Ingredients
Scale
- 1 pound linguine pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup butter
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- Step 1: Cook linguine according to package directions. Drain and set aside.
- Step 2: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 3: Add onion to the skillet and cook until softened, about 3-5 minutes. Stir in garlic and cook for 1 minute more. Add Rotel, chicken broth, heavy cream, butter, chili powder, smoked paprika, cumin, and cayenne pepper (if using). Bring to a simmer and cook for 5 minutes, or until sauce has slightly thickened.
- Step 4: Return chicken to the skillet and stir to coat in the sauce. Season with salt and pepper to taste. Simmer for another 2-3 minutes to allow flavors to meld.
- Step 5: Add the cooked linguine to the skillet and toss to coat with the sauce.
- Step 6: Serve immediately, garnished with fresh cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of chicken broth if needed to loosen the sauce.
- Serve with a side of crusty bread to soak up the delicious, creamy sauce.
- For extra smoky flavor, use smoked butter instead of regular butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American