Description
This dish features tender chicken and linguine coated in a rich, flavorful cowboy butter sauce.
Ingredients
Scale
- 1 pound linguine
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- Salt to taste
- Black pepper to taste
- Parmesan cheese for serving
Instructions
- Cook linguine according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Reduce heat to medium. Add butter to the skillet and melt. Add minced garlic, parsley, thyme, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
- Stir in chicken broth and heavy cream. Bring to a simmer and cook for 2-3 minutes until the sauce slightly thickens.
- Return cooked chicken to the skillet. Add cooked linguine to the skillet and toss to coat evenly with the sauce.
- Season with salt and black pepper to taste.
- Serve immediately, garnished with Parmesan cheese.
Notes
- Adjust the amount of cayenne pepper to your spice preference.
- Fresh herbs provide the best flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5g
- Sodium: 780mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg
Keywords: chicken, linguine, pasta, cowboy butter, creamy, savory