Easy Cowboy Butter Chicken Linguine
A creamy, garlic-infused pasta dish that warms the soul and is perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free pasta)
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
- Prepare your ingredients: Start by dicing the chicken into bite-sized pieces and mincing the garlic.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8-10 minutes. Before draining, be sure to reserve some pasta water.
- Sauté the chicken: In a skillet, melt half of the butter over medium heat. Add the chicken pieces, seasoning them with salt and pepper. Cook until golden brown, about 6-8 minutes, then remove from the skillet.
- Add garlic: In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
- Create the sauce: Lower the heat and add the remaining butter and heavy cream. Stir until the mixture is creamy and well combined.
- Combine: Toss the cooked linguine into the skillet with the sauce, adding reserved pasta water as needed to achieve your desired consistency. Finish with the chopped parsley.
Notes
Pairs beautifully with a crisp green salad or garlic bread. For storage, leftovers can be kept in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg