Description

Cowboy Butter Chicken Linguine is a rich, creamy pasta dish featuring tender, buttery chicken breasts sautéed to perfection and tossed with linguine in a flavorful garlic-herb butter cream sauce. This comforting meal blends Italian herbs with a subtle kick of red pepper flakes, finished with freshly grated Parmesan for a hearty and satisfying dinner.

Ingredients

Scale

Protein

4 boneless, skinless chicken breasts (about 1.5 lbs)

Produce & Herbs

4 cloves fresh garlic, minced

Pasta

8 oz linguine pasta

Dairy

1/2 cup unsalted butter (1 stick)
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese

Spices & Seasonings

2 tsp Italian herb blend (oregano and basil)
1/2 tsp red pepper flakes (adjust for spice level)
Salt and pepper to taste

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Instructions

Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta, reserving some of the pasta water for later use.
Sauté the chicken: In a large skillet over medium heat, melt the butter. Season the chicken breasts with salt and pepper. Add them to the skillet and cook for 6-7 minutes per side, or until the chicken is golden brown and cooked through.
Add garlic: Stir in the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Create the sauce: Pour in the heavy cream, then add the Italian herb blend and red pepper flakes. Stir well to combine and let the mixture simmer for a couple of minutes to thicken slightly.
Combine: Add the drained linguine into the skillet with the sauce and chicken. Toss gently to coat the pasta with the creamy sauce. If the sauce is too thick, gradually add the reserved pasta water until you reach your desired consistency.
Finish: Stir in the freshly grated Parmesan cheese until melted and incorporated into the sauce. Serve the dish immediately, garnished with extra Parmesan cheese if desired.

Notes

You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich.
Adjust the red pepper flakes according to your preferred spice level.
Reserve some pasta water to loosen the sauce if it thickens too much when combined.
Use freshly grated Parmesan for the best flavor and melting quality.
Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.