Easy Cowboy Butter Chicken Linguine

A rich and creamy dish combining chicken and linguine in a buttery garlic sauce, perfect for weeknight dinners.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 600 kcal

Ingredients

Main Ingredients

1 lb 3-4 boneless, skinless chicken breasts Diced into bite-sized pieces
8 oz linguine pasta
4-5 cloves fresh garlic, minced
6 tbsp unsalted butter Divided for cooking
1 cup heavy cream
¼ cup chopped fresh parsley For garnish
½ tsp red pepper flakes Adjust for spice preference
Salt and pepper to taste

Instructions

Preparation

Dice the chicken into bite-sized pieces and mince the garlic.

Cooking Pasta

Boil salted water and cook the linguine until al dente, about 8-10 minutes. Reserve some pasta water before draining.

Sautéing Chicken

In a skillet, melt half the butter over medium heat. Add the chicken, season with salt and pepper, and cook until golden brown, about 6-8 minutes. Remove the chicken from the skillet.

Making the Sauce

In the same skillet, add the minced garlic and red pepper flakes, sautéing until fragrant (about 1 minute).
Lower the heat, add the remaining butter and heavy cream, stirring until combined and creamy.

Combining

Toss the cooked linguine with the sauce in the skillet, adding reserved pasta water for desired consistency. Finish with the chopped parsley.

Notes

Serve hot, garnished with extra parsley. It pairs well with a simple side salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over low heat, adding a splash of heavy cream or pasta water if dry.

Keyword Chicken Linguine, Comfort Food, Cowboy Butter, Creamy Pasta, Easy Dinner