Description
Cowboy Butter Chicken Linguine is a comforting and flavorful pasta dish featuring tender chicken breasts sautéed in buttery garlic sauce, combined with creamy herbs and a hint of spice. This easy-to-make recipe delivers a rich, satisfying meal perfect for weeknights or casual gatherings.
Ingredients
Scale
Protein
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
Pasta
- 8 oz linguine pasta
Sauce
- 1/2 cup unsalted butter (1 stick)
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tsp Italian herb blend (oregano and basil)
- 1/2 tsp red pepper flakes (adjust for spice level)
Seasoning
- Salt and pepper to taste
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine pasta and cook for 8-10 minutes until al dente. Drain the pasta and reserve some of the pasta water for later use.
- Sauté the chicken: In a large skillet over medium heat, melt the butter. Season the chicken breasts with salt and pepper, then place them in the skillet. Cook for 6-7 minutes on each side until golden brown and fully cooked through. Remove chicken from skillet and set aside.
- Add garlic: To the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Create the sauce: Pour in the heavy cream, then add the Italian herb blend and red pepper flakes. Stir well to combine and let the sauce warm through.
- Combine: Slice the cooked chicken breasts and add them back to the skillet. Add the drained linguine and toss gently to coat the pasta and chicken evenly with the buttery cream sauce. If the sauce is too thick, gradually add the reserved pasta water until you reach the desired consistency.
- Finish: Stir in the freshly grated Parmesan cheese until melted and incorporated. Serve immediately with extra Parmesan cheese sprinkled on top.
Notes
- Adjust the red pepper flakes to control the spiciness of the dish.
- Reserve pasta water helps to loosen the sauce if it becomes too thick.
- Use freshly grated Parmesan for better melting and flavor.
- Ensure chicken is cooked through by checking that it reaches an internal temperature of 165°F (74°C).
- For a lighter version, substitute heavy cream with half-and-half or a light cream option.
