Creamy Cowboy Chicken Linguine

Alright, buckle up because this pasta is about to become your new personality trait. Creamy Cowboy Chicken Linguine is what happens when Tex-Mex vibes crash into Italian pasta night and everyone wins. We’re talking juicy seasoned chicken, crispy bacon (because of course), sweet corn, black beans, and all of it swimming in a smoky, creamy chipotle sauce that’ll make you want to lick the plate. It’s hearty, it’s loaded, and it’s got just enough kick to keep things interesting without setting your mouth on fire. I made this for my roommate once and she literally stood in the kitchen eating it straight from the pan. No plates, no shame. That’s the kind of power we’re dealing with here.

Why You’ll Love This Recipe

Comfort food meets flavor bomb. It’s creamy and indulgent but actually tastes like something.

One-pan wonder. Less dishes = more time to eat more pasta. Math checks out.

Protein-packed and filling. This is a meal that actually sticks with you.

Perfect spice level. Smoky and slightly spicy but not “call the fire department” spicy.

Crowd-pleaser energy. Picky eaters and adventurous eaters both demolish this.

Leftovers are incredible. Some say even better the next day. I wouldn’t know because there’s never any left.

The Good Stuff You’ll Need

For the Pasta & Protein:

• 12 oz linguine (or fettuccine, penne, whatever you’ve got)
• 1 lb boneless skinless chicken breasts, cut into bite-size pieces
• 4 strips bacon, chopped
• Salt and pepper to taste

For the Cowboy Seasoning:

• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional, for heat lovers)

For the Veggies & Add-ins:

• 1 red bell pepper, diced
• 1 cup corn kernels (fresh, frozen, or canned — all work)
• 1 cup black beans, drained and rinsed
• 3 cloves garlic, minced
• 3 green onions, sliced (plus more for garnish)

For the Creamy Sauce:

• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup shredded cheddar cheese (sharp cheddar hits different)
• 1/4 cup cream cheese, softened
• 1–2 chipotle peppers in adobo sauce, minced (adjust for spice preference)
• 1 tbsp adobo sauce from the can
• Juice of 1 lime
• 1/2 tsp smoked paprika

For Finishing:

• Fresh cilantro, chopped
• Extra shredded cheese (you know you want it)
• Lime wedges
• Crushed tortilla chips (optional but highly recommended for crunch)

Let’s Do This

Step 1: Cook That Pasta

Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente.

Reserve 1 cup of pasta water before draining. This is liquid gold for adjusting sauce consistency later.

Step 2: Bacon Time

In a large, deep skillet or Dutch oven over medium heat, cook the chopped bacon until crispy, about 6–8 minutes.

Remove bacon with a slotted spoon and set aside on a paper towel. Leave about 2 tbsp of bacon grease in the pan (drain the rest).

Step 3: Season and Sear the Chicken

Mix all the cowboy seasoning ingredients together in a small bowl.

Season chicken pieces with the spice mix, plus salt and pepper.

In the same pan with the bacon grease (flavor city), cook chicken over medium-high heat until golden and cooked through, about 6–8 minutes.

Remove chicken and set aside with the bacon.

Step 4: Build the Flavor Base

In the same pan (we’re flavor-layering like pros here), add the diced bell pepper. Sauté for 3–4 minutes until softened.

Add minced garlic and cook for 30 seconds until fragrant.

Toss in corn and black beans. Stir everything together for 2 minutes.

Step 5: Make It Creamy

Lower heat to medium-low. Add heavy cream, chicken broth, cream cheese, minced chipotle peppers, adobo sauce, and smoked paprika.

Stir until the cream cheese melts and everything’s combined and smooth.

Add the shredded cheddar cheese gradually, stirring until melted and the sauce is silky.

Taste and adjust — need more heat? Add more chipotle. Want it smokier? Another pinch of paprika. Live your truth.

Step 6: Bring It All Together

Add the cooked pasta, chicken, and bacon back to the pan. Toss everything together until well coated.

If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.

Squeeze in lime juice and toss again. The lime cuts through the richness and makes everything pop.

Add sliced green onions and stir.

Step 7: Serve and Devour

Plate it up and top with fresh cilantro, extra cheese, more green onions, and crushed tortilla chips for that textural contrast.

Serve with lime wedges on the side for people who want extra brightness.

Stand back and accept the praise.

Serving Suggestions

Serve with a simple side salad or some garlic bread if you’re not already full from inhaling pasta.

Want it spicier? Put out hot sauce or sliced jalapeños on the side.

Pair with a cold beer or a margarita for peak cowboy-Tex-Mex vibes.

Make it a full spread with some chips and guacamole on the side.

Switch It Up

Go Shrimp Instead: Swap chicken for shrimp — cooks faster and tastes amazing with the smoky sauce.

Make It Veggie: Ditch the meat and double up on beans and veggies. Add some sautéed mushrooms for heartiness.

Try Different Pasta: Penne, rigatoni, or even spaghetti work great here. Whatever holds sauce well is your friend.

Add More Veggies: Diced tomatoes, sautéed zucchini, or roasted poblano peppers all fit right in.

Dial Down the Heat: Skip the chipotle and just use smoked paprika for the smokiness without the spice.

Make It Lighter: Use half-and-half instead of heavy cream and reduce the cheese. Still creamy, less guilt.

Make-Ahead Tips

You can cook the chicken and bacon ahead of time and store them in the fridge for up to 2 days.

The sauce can be made in advance and reheated gently with a splash of cream or broth to loosen it up.

Leftovers keep for 3–4 days in an airtight container in the fridge. Reheat gently on the stove with a splash of broth or cream to bring it back to life.

Don’t freeze this one — the cream sauce doesn’t thaw well and gets weird. Just make less or invite friends over.

Questions People Actually Ask

Q: Can I use canned chicken?
A: You can, but please don’t. Fresh chicken takes like 8 minutes and tastes infinitely better. Rotisserie chicken is a solid shortcut though.

Q: I can’t find chipotle peppers in adobo. Help?
A: Check the international or Mexican food aisle. Or sub with 1 tsp chipotle powder plus a splash of hot sauce for that smoky-spicy vibe.

Q: Can I make this without bacon?
A: Sure, but why would you hurt yourself like that? Use olive oil instead of bacon grease if you must.

Q: Is this really spicy?
A: It’s got a gentle kick with 1–2 chipotles. Start with one if you’re spice-sensitive. You can always add more but you can’t take it back.

Q: Can I use a different cheese?
A: Pepper jack adds extra spice, Monterey jack is milder and melts beautifully, mozzarella is stretchy but less flavorful. Cheddar is the MVP here though.

Q: What if I don’t have cream cheese?
A: Just use all heavy cream and add an extra 1/4 cup of shredded cheese. The cream cheese adds thickness and tang, but it’s not make-or-break.

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