Description
Cowboy Butter Chicken Linguine is a quick and flavorful pasta dish combining tender pan-seared chicken breasts with rich and savory cowboy butter, tossed with perfectly cooked linguine and sprinkled with Parmesan cheese. Ideal for a satisfying weeknight dinner, this recipe offers a creamy, buttery sauce without the need for heavy cream.
Ingredients
Scale
Pasta
- 8 oz linguine
Chicken
- 2 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
Sauce and Garnish
- 1/2 cup Cowboy Butter
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Drain the pasta and set it aside.
- Season and cook the chicken: Pat the chicken breasts dry and season both sides generously with salt and pepper. Heat a skillet over medium heat and cook the chicken breasts for 6-7 minutes per side, or until they are cooked through and no longer pink in the center.
- Slice the chicken: Remove the cooked chicken from the skillet and let it rest for a few minutes before slicing into thin strips.
- Prepare the sauce and combine: In the same skillet, melt the Cowboy Butter over medium heat. Add the cooked linguine, sliced chicken, and grated Parmesan cheese. Toss everything together gently until well combined and heated through.
- Serve: Plate the pasta and chicken mixture while hot, then garnish with freshly chopped parsley before serving.
Notes
- Use fresh linguine if available for a softer texture.
- Make sure not to overcook the chicken to keep it juicy and tender.
- Cowboy Butter is typically a compound butter with garlic, herbs, and spices; you can substitute with garlic herb butter if unavailable.
- Reserve a small amount of pasta water to loosen the sauce if it becomes too thick during tossing.
- For gluten-free option, substitute linguine with gluten-free pasta.
