Easy Cowboy Butter Chicken Linguine
A comforting bowl of linguine tossed with juicy chicken in a creamy garlic sauce, perfect for busy weeknights or impressing guests.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
Scale
- 3-4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz linguine pasta
- 4-5 cloves fresh garlic, minced
- 6 tbsp unsalted butter
- 1 cup heavy cream
- ¼ cup chopped fresh parsley
- ½ tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Dice the chicken into bite-sized pieces and mince the garlic.
- In a large pot of salted water, boil the linguine until al dente, about 8-10 minutes. Reserve a cup of pasta water, then drain the rest.
- In a large skillet, melt half of the butter over medium heat. Add the chicken, season with salt and pepper, and cook until golden brown, roughly 6-8 minutes. Remove the chicken and set aside.
- In the same skillet, add the minced garlic and red pepper flakes. Sauté for about a minute until fragrant.
- Reduce the heat, then add the remaining butter and heavy cream. Stir until well combined and creamy.
- Toss the cooked linguine in with the sauce, adding reserved pasta water as needed for desired consistency. Finish by mixing in the cooked chicken and chopped parsley.
Notes
For quicker prep, rotisserie chicken can be used instead of fresh chicken breasts. Store leftovers in an airtight container for up to 3 days.
Find it online: https://www.mubrecipes.com/easy-cowboy-butter-chicken-linguine/