Description

A hearty and flavorful pasta dish featuring tender chicken in a creamy, spicy cowboy butter sauce tossed with linguine—perfect for a satisfying weeknight meal.

Ingredients

Units Scale

12 oz linguine
1 lb boneless skinless chicken breasts, cut into bite‑sized pieces
2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 jalapeño, seeded and minced (optional for extra heat)
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (adjust to taste)
1 cup heavy cream
1/2 cup chicken broth
4 oz cream cheese, softened
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper, to taste
Juice of 1/2 lime

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Instructions

Cook linguine according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
In a large skillet over medium heat, melt butter with olive oil.
Add chicken pieces, season with salt, pepper, smoked paprika, cumin, chili powder, and cayenne. Cook until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.
In the same skillet, add onion, garlic, and jalapeño. Sauté until soft and fragrant, about 3 minutes.
Pour in chicken broth, scraping up any browned bits. Stir in heavy cream and cream cheese until smooth.
Add Parmesan and lime juice; stir until sauce thickens, about 2–3 minutes.
Return chicken to skillet, combine with sauce. Add cooked linguine and a splash of reserved pasta water to loosen sauce.
Toss to coat evenly. Taste and adjust seasoning with salt, pepper, or lime juice.
Garnish with chopped parsley and serve immediately.

Notes

For a smoky depth, swap jalapeño for poblano pepper.
Use half‑and‑half instead of heavy cream for a lighter sauce.
Make it gluten‑free by using GF linguine.
Prep ahead: cook chicken and sauce early, refrigerate separately, then reheat and toss with freshly cooked pasta before serving.
Add veggies like spinach or cherry tomatoes for extra color and nutrition.

Nutrition

Serving Size: 1/4 recipe (about 1.5 cups)
Calories: 620 kcal
Sugar: 3 g
Sodium: 620 mg
Fat: 36 g
Saturated Fat: 19 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 2 g
Protein: 31 g
Cholesterol: 140 mg