Hey fellow food lovers! Nyla here from Grill Drip, ready to turn your weeknight dinners into flavor adventures! Get ready to meet your new obsession: Cowboy Chicken Linguine! This isn’t your average pasta dish.
This Cowboy Chicken Linguine is where creamy comfort meets bold Southwest flavors. Imagine perfectly cooked linguine coated in a luscious, cheesy sauce with juicy chicken, smoky spices, and a hint of poblano heat. It’s a happy dance in your mouth!
I’m so excited to share this recipe because it’s pure delicious magic. It’s one of those meals that feels special but is secretly easy enough for any weeknight. Trust me, this Cowboy Chicken Linguine is about to become a staple in your kitchen! So, grab your apron, and let’s get cooking!
INGREDIENTS You Need
This Cowboy Chicken Linguine ingredient list is all about bold flavors that actually work together! I promise, you might have some of these goodies already!
- 1 pound linguine pasta: Because classic pasta shapes are always a win!
- 2 boneless, skinless chicken breasts: Cut into bite-sized pieces.
- 1 tablespoon olive oil: For sautéing that chicken to perfection.
- 1 teaspoon smoked paprika: Adds a smoky depth that is irresistible.
- 1/2 teaspoon chili powder: For that perfect Southwest kick.
- 1/4 teaspoon cayenne pepper: (Optional, for extra heat!) I love adding extra spice to my Cowboy Chicken Linguine for that extra kick.
- 1/2 teaspoon garlic powder: Because everything is better with garlic!
- 1/2 teaspoon onion powder: Enhances all those beautiful flavors.
- 1 poblano pepper: Roasted and diced.
- 1/2 cup chopped onion: Yellow or white works great!
- 2 cloves garlic: Minced.
- 2 cups chicken broth: Adds a savory base to our creamy sauce.
- 1 cup heavy cream: For that luscious, creamy texture.
- 1 cup shredded Monterey Jack cheese: Melts beautifully and adds a mild, cheesy flavor.
- 1/2 cup shredded cheddar cheese: For that classic cheesy goodness.
- 1/4 cup chopped cilantro: Adds a fresh, vibrant finish.
- Salt and pepper to taste: Don’t be afraid to season generously!
No worries if you don’t have poblano peppers – I use bell peppers all the time in my Cowboy Chicken Linguine. You can grab almost all these items during your normal shopping trip.
This Cowboy Chicken Linguine gets its amazing taste from the combination of smoky spices, roasted poblano pepper, and creamy, cheesy sauce. It’s the perfect balance of comfort and flavor! Here’s my Cowboy Chicken Linguine secret that takes it from good to incredible: roasting the poblano pepper before adding it to the sauce.
This gives it a smoky sweetness that elevates the whole dish! To store ingredients for freshness, keep your cheeses wrapped tight in the fridge, and your spices in a cool, dark place. This Cowboy Chicken Linguine is about to be EPIC!
Let’s Make Some!
Alright, fellow food lovers, let’s dive into the delicious magic of making Cowboy Chicken Linguine! I’m so excited to share this process with you. Get ready for some amazing aromas and a seriously satisfying meal!
- Cook the Linguine: Cook the linguine according to package directions until al dente. While it’s cooking, let’s get started on our amazing sauce! This is where the magic starts happening!
- Season and Sauté the Chicken: In a bowl, toss the chicken pieces with smoked paprika, chili powder, cayenne pepper (if using), garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook until browned and cooked through. Should take about 5-7 minutes. Don’t overcrowd the pan!
- Sauté the Veggies: Remove the chicken from the skillet and set aside. Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-4 minutes. This is going to smell absolutely incredible right now!
- Add the Poblano Pepper: Add the roasted and diced poblano pepper to the skillet and cook for another minute. This adds a depth of flavor you won’t believe!
- Make the Sauce: Pour in the chicken broth and bring to a simmer. Reduce the heat and stir in the heavy cream. Simmer for 5 minutes, allowing the sauce to thicken slightly. This Cowboy Chicken Linguine sauce is divine!
- Add the Cheese: Stir in the Monterey Jack cheese and cheddar cheese until melted and smooth. Don’t worry if your Cowboy Chicken Linguine looks a little clumpy at first. Keep stirring, and it will come together!
- Combine Everything: Add the cooked chicken and drained linguine to the skillet with the sauce. Toss to coat everything evenly. This is my favorite part of making Cowboy Chicken Linguine – watch the magic happen!
- Garnish and Serve: Garnish with chopped cilantro and serve immediately. Time to dig in!
In my kitchen, this Cowboy Chicken Linguine usually takes about 30 minutes from start to finish. For a shortcut, you can use pre-cooked rotisserie chicken to save even more time! If you want to add even more flavor, try adding a can of diced tomatoes and green chilies to the sauce.
How to Serve Up This!
People literally do happy dances when this Cowboy Chicken Linguine hits the table with a side of garlic bread! Here’s how I love to serve it up and make it a complete meal:
- Garlic Bread: Crispy, buttery garlic bread is the perfect accompaniment to soak up all that delicious sauce.
- Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the pasta.
- Corn on the Cob: Grilled or boiled corn on the cob adds a touch of sweetness and that classic Southwest feel.
- Coleslaw: A creamy coleslaw brings a cool, crunchy element to the plate.
This Cowboy Chicken Linguine is perfect for those weeknight dinners that need to be special! It’s also great for potlucks, game nights, or any time you want to impress your friends and family with a bold, flavorful dish.
For presentation, I love to serve this pasta in a big bowl, garnished generously with cilantro and a sprinkle of extra cheese. A drizzle of hot sauce is also a great addition for those who like extra heat!
Got leftovers? No problem! This Cowboy Chicken Linguine is even better the next day. Simply store it in an airtight container in the fridge and reheat in the microwave or on the stovetop. You can even transform the leftovers into cheesy pasta bake by adding some breadcrumbs and baking it in the oven until bubbly and golden brown.
For a fusion variation, try adding some black beans and corn to the sauce for an even heartier, more Southwestern flavor. I also like to experiment with different cheeses, such as pepper jack or Oaxaca, for an extra kick.
This Cowboy Chicken Linguine reminds me of another bold flavor favorite, my Jalapeno Popper Chicken Wraps! You should try those out too.
FAQs:
I get tons of questions about this Cowboy Chicken Linguine, so I wanted to answer some of the most common ones here!
- Will kitchen newbies succeed with this Cowboy Chicken Linguine?
Absolutely! This recipe is super straightforward, and I’ve broken it down into easy-to-follow steps. Even if you’re new to cooking, you can totally nail this dish! - Can I make this Cowboy Chicken Linguine ahead of time?
Yes, you can! You can cook the pasta and sauce separately and combine them when you’re ready to serve. This is a great option for busy weeknights! - What if I mess up my Cowboy Chicken Linguine? (Spoiler: it’ll still taste incredible!)
Don’t sweat it! Even if your sauce is a little too thick or your pasta is a little overcooked, it’s still going to be delicious. Just add a little extra broth or cream to thin out the sauce, and don’t worry too much about the pasta! - How can I prep this Cowboy Chicken Linguine for busy weeknights?
You can chop the vegetables and cook the chicken ahead of time. Store them in separate containers in the fridge, and then it’s just a matter of throwing everything together when you’re ready to cook. - Can I use different types of pasta?
Of course! While I love linguine for this recipe, you can use any type of pasta you like. Penne, fettuccine, or even spaghetti would all work great! - What if I don’t have heavy cream?
You can substitute half-and-half or milk, but the sauce won’t be as rich and creamy. If you’re using milk, you might want to add a tablespoon of cornstarch to help thicken the sauce. - How can I make this Cowboy Chicken Linguine spicier?
Add more cayenne pepper, a pinch of red pepper flakes, or a dash of your favorite hot sauce. You could even use pepper jack cheese for an extra kick!
Like this southwest chicken pasta? Try my White Chicken Chili for another weeknight winner! This creamy chicken linguine is definitely a comfort food staple. I’ve also experimented with adding a can of diced tomatoes and green chilies for a little extra flavor and heat. My family loves it! The key to success with this Cowboy Chicken Linguine is to not be afraid to experiment and have fun!
CONCLUSION:
This Cowboy Chicken Linguine brings me so much joy because it’s the perfect combination of comfort and flavor. It’s a dish that everyone loves, and it’s so easy to make, even on the busiest of weeknights.
My Cowboy Chicken Linguine Flavor Secrets:
- Roast the Poblano Pepper: Roasting the poblano pepper before adding it to the sauce adds a smoky sweetness that takes the dish to another level.
- Don’t Be Afraid of Spice: A little bit of cayenne pepper adds a nice kick that balances out the richness of the cheese.
- Use Good Quality Cheese: Using good quality Monterey Jack and cheddar cheese will make a big difference in the flavor and texture of the sauce.
I’ve tested so many delicious Cowboy Chicken Linguine variations!
- Spicy Cowboy Chicken Linguine: Add extra cayenne pepper and a pinch of red pepper flakes for an extra kick.
- Cheesy Cowboy Chicken Linguine: Use a blend of different cheeses, such as pepper jack, Oaxaca, and Monterey Jack, for an even cheesier flavor.
- Creamy Cowboy Chicken Linguine: Use extra heavy cream for an even richer and creamier sauce.
The spicy version is perfect for game nights, the cheesy version is great for potlucks, and the creamy version is ideal for a cozy night in. I also enjoy checking out other takes on the spicy chicken linguine Spicy Chicken Pasta with Creamy Chipotle Sauce – A Flavor Journal. If you love this kind of twist, there are great recipes for Ultimate Chicken Spaghetti – Southern Bite and The Best Chicken Spaghetti – The Country Cook too!
Trust your taste buds and get creative in the kitchen! Don’t be afraid to experiment with different flavors and ingredients to make this dish your own. I’m so excited for you to try this Cowboy Chicken Linguine and create your own flavor adventure!
If your kids love this, they’ll go crazy for this recipe too: Crockpot White Chicken Chili Recipe. I can’t wait to hear all about your cooking adventures and how much you love this Cowboy Chicken Linguine! Happy cooking!
Cowboy Chicken Linguine
This Cowboy Chicken Linguine is a hearty and flavorful pasta dish featuring tender chicken, smoky bacon, sweet corn, and a creamy, slightly spicy sauce. It’s a quick and easy dinner that’s sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 pound linguine pasta
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 slices bacon, diced
- 1 red bell pepper, diced
- 1/2 cup red onion, diced
- 1 cup frozen corn
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Cook linguine according to package directions. Drain and set aside.
- While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove chicken from skillet and set aside.
- Add bacon to the skillet and cook until crisp. Remove bacon from skillet and drain on paper towels, reserving 1 tablespoon of bacon grease in the skillet.
- Add red bell pepper and red onion to the skillet and cook until softened, about 5 minutes. Add garlic, chili powder, cumin, and cayenne pepper (if using) and cook for 1 minute more.
- Stir in frozen corn, cream of mushroom soup, and milk. Bring to a simmer and cook until heated through, about 2-3 minutes.
- Add cooked chicken and bacon to the skillet and stir to combine.
- Add cooked linguine to the skillet and toss to coat with the sauce.
- Stir in cilantro. Season with salt and pepper to taste.
- Serve immediately.
Notes
Garnish with extra cilantro and a sprinkle of shredded cheese for a more appealing presentation.