Creamy Cowboy Butter Chicken Linguine
A comforting and delicious meal featuring tender chicken, a rich creamy sauce, and linguine pasta that the whole family will love.
Ingredients
Pasta and Chicken
- 8 ounces linguine pasta Use any pasta type you prefer.
- 1 pound boneless, skinless chicken breasts, diced Can use frozen chicken, ensure it is thawed.
Sauce Ingredients
- 2 tablespoons butter Melted for sautéing.
- 3 cloves garlic, minced Adds flavor to the sauce.
- 1 teaspoon paprika For seasoning.
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes Optional, adjust according to spice preference.
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 1/2 cup grated Parmesan cheese Plus extra for serving.
- to taste Salt and pepper For seasoning.
- for garnish Fresh parsley, chopped
Instructions
Preparation
- In a large pot, boil salted water and cook the linguine according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the diced chicken and cook until browned and fully cooked, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
- Stir in paprika, Italian seasoning, and red pepper flakes (if using). Cook for about 30 seconds to combine the flavors.
- Pour in the heavy cream while stirring gently. Bring to a gentle simmer, allowing it to thicken slightly.
- Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Add the cooked chicken and linguine back into the skillet, tossing everything together until well coated with the sauce.
- Let it cook for another 2-3 minutes over low heat to warm through.
- Remove from heat, and garnish with fresh parsley before serving.
Notes
Serve hot with a side salad or garlic bread. For added nutrition, include vegetables like spinach or bell peppers. Store leftovers in an airtight container for up to 3 days.