Easy Cowboy Butter Chicken Linguine
This creamy pasta dish features tender chicken and a rich garlic butter sauce that makes it perfect for any dinner occasion.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts about 3-4 pieces
- 8 oz linguine pasta
- 4-5 cloves fresh garlic, minced
- 6 tbsp unsalted butter divided
- 1 cup heavy cream
- ¼ cup chopped fresh parsley for garnish
- ½ tsp red pepper flakes
- Salt and pepper to taste
Instructions
Preparation
- Dice the chicken into bite-sized pieces and mince the garlic.
Cooking the Pasta
- Boil salted water in a large pot and cook the linguine until al dente, about 8-10 minutes. Reserve some pasta water before draining.
Sautéing the Chicken
- In a skillet, melt half of the butter over medium heat. Add the chicken, season it with salt and pepper, and cook until golden brown, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
Making the Sauce
- In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 1 minute or until fragrant.
- Lower the heat, then add the remaining butter and heavy cream. Stir until everything is combined and creamy.
Combining the Dish
- Toss the cooked linguine in the skillet with the sauce, adding reserved pasta water as needed to reach your desired consistency.
- Finish with the chopped parsley.
Notes
Serve hot, garnished with extra parsley. Pairs well with a simple side salad or crusty bread. Allow pasta to cool before storing leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream.