Cowboy Butter Chicken Linguine
A comforting and creamy linguine dish featuring sautéed chicken in a rich butter and garlic sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 3-4 pieces boneless, skinless chicken breasts Larger breasts may need to be sliced in half horizontally to cook evenly.
- 3 cloves fresh garlic Minced for flavor.
- 8 oz linguine pasta Cook until al dente.
- 4 tbsp unsalted butter Half used for cooking chicken, half for the sauce.
- 1 cup heavy cream For a rich sauce.
- ¼ cup fresh parsley Chopped for garnish.
- ½ cup grated Parmesan cheese Adds flavor to the dish.
- 1 tsp paprika For color and flavor.
- 1 tsp Italian seasoning Adds depth to the flavor.
Pantry Items
- salt For seasoning.
- pepper For seasoning.
- olive oil A splash if butter wants to burn.
Instructions
Preparation
- Chop the garlic and parsley, then boil water for the linguine.
- In a large pot, bring well-salted water to a rolling boil.
Cooking Pasta
- In salted boiling water, cook linguine until al dente, reserving some pasta water before draining.
Cooking Chicken
- In a skillet over medium heat, melt half of the butter and season chicken with salt and pepper. Cook until golden brown (5-7 minutes).
- Flip chicken to achieve a good crust, and avoid crowding the pan.
Making Sauce
- Stir in minced garlic, paprika, and Italian seasoning, and sauté until fragrant.
- Pour in heavy cream and add remaining butter, stirring until slightly thickened.
Combining
- Toss drained linguine with the sauce, adding reserved pasta water as needed for consistency.
- Finish with Parmesan and parsley, adjusting salt and pepper to taste, then serve hot.
Notes
Serve family-style or transfer to a bowl. Pair with a salad, roasted veggies, or garlic bread. For leftovers, store in airtight containers and use within 3 days.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 58gProtein: 35gFat: 22gSaturated Fat: 12gSodium: 650mgFiber: 2gSugar: 2g
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