Cowboy Butter Chicken Linguine (Print)
Creamy linguine with chicken, garlic, butter, Parmesan, and fresh parsley for a bold and comforting pasta dinner.
# Ingredients:
→ Pasta
01 -
225 grams linguine pasta
→ Poultry
02 -
3–4 boneless, skinless chicken breasts
→ Dairy
03 -
60 grams unsalted butter
04 -
240 millilitres heavy cream
05 -
50 grams grated Parmesan cheese
→ Vegetables and Aromatics
06 -
3 cloves fresh garlic
07 -
15 grams fresh parsley
→ Seasonings
08 -
1 teaspoon paprika
09 -
1 teaspoon Italian seasoning
10 -
Salt, to taste
11 -
Black pepper, to taste
# Steps:
01 -
Chop fresh garlic and finely mince the parsley.
02 -
Bring a large pot of salted water to a rolling boil, then cook linguine until al dente. Reserve 125 millilitres of pasta water before draining.
03 -
Pat chicken breasts dry and season with salt and black pepper. In a large skillet over medium heat, melt 30 grams of butter. Add chicken and cook until golden brown and cooked through, about 5–7 minutes per side. Transfer chicken to a plate to rest.
04 -
In the same skillet, add chopped garlic, paprika, and Italian seasoning, sautéing until fragrant, approximately 1 minute.
05 -
Pour in heavy cream and add the remaining 30 grams of butter, stirring until the sauce is smooth and slightly thickened, about 2–3 minutes.
06 -
Slice the cooked chicken into strips. Add drained linguine to the skillet and toss in the cream sauce, adding reserved pasta water as needed for a silky texture.
07 -
Fold in grated Parmesan and chopped parsley. Top with cooked chicken, then serve immediately.
# Notes:
01 -
Reserve pasta water to adjust sauce consistency; the starch helps the sauce cling to the pasta.
02 -
Resting the chicken before slicing ensures juiciness throughout.