Description
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.
Ingredients
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)
Instructions
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.
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).
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.
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.
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.
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.
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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~585 kcal
- Carbohydrates: ~48g
- Protein: ~38g