Ingredients
Scale
- 12 oz Chicken linguine
- 2 cups cooked BBQ chicken, shredded
- 3 tablespoons Cowboy butter (or garlic butter with smoky spices)
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust for spice intensity)
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley or cilantro for garnish
Instructions
- Cook the chicken linguine in salted boiling water until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat, sauté garlic until fragrant.
- Add shredded BBQ chicken and cook for 2-3 minutes to develop smoky flavor.
- Reduce heat to low, stir in Cowboy butter until melted.
- Pour in heavy cream, stirring constantly to create a smooth sauce.
- Add smoked paprika, cayenne pepper, salt, and black pepper; simmer for 3-4 minutes.
- Mix in cooked linguine, coat evenly with the sauce.
- Stir in Parmesan cheese, garnish with parsley or cilantro, and serve hot.
Notes
- Adjust spice levels by modifying cayenne and smoked paprika amounts.
- For gluten-free options, use gluten-free pasta and check Cowboy butter ingredients.
- Top with additional hot sauce or red pepper flakes for extra heat.
- Leftovers can be stored in an airtight container for 2 days; reheat gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Western / American
- Diet: High-Protein
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 710mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 19g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg