Ingredients
Scale
- 12 oz (340 g) of creamy chicken linguine or your preferred pasta
- 2 cups (300 g) of cooked, shredded chicken breast
- 1/2 cup (115 g) of cowboy butter (see recipe below)
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream or half-and-half
- 1/2 cup (60 g) grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for added heat
Instructions
- Cook the pasta in salted boiling water until al dente, then drain, reserving about half a cup of pasta water.
- In a small bowl, prepare cowboy butter by combining softened butter, parsley, smoked paprika, chili powder, garlic powder, lemon juice, salt, and pepper. Mix well.
- In a large skillet over medium heat, melt 1/2 cup of cowboy butter. Add minced garlic and cook for about 1 minute until fragrant.
- Pour in heavy cream and simmer gently, then stir in Parmesan cheese, smoked paprika, chili powder, salt, and pepper, until smooth and creamy. Add reserved pasta water if needed to loosen the sauce.
- Add shredded chicken and cooked pasta to the sauce, tossing to coat evenly and heat through.
- Garnish with chopped parsley and red pepper flakes if desired. Serve immediately for optimal flavor and texture.
Notes
- You can customize the spice level of cowboy butter by adjusting chili flakes.
- Use freshly grated Parmesan for best flavor.
- Reheat leftovers gently on the stove with a splash of cream or broth to restore creaminess.
- Pair with garlic bread or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Contains Dairy, Contains Meat
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 4 g
- Sodium: 530 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 125 mg