Cowboy Butter Chicken Linguine
A comforting and indulgent weeknight dinner featuring tender chicken in a rich garlic butter sauce, tossed with linguine and fresh parsley.
Ingredients
Pasta and Chicken
- 8 oz linguine pasta Use whole-wheat or gluten-free if needed.
- 1 lb chicken breast, diced into bite-sized pieces Cut into uniform pieces for even cooking.
Butter Sauce
- 1/2 cup unsalted butter For richer flavor, consider browned butter.
- 4 cloves garlic, minced Don't let the garlic brown to avoid bitterness.
- 1/2 tsp red pepper flakes Adjust to taste.
- 1/4 cup fresh parsley, chopped For garnish.
- Salt and black pepper to taste Season as necessary.
- Parmesan cheese, for serving To taste.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente.
- Reserve about 1/2 cup of the pasta cooking water, then drain.
Preparing the Sauce and Chicken
- While the pasta cooks, heat a large skillet over medium heat. Add the butter and let it melt gently.
- If you want a nuttier flavor, let the butter brown lightly — watch it so it doesn’t burn.
- Add the minced garlic and red pepper flakes to the melted butter. Sauté for about 30–60 seconds until fragrant.
- Add the diced chicken to the skillet, seasoning with salt and freshly ground black pepper. Cook until the chicken is browned and cooked through, about 7–10 minutes.
Combining Ingredients
- Add the cooked linguine to the skillet and toss thoroughly to coat the pasta in the buttery sauce.
- If the sauce seems tight, add a splash of reserved pasta water to loosen it.
- Stir in the chopped parsley and adjust seasoning as necessary.
- Serve hot with a generous grating of Parmesan cheese.
Notes
For storage, keep leftovers in an airtight container for 3–4 days in the fridge or freeze for up to 2 months. Reheat gently on the stovetop with a splash of water or milk.