Description
Enjoy a comforting bowl of Cowboy Butter Chicken Linguine, featuring tender chicken in a rich garlic butter sauce, fresh cherry tomatoes, and a zesty hint of lemon. This creamy dish is perfect for a quick weeknight dinner that the whole family will love!
Ingredients
Scale
- 1 pound linguine pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
- Juice of 1 lemon
Instructions
- In a large pot, bring salted water to a boil over high heat.
- Add the linguine pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- Once cooked, reserve 1 cup of pasta water, then drain the linguine in a colander and set aside.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Season the chicken pieces with salt, pepper, garlic powder, onion powder, smoked paprika, oregano, thyme, and cayenne pepper (if using).
- Add the seasoned chicken to the skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. The internal temperature should reach 165°F (75°C).
- Once cooked, remove the chicken from the skillet and set aside on a plate.
- In the same skillet, reduce the heat to medium and add 4 tablespoons of unsalted butter.
- Once the butter has melted, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream and let it simmer for another 2-3 minutes until the sauce thickens slightly.
- Add the halved cherry tomatoes to the sauce and cook for an additional 2-3 minutes until they soften.
- Return the cooked chicken to the skillet, stirring to coat it in the sauce.
- Add the drained linguine to the skillet, tossing everything together to combine. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
- Stir in the chopped parsley, grated Parmesan cheese, and lemon juice. Mix well to ensure everything is evenly distributed.
- Remove the skillet from heat and let it sit for a minute to cool slightly.
- Serve the Cowboy Butter Chicken Linguine in bowls, garnished with additional parsley and Parmesan cheese if desired.
- Enjoy your delicious Cowboy Butter Chicken Linguine with a side of crusty bread or a fresh salad!
Notes
- For added flavor, marinate the chicken in the spices for at least 30 minutes before cooking.
- Feel free to add vegetables like spinach or bell peppers for extra nutrition and color.
- If you prefer a lighter version, substitute the heavy cream with half-and-half or a non-dairy alternative.
- Adjust the level of heat by modifying the amount of cayenne pepper or omitting it altogether.
- Prep Time: 15 minutes
- Cook Time: 25 minutes