Creamy Cowboy Chicken Linguine (Printable Version)
Tender chicken and vibrant peppers in a rich, creamy cheese sauce with linguine pasta.
# Everything You’ll Need:
→ Pasta
01 -
12 oz linguine pasta
→ Protein
02 -
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
→ Vegetables & Aromatics
03 -
1 medium onion, finely chopped
04 -
3 cloves garlic, minced
05 -
1 red bell pepper, diced
06 -
1 green bell pepper, diced
→ Spices
07 -
2 tsp smoked paprika
08 -
1 tsp chili powder
09 -
1 tsp ground cumin
10 -
Salt and black pepper, to taste
→ Liquids
11 -
1 cup chicken broth
12 -
1 cup heavy cream
13 -
2 tbsp olive oil
→ Cheeses
14 -
1 cup shredded cheddar cheese
15 -
1/4 cup grated Parmesan cheese
→ Garnishes
16 -
2 tbsp chopped fresh cilantro
17 -
Sliced green onions
# Steps to Cook:
01 -
Prepare linguine according to package instructions until al dente. Drain and set aside.
02 -
Season chicken pieces with salt, black pepper, smoked paprika, chili powder, and ground cumin. Heat olive oil in a large skillet over medium-high heat and cook chicken for 7-8 minutes until browned and cooked through. Remove from skillet and set aside.
03 -
In the same skillet, add chopped onion and cook for 5 minutes until translucent. Stir in minced garlic, red bell pepper, and green bell pepper; cook for an additional 5 minutes until peppers soften.
04 -
Pour chicken broth and heavy cream into the skillet, stirring to combine. Bring the mixture to a gentle simmer.
05 -
Add shredded cheddar and grated Parmesan cheeses, stirring continuously until fully melted and sauce becomes creamy.
06 -
Return cooked chicken to the skillet and toss to coat with the creamy sauce. Let simmer on low heat for 2-3 minutes to meld flavors.
07 -
Add the cooked linguine to the skillet and toss thoroughly to combine all ingredients. Cook for an additional 2 minutes to integrate flavors.
08 -
Plate the linguine and garnish with chopped cilantro and sliced green onions before serving.
# Extra Suggestions:
01 -
For added heat, incorporate diced jalapeños or cayenne pepper. Substitute whole grain or gluten-free pasta for a healthier option. Store leftovers refrigerated for up to 3 days.