.
Serve hot, garnished with extra parsley and Parmesan.

Notes

For extra heat, increase red pepper flakes or add a dash of hot sauce.
Substitute half‑and‑half for cream for a lighter sauce.
Use gluten‑free pasta to make it gluten‑free.
Advance prep: sauce can be made ahead, store chicken separately and reheat together before tossing with pasta.

Nutrition

Serving Size: 1 serving (approx. 1¼ cups)
Calories: 550 kcal
Sugar: 2 g
Sodium: 550 mg
Fat: 23 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 110 mg