Cowboy Butter Chicken Linguine
A quick and creamy pasta dish featuring tender chicken in a rich buttery sauce, perfect for weeknight meals.
Ingredients
Main Ingredients
- 3-4 pieces boneless, skinless chicken breasts Cut into even pieces for even cooking.
- 3 cloves fresh garlic Minced for flavor.
- 8 oz linguine pasta Cook until al dente.
- 4 tbsp unsalted butter Divided for cooking and sauce.
- 1 cup heavy cream Use low heat when adding.
- ¼ cup fresh parsley Chopped fresh for garnish.
- ½ cup grated Parmesan cheese Add extra for serving.
- 1 tsp paprika For flavor and color.
- 1 tsp Italian seasoning Adds herby flavor.
- to taste Salt and pepper Season to preference.
Instructions
Preparation
- Chop the garlic and parsley, and boil water for the linguine.
- In salted boiling water, cook linguine until al dente. Reserve some pasta water before draining.
Cooking
- In a skillet over medium heat, melt half of the butter. Season chicken with salt and pepper, cooking until golden brown (5-7 minutes).
- Stir in minced garlic, paprika, and Italian seasoning; sauté until fragrant.
- Pour in heavy cream and add remaining butter, stirring until slightly thickened.
- Toss drained linguine with the sauce, adding reserved pasta water as needed for consistency.
- Stir in Parmesan and parsley. Serve hot.
Notes
Cool pasta before storing. Use an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or water to loosen the sauce. Do not freeze cream-based pasta as the texture may change. Taste and add salt at the end since Parmesan adds saltiness.