Description

Indulge in the rich and creamy Cowboy Butter Chicken Linguine, a comforting dish that combines tender chicken with a buttery garlic sauce, perfectly enveloping linguine pasta. This delightful recipe brings together simple ingredients for a gourmet experience that will impress family and friends alike. Ready in just under an hour, this dish is ideal for weeknight dinners or special occasions.

Ingredients

Scale

3-4 boneless, skinless chicken breasts (about 1.5 lbs)
4 cloves fresh garlic, minced
6 tbsp unsalted butter
12 oz fresh linguine pasta
1 cup freshly grated Parmesan cheese
1 cup heavy cream
1/2 tsp chili flakes (adjust to taste)
Salt and pepper to taste

Instructions

Prepare your ingredients by mincing garlic and seasoning chicken with salt and pepper.
Cook the pasta by boiling salted water and cooking linguine until al dente; reserve 1 cup of pasta water, then drain.
Cook the chicken in a large skillet over medium heat by melting half of the butter. Add chicken breasts and cook until golden brown (6-7 minutes per side). Remove from skillet.
Make the sauce by adding remaining butter and garlic to the same skillet; sauté until fragrant (about 1 minute). Pour in heavy cream and bring to a gentle simmer. Stir in chili flakes.
Combine everything by slicing chicken and returning it to the skillet along with drained pasta. Toss together, adding reserved pasta water gradually for desired creaminess.
Serve by plating portions topped with Parmesan cheese, garnished with parsley or extra chili flakes if desired.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 plate (around 300g)
Calories: 680
Sugar: 2g
Sodium: 850mg
Fat: 40g
Saturated Fat: 24g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 3g
Protein: 35g
Cholesterol: 130mg

Keywords: - For added nutrition, consider incorporating spinach or bell peppers into the dish. - Substitute chicken with shrimp or tofu for alternative protein options. - Store leftovers in an airtight container in the fridge for up to three days; reheat on low heat with a splash of cream.