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Plate of Easy Cowboy Butter Chicken Linguine with herbs and spices garnishing

Cowboy Butter Chicken Linguine

A crowd-pleasing dish combining rich, buttery flavor with tender chicken and perfectly cooked linguine, perfect for busy weeknights or special gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts About 3-4 breasts
  • 8 oz linguine pasta
  • 4-5 cloves fresh garlic, minced
  • 6 tbsp unsalted butter
  • 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

Method
 

Preparation
  1. Dice the chicken into bite-sized pieces and mince the garlic.
Cooking
  1. Bring salted water to a boil, then add the linguine and cook until al dente (about 8-10 minutes). Reserve some pasta water before draining.
  2. In a large skillet, melt half of the butter over medium heat. Add the diced chicken, season with salt and pepper, and cook until golden brown (around 6-8 minutes). Remove the chicken from the skillet and set it aside.
  3. In the same skillet, toss in the minced garlic and red pepper flakes. Sauté for about a minute until fragrant.
  4. Lower the heat, then add the remaining butter and heavy cream to the skillet. Stir until everything is well combined and creamy.
  5. Toss the cooked linguine into the skillet with the sauce, adding some reserved pasta water to reach your desired consistency. Mix in the chopped parsley.

Notes

For added flavor, consider adding a squeeze of lemon juice to the sauce before tossing with the pasta. You can also use leftover rotisserie chicken to save on prep time. Don't skip the reserved pasta water; it's key for achieving the perfect sauce consistency.