Cowboy Butter Chicken Linguine Recipe
This Cowboy Butter Chicken Linguine Recipe brings bold flavors to your dinner table. Rich garlic butter sauce meets tender chicken and perfectly cooked pasta.
Equipment
- Large pot for boiling pasta
- Heavy-bottomed skillet or pan
- Wooden spoon for stirring
- Sharp knife for cutting
- Cutting board
- Measuring cups and spoons
- Colander for draining pasta
Ingredients
- 1 lb linguine pasta
- 1 lb boneless chicken breast diced
- 6 tbsp butter
- 4 garlic cloves minced
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 cup heavy cream
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Boil water in large pot with salt.
- Cook linguine according to package directions until tender.
- Drain pasta and set aside for later use.
- Heat olive oil in large skillet over medium heat.
- Season chicken pieces with salt and black pepper.
- Cook chicken until golden brown and fully cooked.
- Remove chicken from pan and keep it warm.
- Add butter to the same pan immediately.
- Sauté minced garlic until fragrant, about one minute.
- Add smoked paprika and cayenne pepper to butter.
- Pour heavy cream into the seasoned butter mixture.
- Simmer sauce until it starts to thicken slightly.
- Return cooked chicken to the creamy sauce.
- Add drained linguine to the chicken mixture.
- Toss everything together until pasta is well coated.
- Garnish with fresh parsley before serving immediately.
Notes
- Don't overcook the chicken to keep it tender and juicy.
- Save pasta water to thin sauce if it becomes too thick.
- Use fresh garlic instead of powder for better flavor development.
- Adjust spice levels by adding more or less cayenne pepper.
- Serve immediately while the pasta is still hot and creamy.