Cowboy Butter Chicken Pasta
A hearty and flavorful meal featuring linguine coated in a creamy garlic butter sauce with chicken and fresh tomatoes, perfect for a weeknight dinner.
Ingredients
Pasta and Chicken
- 8 oz linguine Use whole wheat or gluten-free pasta to meet dietary needs.
- 1 lb chicken breast, diced Ensure chicken is tender and juicy.
Sauce and Vegetables
- 1/2 cup cowboy butter (garlic butter with seasonings) For a richer flavor, use cowboy butter instead of regular butter.
- 1/2 cup cherry tomatoes, halved Add spinach, bell peppers, or zucchini for additional veggies.
- 1/4 cup fresh parsley, chopped Can substitute with other fresh herbs for variations.
- to taste Salt and pepper Adjust according to personal preference.
For Serving
- to taste Grated Parmesan cheese Add on top before serving.
Instructions
Preparation
- Cook the linguine according to package instructions until al dente. Drain and set aside.
Cooking
- In a large skillet, heat the cowboy butter over medium heat.
- Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 7-10 minutes.
- Add the cherry tomatoes to the skillet and cook until softened, about 3 minutes.
- Toss the cooked linguine into the skillet, mixing well to combine with the chicken and butter sauce.
- Remove from heat and stir in the fresh parsley.
Serving
- Serve hot, garnished with extra chopped parsley and grated Parmesan cheese. Pair with a side salad or garlic bread for a complete meal.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or extra cowboy butter to keep it moist. For extra flavor, consider adding a squeeze of lemon juice before serving.