Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining. Drain the linguine and set aside.12 ounces linguine pasta
- While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the bite-sized chicken pieces and season generously with salt and pepper. Cook, stirring occasionally, until the chicken is golden brown on all sides and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside. Don't worry about cleaning the skillet; those browned bits are flavor!1 pound boneless, skinless chicken thighs, 2 tablespoons olive oil, Salt and freshly ground black pepper
- Reduce the heat to medium. Add the chopped yellow onion to the same skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. If using, add the chopped green bell pepper or jalapeño and cook for another 2-3 minutes until slightly tender.1 large yellow onion, 1/4 cup chopped green bell pepper or jalapeño
- Add the minced garlic and grated ginger to the skillet. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.2 cloves garlic, 1 teaspoon grated fresh ginger
- Stir in the smoked paprika, cumin, and cayenne pepper. Cook for another 30 seconds, stirring, to toast the spices and release their aromas. Pour in the undrained diced tomatoes. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.1 (15 ounce) can diced tomatoes, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper
- Let the tomato mixture simmer gently for about 5-7 minutes, allowing the flavors to meld and the sauce to slightly reduce.
- Stir in the heavy cream and grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste.1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, Salt and freshly ground black pepper
- Return the cooked chicken to the skillet. Add the drained linguine to the sauce. Toss everything together until the pasta and chicken are evenly coated in the luscious sauce. If the sauce seems too thick, add a splash of the reserved pasta cooking water, a little at a time, until it reaches your desired consistency.1 pound boneless, skinless chicken thighs, 12 ounces linguine pasta
- Stir in the chopped fresh cilantro. Serve the Easy Cowboy Butter Chicken Linguine immediately, garnished with extra Parmesan cheese and fresh cilantro, if desired.2 tablespoons chopped fresh cilantro, 1/4 cup grated Parmesan cheese
Notes
This dish is ready in under 45 minutes and is a one-pot wonder. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove-top or in the microwave.
