Description
Cowboy chicken linguine brings together tender pasta with seasoned chicken and a savory sauce that makes weeknight dinners feel special. Your family gets a satisfying meal that combines the best of comfort food in one delicious bowl.
Ingredients
Scale
Pasta and Protein:
- 8 ounces linguine
- 1 pound boneless, skinless chicken breasts
Aromatics and Seasonings:
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste
Sauce and Vegetables:
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup corn, frozen or canned
- fresh cilantro for garnish
Instructions
- Boil 8 ounces of linguine in salted water at a rolling boil for the time listed on your package, then drain and reserve it.
- Heat 2 tablespoons of olive oil in your large skillet over medium heat until shimmering.
- Toss your diced onion into the hot oil and let it soften for about 5 minutes until it turns translucent.
- Add your 3 minced garlic cloves and cook for 1 minute until fragrant.
- Pat your 1 pound chicken breasts dry, then season them generously with salt, pepper, 1 tablespoon chili powder, and 1 teaspoon cumin on both sides.
- Place the seasoned chicken into your skillet and sear it for 6 to 7 minutes on the first side over medium heat.
- Flip your chicken and cook the other side for another 6 to 7 minutes at the same temperature until the internal temperature reaches 165°F.
- Transfer your cooked chicken to a cutting board and let it rest for a few minutes before slicing it into strips.
- Pour 1 cup of chicken broth and 1 cup of heavy cream into the same skillet with the pan drippings.
- Stir your cream mixture well and add 1 cup of corn, then bring everything to a gentle simmer at medium heat.
- Add your drained linguine and sliced chicken back to the skillet and toss everything together until well combined.
- Divide the finished dish among your plates and scatter fresh cilantro over each serving.
Notes
- Brown the chicken properly on both sides before removing it, as this creates a flavorful crust that carries through the entire dish when you add it back later.
- Let your chicken rest for a few minutes after cooking so the juices stay inside the meat rather than running out onto the plate when sliced.
- Taste the sauce before adding the pasta and chicken back in, since you may need to adjust the salt and seasonings once everything combines.
- For a lighter version, swap the heavy cream with half-and-half or a combination of cream and chicken broth, though the sauce becomes less rich and creamy.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: More Chicken Recipes
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 455 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg