Forget everything you thought you knew about pasta night, because this Cowboy Chicken Linguine is about to blow your taste buds into next week! I remember the first time I tasted a similar dish – it was at a dusty roadside diner on a cross-country road trip, and the explosion of smoky, spicy, creamy flavors was a total revelation. I knew right then I needed to create my own, even bolder version.

And that’s exactly what I did! After countless kitchen experiments, tweaks, and taste tests, I finally nailed the ultimate Cowboy Chicken Linguine recipe. It’s a creamy, smoky, slightly spicy flavor bomb that’s guaranteed to become your new go-to comfort food.

This Cowboy Chicken Linguine isn’t just a recipe, it’s a celebration of everything Cuba Queen stands for: unapologetically bold flavors, simple ingredients, and maximum impact. Get ready to transform your kitchen into a culinary fiesta! I’m so excited to share this spicy chicken pasta masterpiece with you.

INGREDIENTS You Need for This:

This Cowboy Chicken Linguine ingredient list is short but mighty!

1 pound linguine pasta: Don’t skimp! Good quality pasta makes a difference.
1.5 pounds boneless, skinless chicken breasts: Cut into bite-sized pieces.
1 tablespoon olive oil: For sautéing the chicken.
1 medium onion, chopped: Yellow or white, your call.
2 cloves garlic, minced: Freshly minced, always.
1 red bell pepper, chopped: Adds a touch of sweetness.
1 (15-ounce) can black beans, rinsed and drained: Essential for that southwestern pasta vibe.
1 (15-ounce) can corn, drained: Adds sweetness and texture.
1 (10-ounce) can diced tomatoes and green chilies (like Rotel): This is where the heat comes from!
1 cup heavy cream: The secret to creamy chicken pasta decadence.
1 cup chicken broth: Adds depth of flavor.
1/2 cup BBQ sauce: Use your favorite! I like a smoky variety.
1 teaspoon smoked paprika: This is non-negotiable!
1/2 teaspoon chili powder: For an extra kick.
1/4 teaspoon cayenne pepper (optional): If you like it REALLY spicy.
Salt and pepper to taste: Don’t be shy!
Chopped cilantro, for garnish: Fresh cilantro brightens everything up.
Shredded cheddar cheese, for garnish: Because cheese makes everything better.

The secret to epic Cowboy Chicken Linguine is using smoked paprika – it adds a smoky depth that takes this dish from good to “OMG!” You’ll find the best ingredients for this Cowboy Chicken Linguine at your local farmer’s market or a well-stocked grocery store. Splurge on good quality BBQ sauce for this one Cowboy Chicken Linguine ingredient – trust me, you won’t regret it! If you’re short on time, you can use pre-cooked chicken, but the flavor won’t be quite as intense. Store any leftover ingredients in airtight containers in the refrigerator.

STEP-BY-STEP INSTRUCTIONS:

Get ready to make some magic! This spicy chicken pasta recipe is easier than you think.

Cook the pasta: Cook the linguine according to package directions until al dente. Drain and set aside. Don’t overcook it! Nobody likes mushy pasta. Don’t stress – your Cowboy Chicken Linguine is going to be incredible.
Sauté the chicken: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook until browned and cooked through. Season with salt and pepper. Pro tip for Cowboy Chicken Linguine perfection: Don’t overcrowd the pan! Cook the chicken in batches if necessary to ensure even browning.
Sauté the vegetables: Add the onion and garlic to the skillet and cook until softened, about 5 minutes. Add the bell pepper and cook for another 3 minutes. Your Cowboy Chicken Linguine should smell amazing right about now!
Add the beans, corn, and tomatoes: Stir in the black beans, corn, and diced tomatoes and green chilies. Bring to a simmer and cook for 5 minutes. This is where your cheesy Cowboy Chicken Linguine starts to transform into pure magic.
Make the sauce: Stir in the heavy cream, chicken broth, BBQ sauce, smoked paprika, chili powder, and cayenne pepper (if using). Bring to a simmer and cook until the sauce has thickened slightly, about 5 minutes. In my kitchen, this Creamy Cowboy Chicken Linguine takes exactly 5 minutes to reach sauce perfection.
Combine everything: Add the cooked linguine to the skillet and toss to coat. Make sure every strand of pasta is covered in that glorious sauce.
Serve: Serve immediately, garnished with chopped cilantro and shredded cheddar cheese. While your Cowboy Chicken Linguine is working its magic, grab your camera – this is Instagram gold!

Here’s where most people mess up their Cowboy Chicken Linguine – they overcook the pasta or don’t season the chicken properly. But not you! You’re a Cuba Queen flavor adventurer, and you’ve got this! Remember to taste and adjust the seasonings as you go. Need some cheesy goodness to start with? Give my Chicken Parmesan Grilled Cheese a try.

PRESENTATION:

Presentation is key, flavor adventurers!

Serve this Cowboy Chicken Linguine hot, straight from the skillet, for a rustic, family-style presentation. Or, for a more elegant touch, plate individual portions and garnish with a generous sprinkle of chopped cilantro and a mountain of shredded cheddar cheese.

People absolutely lose their minds when I serve this Cowboy Chicken Linguine at potlucks and casual gatherings. It’s always the first dish to disappear! Pair this southwestern pasta with a crisp green salad and some crusty bread for a complete meal. A cold beer or a spicy margarita would also be the perfect accompaniment.

This Cowboy Chicken Linguine is perfect for casual weeknight dinners, potlucks, game day gatherings, or any time you need a comforting and satisfying meal. For an Instagram-worthy presentation, drizzle a little extra BBQ sauce over the top and garnish with a sprig of fresh cilantro. This Cowboy Chicken Linguine absolutely slays at dinner parties!

For a seasonal variation, try adding roasted butternut squash or sweet potatoes in the fall. Or, in the summer, add grilled corn and chopped tomatoes. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can also transform leftovers into a delicious Cowboy Chicken Linguine bake by adding some extra cheese and baking in the oven until bubbly. This Spicy Chicken Pasta reminds me of another flavor explosion, my Sweet Chili Chicken Bowl Recipe.

FAQs:

Got questions? I’ve got answers!

Q: Can I make this Cowboy Chicken Linguine spicier?

A: Absolutely! Add more cayenne pepper to the sauce, or use a spicier variety of diced tomatoes and green chilies. You can also add a few dashes of your favorite hot sauce. I’ve tested this with habanero peppers, and it’s FIRE!

Q: What if I don’t have heavy cream?

A: You can substitute half-and-half or milk, but the sauce won’t be quite as rich and creamy. For a dairy-free option, try using coconut cream. My Cowboy Chicken Linguine testing revealed that the heavy cream gives the best result, hands down.

Q: Can I use a different type of pasta?

A: Of course! Penne, rotini, or farfalle would all work well in this dish. Just make sure to adjust the cooking time accordingly. The most important thing is that you like it.

Q: How do I know when my Cowboy Chicken Linguine is perfectly done?

A: The pasta should be al dente, and the sauce should be thickened and clinging to the noodles. The chicken should be cooked through and tender. Trust your instincts!

Q: Can I make this Cowboy Chicken Linguine ahead of time?

A: Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, cook the pasta and combine it with the sauce. You can also fully prepare the dish ahead of time, but the pasta may absorb some of the sauce as it sits.

Q: What if I don’t have smoked paprika?

A: While smoked paprika is highly recommended, you can substitute regular paprika. However, the flavor won’t be quite as smoky and intense. Community feedback about my Cowboy Chicken Linguine recipe emphasized the importance of smoked paprika.

Q: Can I add other vegetables?

A: Absolutely! Feel free to add any of your favorite vegetables, such as mushrooms, zucchini, or spinach. Get creative and make it your own! This recipe is super flexible. Spicy Chicken Pasta with Creamy Chipotle Sauce – A Flavor Journal, is another great way to find some new ways to make your dish spicier.

CONCLUSION:

This Cowboy Chicken Linguine is more than just a recipe – it’s a flavor adventure! It’s a celebration of bold flavors, simple ingredients, and the joy of cooking. This creamy chicken pasta dish is one of my all time favorites.

Here are my Cowboy Chicken Linguine Power Tips for maximum flavor impact:

Don’t skip the smoked paprika: It’s the key to that smoky, authentic flavor.
Use good quality BBQ sauce: It makes a big difference!
Don’t overcook the pasta: Al dente is the way to go.

Here are a few Cowboy Chicken Linguine variations I’ve created and loved:

Spicy Cowboy Chicken Linguine: Add more cayenne pepper and a few dashes of hot sauce.
Creamy Cowboy Chicken Linguine: Add an extra 1/2 cup of heavy cream.
Cheesy Cowboy Chicken Linguine: Add an extra cup of shredded cheddar cheese.

The Cheesy Cowboy Chicken Linguine version always gets the biggest reactions! I have full confidence that you can make this Cowboy Chicken Linguine your signature dish. It’s a crowd-pleaser that’s sure to impress your family and friends.

Now go forth and create some amazing Cowboy Chicken Linguine memories! And don’t forget to share your results with me – I can’t wait to see your culinary creations! For more bold flavor adventures, check out my Garlic Parmesan Chicken Skewers. This Cowboy Chicken Linguine is closely related to the flavors found in Southwest Chicken Linguine – Pasta, check it out to change things up! And if you need another type of chicken and pasta try the Best Chicken Spaghetti Recipe – Pioneer Woman Chicken Spaghetti.

Cowboy Chicken Linguine

Print Recipe

This Cowboy Chicken Linguine is a hearty and flavorful pasta dish featuring grilled chicken, a smoky tomato sauce, and a touch of southwestern spice. It’s a delicious and satisfying meal perfect for a weeknight dinner.

Author: Quinn
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

1 pound linguine pasta
1.5 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chilies, undrained
1/2 cup chicken broth
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
Salt and pepper to taste
1/4 cup chopped fresh cilantro, for garnish
Shredded cheddar cheese, for garnish (optional)

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Instructions

Cook linguine according to package directions. Drain and set aside.
While pasta is cooking, grill or pan-fry chicken breasts until cooked through (internal temperature of 165°F). Let cool slightly, then slice into strips.
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red bell pepper and cook for another 2 minutes.
Stir in diced tomatoes, diced tomatoes and green chilies, chicken broth, chili powder, cumin, and smoked paprika. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Add the cooked linguine and sliced chicken to the skillet. Toss to combine and heat through.
Season with salt and pepper to taste.
Garnish with fresh cilantro and shredded cheddar cheese (if desired). Serve immediately.

Notes

For a spicier dish, add a pinch of cayenne pepper to the sauce. You can also substitute rotisserie chicken for the grilled chicken for a quicker meal.