Description
Cowboy Butter Chicken Linguine is a creamy, indulgent pasta dish featuring tender chicken seasoned with smoky cowboy butter, tossed in a rich Parmesan cream sauce that clings beautifully to linguine noodles.
Ingredients
- 2 boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 2 tbsp cowboy butter seasoning or rub
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 shallot or 1/2 small onion, finely chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 12 oz linguine pasta
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Cook the linguine in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
- Season chicken pieces with cowboy butter seasoning, salt, and pepper.
- In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Add chicken and cook until golden and cooked through, 5–7 minutes. Remove and set aside.
- Reduce heat to medium, add remaining butter, and sauté garlic and shallots/onion for 2–3 minutes until softened.
- Add chicken broth and heavy cream, stir to combine, and simmer for 4–5 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and smooth. Add reserved pasta water if needed to thin sauce.
- Return chicken to the pan and toss to coat in sauce.
- Add cooked linguine, toss gently to combine and heat through.
- Stir in chopped parsley, taste, and adjust seasoning. Serve immediately.
Notes
- Use rotisserie chicken to save time.
- Adjust cowboy butter seasoning to your spice preference.
- Substitute heavy cream with half-and-half or Greek yogurt for a lighter version.
- Add baby spinach or roasted red peppers for extra vegetables.
- Grill chicken for a smoky twist.
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 2g
- Sodium: 520mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 145mg
