Oh yes, that sounds like a mouthwatering dish! Here’s a recipe for Cowboy Butter Chicken Linguine — creamy, buttery, and packed with bold flavors!
Cowboy Butter Chicken Linguine
Ingredients:
For the chicken and sauce:
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2 large boneless, skinless chicken breasts, cut into bite-sized pieces
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3 tablespoons unsalted butter
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4 cloves garlic, minced
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1 small onion, finely chopped
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1 bell pepper (red or yellow), diced
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1 cup cherry tomatoes, halved
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1 cup heavy cream
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1/2 cup chicken broth
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1 teaspoon smoked paprika
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1 teaspoon chili powder
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1/2 teaspoon cumin
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Salt and black pepper, to taste
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1/2 cup shredded sharp cheddar cheese (optional but delicious!)
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1/4 cup chopped fresh parsley or cilantro (for garnish)
For the pasta:
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12 oz linguine
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Salt for pasta water
Instructions:
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Cook the linguine:
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water. -
Cook the chicken:
In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the chicken pieces, season with salt, pepper, smoked paprika, chili powder, and cumin. Cook until browned and cooked through, about 6–8 minutes. Remove chicken and set aside. -
Make the sauce:
In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and onion, sauté until fragrant and softened (about 2–3 minutes). Add diced bell pepper and cherry tomatoes, cook for another 3–4 minutes until tender. -
Add liquids and cheese:
Pour in the chicken broth and heavy cream. Stir to combine and let it simmer for 3–5 minutes until the sauce thickens slightly. Stir in shredded cheddar cheese if using, until melted and smooth. -
Combine everything:
Return the cooked chicken to the skillet and toss to coat in the sauce. Add the cooked linguine and a splash of reserved pasta water if needed to loosen the sauce. -
Garnish and serve:
Sprinkle with fresh parsley or cilantro and serve hot.
