Creamy Cowboy Butter Chicken Linguine
A delicious and easy meal that combines tender chicken with a rich, creamy sauce tossed with linguine pasta, perfect for any occasion.
Ingredients
Pasta
- 8 oz linguine pasta
Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Sauce
- 4 tbsp cowboy butter (or regular butter with added spices)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped For garnish
Instructions
Preparation
- Boil water in a large pot and cook the linguine according to the package instructions. Drain and set aside.
- In a large skillet, melt the cowboy butter over medium heat. Add the chicken pieces and season with garlic powder, onion powder, paprika, salt, and pepper. Cook until the chicken is golden brown and fully cooked, about 5-7 minutes.
- Pour in the heavy cream and chicken broth. Stir well to combine and bring the mixture to a gentle simmer. Let it cook for about 5 minutes until it thickens slightly.
- Add the cooked linguine to the skillet, tossing everything together until the pasta is well coated in the creamy sauce.
- Plate the pasta in bowls and garnish with fresh parsley. Enjoy your meal!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or on the stove until warm. Consider adding vegetables like spinach or bell peppers for extra nutrition.