Creamy Cowboy Butter Chicken Linguine
Indulge in the rich, creamy, and perfectly seasoned flavors of Creamy Cowboy Butter Chicken Linguine. This dish combines juicy chicken, a silky butter and cream sauce, and al dente linguine, creating a satisfying comfort meal that’s perfect for any occasion
Ingredients
- 2 large chicken breasts boneless, skinless
- 12 oz linguine pasta
- 4 tbsp unsalted butter
- 3-4 garlic cloves minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and black pepper to taste
- 1/4 tsp paprika or cayenne pepper optional for heat
- 2 tbsp olive oil
Instructions
- Prep the Chicken: Slice the chicken breasts into thinner, even pieces. Season generously with salt, pepper, and paprika or cayenne.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden brown. Remove the chicken and set it aside to rest.
- Cook the Pasta: Boil water in a large pot, adding salt to it. Cook the linguine according to the package instructions. Reserve 1 cup of pasta water before draining.
- Make the Sauce: In the same skillet used for the chicken, melt butter. Sauté garlic for 1 minute. Pour in heavy cream and whisk until combined. Let it simmer for 3-4 minutes, then add the Parmesan cheese and whisk until smooth. Add lemon juice, salt, and pepper to taste.
- Combine Pasta and Chicken: Add the drained linguine to the sauce, tossing to coat. Slice the rested chicken and arrange it on top. Mix to combine and ensure everything is evenly coated with the sauce.
- Serve: Garnish with fresh parsley and more Parmesan if desired. Serve immediately.
Notes
- To make the sauce richer, you can add an extra tablespoon of butter or heavy cream.
- Adjust the amount of lemon juice depending on your taste preferences for a tangier finish.
- If you prefer a lighter version, use half-and-half instead of heavy cream.