Ingredients
Equipment
Method
- Cook the linguine according to package directions. Drain the pasta, reserving about 1/2 cup of the pasta water. Set the pasta aside.
- Season the chicken pieces with garlic powder, smoked paprika, salt, and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
- Reduce the heat to medium. Pour the chicken broth into the skillet and scrape up any browned bits from the bottom of the pan.
- Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 2 minutes until the sauce thickens slightly.
- Remove the skillet from the heat. Stir in the cowboy butter until it melts completely into the sauce. Then, stir in the grated Parmesan cheese.
- Return the cooked chicken to the skillet. Add the drained linguine to the sauce. Toss everything together until the pasta is coated. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
- Serve immediately.
Notes
If you do not have pre-made cowboy butter, you can substitute it with 2 tablespoons of softened unsalted butter mixed with 1/4 teaspoon each of dried parsley, dried chives, and a pinch of red pepper flakes.