Ingredients
Scale
- 12 oz chicken breasts, sliced or cubed
- 8 oz linguine pasta
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley or cilantro
- 1/2 cup grated Parmesan cheese
- Optional: red pepper flakes for extra heat
Instructions
- Begin by boiling a large pot of salted water. Add the linguine pasta and cook until al dente according to package instructions. Drain and set aside.
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in smoked paprika, cumin, chili powder, salt, and black pepper.
- Add the sliced or cubed chicken breasts to the skillet, cooking until golden brown and cooked through, approximately 5-7 minutes. Stir occasionally.
- Add the cooked linguine to the skillet with the chicken and sauce. Toss everything together to coat the pasta with the flavorful cowboy butter sauce.
- Sprinkle grated Parmesan cheese and chopped fresh parsley or cilantro on top for added flavor. Serve immediately with optional red pepper flakes for heat.
Notes
- For extra flavor, toss the cooked pasta with some garlic Parmesan sauce before combining with the chicken.
- Adjust spice level by adding more red pepper flakes according to taste.
- Use chicken thighs for a juicier, more flavorful option if desired.
- Reheat leftovers gently in a skillet or microwave, adding a splash of water or broth to keep moist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg