Ingredients
Scale
- 12 oz chicken breasts, sliced into strips
- 8 oz linguine pasta
- 2 tablespoons Cowboy butter (or garlic butter with smoked paprika)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup green onions, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: Hot sauce or red pepper flakes for extra zest
Instructions
- Begin by boiling salted water and cooking the linguine until al dente. Drain and set aside.
- In a large skillet, melt 1 tablespoon of Cowboy butter over medium heat. Add seasoned chicken strips and cook until browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.
- In the same skillet, add the remaining Cowboy butter. Pour in heavy cream, stirring to combine and scraping up browned bits. Let simmer for 2-3 minutes, then add shredded cheddar cheese and stir until melted and smooth.
- Return the cooked chicken to the sauce, then add the cooked linguine. Toss to coat thoroughly with the creamy, zesty sauce. Adjust seasoning with salt, pepper, or hot sauce if desired.
Notes
- For extra flavor, sprinkle additional green onions or chopped cilantro before serving.
- Reheat leftovers with a splash of milk or cream to restore creaminess.
- This dish pairs well with garlic bread or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Southwestern
- Diet: High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 125 mg