Description

This Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish featuring tender sautéed chicken breasts bathed in a rich garlic butter and herb cream sauce. The linguine is cooked al dente and tossed with a luscious sauce made from butter, Italian herbs, red pepper flakes for heat, and Parmesan cheese, delivering a comforting and hearty meal perfect for any night of the week.

Ingredients

Scale

Chicken & Seasonings

4 boneless, skinless chicken breasts (about 1.5 lbs)
Salt and pepper to taste

Pasta

8 oz linguine pasta

Sauce

1/2 cup unsalted butter (1 stick)
4 cloves fresh garlic, minced
2 tsp Italian herb blend (oregano and basil)
1/2 tsp red pepper flakes (adjust for spice level)
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese

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Instructions

Cook the linguine: Boil salted water in a large pot. Add linguine and cook until al dente, about 8-10 minutes. Drain the pasta, reserving some pasta water to adjust sauce consistency later.
Sauté the chicken: In a large skillet over medium heat, melt the butter. Season the chicken breasts with salt and pepper. Cook each side for 6-7 minutes until golden brown and cooked through.
Add garlic: Stir in the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Create the sauce: Pour in the heavy cream, then add the Italian herb blend and red pepper flakes. Stir the mixture until fully combined and warmed through.
Combine: Add the cooked linguine to the skillet, tossing gently to coat the pasta in the sauce. If the sauce is too thick, gradually add some of the reserved pasta water to reach desired consistency.
Finish: Stir in the freshly grated Parmesan cheese until melted and incorporated. Serve immediately, optionally garnishing with extra cheese on top.

Notes

Adjust red pepper flakes to control the spice level according to your preference.
Reserve pasta water to help loosen and thin the sauce if it becomes too thick.
Use freshly grated Parmesan cheese for the best flavor and melting quality.
Ensure chicken is cooked through to an internal temperature of 165°F (74°C).
Serve immediately for the best texture and flavor.