Ingredients
Scale
- 1 lb (450g) chicken breasts, sliced into thin strips
- 12 oz (340g) linguine pasta
- 4 tbsp cowboy butter (or substitute with garlic butter mixed with hot sauce)
- 3 cloves garlic, minced
- 1 small red chili or 1 tsp red pepper flakes (adjust to spice preference)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- Fresh parsley, chopped (for garnish)
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add minced garlic and red chili or flakes, and cowboy butter. Stir until fragrant, about 1 minute.
- Pour in heavy cream, stirring constantly. Allow sauce to simmer and thicken slightly, about 3-4 minutes.
- Add the cooked chicken back into the skillet, toss in the cooked linguine and grated Parmesan cheese. Mix thoroughly, adding reserved pasta water if needed. Cook for an additional 2 minutes.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a spicier version, increase the amount of red chili or red pepper flakes.
- To make gluten-free, use gluten-free linguine or pasta alternatives.
- Add vegetables like spinach, bell peppers, or cherry tomatoes for added freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-free options available
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg