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Description
A quick and flavorful one-pan meal combining tender chicken, a creamy cowboy butter sauce, and linguine, perfect for busy weeknights.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 8 ounces linguine
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add onion to the skillet and cook until softened, about 5 minutes. Add garlic, smoked paprika, cumin, and chili powder and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Add linguine to the skillet and stir to combine. Cover and cook for 10-12 minutes, or until pasta is al dente, stirring occasionally.
- Stir in heavy cream and Parmesan cheese. Return chicken to the skillet and stir to coat. Cook for 2-3 minutes until heated through.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
- For a spicier dish, add a pinch of cayenne pepper with the other spices.
- You can substitute chicken breast for thighs, but adjust the cooking time as needed.
- Serve with a side salad or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan Skillet
- Cuisine: American