Ingredients
Scale
- 12 oz linguine pasta
- 2 tablespoons olive oil
- 1 lb chicken breasts, sliced
- 4 tablespoons cowboy butter (or garlic butter)
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 cup chicken broth
- 1/2 cup heavy cream
- Fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook linguine according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken slices and cook until browned and cooked through. Remove and set aside.
- In the same skillet, melt cowboy butter, then add garlic, smoked paprika, and red pepper flakes. Sauté for 1-2 minutes until fragrant.
- Pour in chicken broth and heavy cream. Stir well and bring to a simmer. Cook for 5 minutes to thicken slightly.
- Add cooked chicken and linguine to the skillet. Toss to coat everything evenly with the sauce.
- Garnish with chopped parsley and serve hot.
Notes
- Feel free to add sautéed vegetables for extra color and nutrition.
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Method: Stovetop
- Cuisine: American
- Diet: Contains dairy, gluten
Nutrition
- Serving Size: 1 plate
- Calories: 560 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg