Description
A delicious fusion of cowboy butter flavors with chicken and linguine, perfect for dinner inspiration.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 ounces linguine pasta
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Optional: 1 tablespoon lemon juice for acidity
Instructions
- Boil a large pot of salted water and cook the linguine according to package instructions until al dente; drain and set aside.
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic, smoked paprika, cayenne pepper, salt, and pepper; cook for 1-2 minutes until fragrant.
- Add the chicken breasts to the skillet and cook for 5-7 minutes per side until fully cooked and golden brown.
- Stir in the heavy cream and Parmesan cheese, simmering for 3-4 minutes until the sauce thickens.
- Add the cooked linguine to the skillet and toss everything together to coat the pasta evenly.
- Remove from heat and stir in the fresh parsley and lemon juice if using.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
For a spicier version, increase the cayenne pepper. Pairs well with garlic bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 650
- Sugar: 3g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 35g