Cowboy Butter Chicken Linguine
A delightful dish that combines tender chicken with a rich and creamy sauce, perfect for any night of the week.
Ingredients
Main Ingredients
- 3-4 pieces boneless, skinless chicken breasts
- 8 oz linguine pasta
- 1 cup heavy cream
- 4 tbsp unsalted butter
- ½ cup grated Parmesan cheese
Seasonings and Herbs
- 3 cloves fresh garlic chopped
- ¼ cup fresh parsley chopped
- 1 tsp paprika
- 1 tsp Italian seasoning
Instructions
Preparation
- Chop the garlic and parsley, then boil water for the linguine.
Cooking Linguine
- In salted boiling water, cook the linguine until al dente. Reserve some pasta water before draining.
Cooking Chicken
- 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.
Making the Sauce
- Pour in heavy cream and add the remaining butter, stirring until slightly thickened.
- Toss drained linguine with the sauce, adding reserved pasta water as needed for consistency.
Notes
Serve this dish hot, garnished with chopped parsley and extra grated Parmesan if desired. Pair it with a side salad or garlic bread for a complete meal. It's an excellent dish for family dinners or casual get-togethers with friends. To store leftovers, place the cooled pasta in an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to help loosen the sauce.