Savory Creamy Cowboy Butter Chicken Linguine
A quick and delicious dinner featuring tender chicken and linguine in a rich, buttery cream sauce, perfect for busy weeknights.
Ingredients
Pasta
- 12 oz linguine Can substitute with other pasta types.
Chicken
- 1 lb chicken breast Cut into bite-sized pieces.
Sauce
- 1/2 cup unsalted butter Melted.
- 1 cup heavy cream Can use a non-dairy alternative.
- 2 cloves garlic Chopped.
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- to taste Salt and pepper
Garnish
- to taste Fresh parsley For garnish.
- to taste Grated Parmesan cheese Optional.
Instructions
Preparation
- Cook the linguine according to package instructions in salted boiling water. Drain and set aside.
- Melt the unsalted butter in a large skillet over medium heat. Add chopped garlic and sauté until fragrant, about 30 seconds.
- Cut the chicken breast into bite-sized pieces and season with salt, pepper, smoked paprika, and Italian seasoning. Cook until browned and cooked through, about 5-7 minutes.
Sauce
- Pour the heavy cream into the skillet and simmer for 3-5 minutes until the sauce thickens slightly.
- Add the cooked linguine to the sauce, tossing to coat evenly. If the sauce is too thick, add some pasta water to adjust the consistency.
Serving
- Serve immediately, garnished with fresh parsley and grated Parmesan cheese if desired.
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water or cream if needed.