Cowboy Butter Chicken Linguine
Tender chicken and linguine are tossed in a creamy garlic butter sauce with parsley and gentle red pepper heat. A cozy chicken pasta dinner for family nights, comfort dishes, or a dependable skillet meal.
Equipment
- Large Pot
- Wide skillet
- Tongs
- Meat Thermometer
- Cutting Board
Ingredients
- 3-4 boneless, skinless chicken breasts about 1 lb total
- 8 oz linguine pasta
- salt and black pepper to taste
- 4-5 cloves fresh garlic minced
- 6 tbsp unsalted butter
- 1 cup heavy cream
- 1/4 cup fresh parsley chopped
- 1/2 tsp red pepper flakes
Instructions
- Bring a large pot of salted water to a boil and cook linguine until al dente. Reserve pasta water, then drain.
- Pat chicken dry and season both sides with salt and black pepper.
- Melt 2 tablespoons butter in a wide skillet over medium heat and cook chicken until golden and 165°F inside.
- Transfer chicken to a plate and let it rest while you prepare the sauce.
- Add remaining butter to the skillet, then stir in garlic and red pepper flakes until fragrant.
- Reduce heat, pour in heavy cream, and scrape the skillet to bring the browned bits into the sauce.
- Add linguine and toss with enough reserved pasta water to make the sauce glossy.
- Slice the chicken, return it to the skillet with parsley, and toss gently before serving.
Notes
Storage: Keep cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently with a splash of cream, milk, broth, or pasta water so the sauce loosens without drying out.
Freezing: Freeze for up to 2 months only if needed, because cream sauces can separate slightly after thawing.
Best Tips: Use low heat after adding the cream and add pasta water gradually for the smoothest sauce.
Variations: Add spinach, mushrooms, peas, lemon juice, or cooked shrimp for a flexible pasta dinner.
Serving Ideas: Serve with salad, roasted broccoli, green beans, garlic bread, or a fresh tomato cucumber side.