Cowboy Butter Chicken Linguine
A quick and easy dish featuring buttery, garlicky chicken and linguine, perfect for any occasion.
Ingredients
Pasta
- 12 oz Linguine The perfect pasta shape to cling to the buttery sauce.
Protein
- 1 lb Chicken Breast Cut into bite-sized pieces; can substitute with turkey or tofu.
Sauce
- ½ cup Unsalted Butter Use salted butter for more flavor.
- 4 cloves Garlic Minced, gives the dish its unforgettable aroma.
- ½ cup Heavy Cream Replace with half-and-half for a lighter version.
Seasonings and Garnish
- ¼ cup Parsley Fresh herbs brighten the dish; basil or chives work too.
- Salt and Pepper To taste.
- 1 tsp Red Pepper Flakes Adjust according to spice preference.
Instructions
Preparation
- Start by bringing a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.
- Chop garlic and parsley in advance to cut down on cooking time.
Cooking
- In a large skillet over medium-high heat, melt ½ cup of unsalted butter. Add the bite-sized chicken pieces, sprinkling with salt and pepper. Sear until golden brown, about 5-7 minutes.
- As your chicken cooks, add the minced garlic to the pan. Stir it in; let its fragrance fill the air for about 1-2 minutes, ensuring not to let it burn.
- Pour in the heavy cream, stirring to incorporate. Reduce the heat to low, allowing the mixture to simmer and thicken while the flavors meld.
- Toss the linguine into the skillet with the chicken and sauce. Mix well so that every strand is enveloped in the buttery goodness.
- Add chopped parsley and red pepper flakes, adjusting seasoning as needed.
- Dish out the pasta and serve immediately.
Notes
For a gluten-free meal, use gluten-free pasta or zucchini noodles. Store leftovers in an airtight container for up to three days, and reheat with a splash of cream or broth. Freezing is possible for up to a month, but texture may change.