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Plate of Easy Cowboy Butter Chicken Linguine garnished with fresh herbs

Easy Cowboy Butter Chicken Linguine

A cozy, flavorful dish of tender chicken in a buttery cream sauce tossed with linguine and fresh parsley, perfect for any chilly evening.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 600 kcal

Ingredients
  

Main Ingredients

  • 1 lb boneless, skinless chicken breasts (about 3–4), cut into bite-sized pieces Use halal-certified chicken for a fully halal-friendly dish.
  • 8 oz linguine pasta
  • 4-5 cloves fresh garlic, minced
  • 6 tbsp unsalted butter
  • 1 cup heavy cream Can substitute with half-and-half or a dairy-free option.
  • ¼ cup chopped fresh parsley Feel free to swap or add fresh basil.
  • ½ tsp red pepper flakes Optional, adjust to taste.
  • Salt and pepper to taste

Instructions
 

Preparation

  • Dice the chicken into even, bite-sized pieces and pat them dry with paper towels.
  • Mince the garlic and chop the parsley. Measure out butter, cream, and spices.
  • Tip: Dice the chicken ahead of time and refrigerate for up to 24 hours.

Cook the Pasta

  • Bring a large pot of water to a rolling boil and salt it generously.
  • Add the linguine and cook until al dente, about 8–10 minutes.
  • Reserve 1 cup of the pasta cooking water, then drain.
  • Tip: For roasting the chicken, toss with oil, salt, and pepper, and roast at 425°F for 10–12 minutes.

Sauté the Chicken

  • Melt 3 tbsp of butter in a skillet over medium heat.
  • Add chicken in a single layer; season with salt and pepper and cook until golden brown, about 6–8 minutes.
  • Remove chicken and tent loosely with foil.
  • Tip: Season chicken with smoked paprika or cumin for extra flavor.

Add Garlic and Aromatics

  • In the same skillet, add minced garlic and red pepper flakes; sauté for about 1 minute.
  • Tip: Lower the heat if garlic starts to brown too fast.

Create the Sauce

  • Add remaining butter to the skillet; once melted, pour in the heavy cream, stirring until smooth.
  • Taste and adjust seasoning with salt and pepper; add splash of reserved pasta water if too thick.
  • Tip: Stir in grated Parmesan for extra richness.

Combine and Serve

  • Add drained linguine and cooked chicken to the skillet; toss gently to coat.
  • Stir in chopped parsley and use reserved pasta water to reach desired sauce consistency.
  • Tip: For extra smoothness, toss with a small pat of cold butter right before serving.

Notes

Refrigerate leftovers for up to 3 days; freeze for up to 2 months. Cook components separately for best texture when reheating.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 40gProtein: 34gFat: 35gSaturated Fat: 20gSodium: 250mgFiber: 2gSugar: 2g
Keyword Buttery Pasta, Chicken Linguine, Comfort Food, Cream Sauce, Weeknight Dinner
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