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cowboy-butter-chicken-linguine-skillet-dinner

Cowboy Butter Chicken Linguine

A rich and creamy one-pan chicken pasta made with garlic butter sauce, tender chicken breast, linguine, and a kick of red pepper flakes. Ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 boneless skinless chicken breasts cut into bite-sized pieces
  • 12 oz linguine pasta
  • 4-5 cloves fresh garlic minced
  • 4 tbsp unsalted butter divided
  • 1 cup heavy cream
  • 0.25 tsp red pepper flakes or more to taste
  • salt and black pepper to taste
  • 0.5 cup reserved pasta water set aside before draining pasta
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large skillet or sauté pan
  • Large pot for boiling pasta
  • Colander
  • Tongs or wooden spoon

Method
 

  1. Bring a large pot of well-salted water to a boil. Cook linguine until al dente, about 8 to 10 minutes. Reserve 0.5 cup pasta water before draining. Set pasta aside.
  2. Season diced chicken with salt and pepper. Melt 2 tbsp butter in a large skillet over medium heat. Cook chicken for 6 to 8 minutes until golden brown and cooked through to 165 degrees F. Remove and set aside.
  3. In the same skillet, add minced garlic and red pepper flakes. Stir for 1 minute until fragrant. Do not let garlic brown.
  4. Reduce heat to low. Add remaining 2 tbsp butter and heavy cream. Stir and simmer for 2 to 3 minutes until sauce thickens slightly.
  5. Return chicken to skillet. Add drained linguine and toss to coat. Add reserved pasta water a splash at a time to reach desired sauce consistency. Adjust salt and red pepper to taste.
  6. Plate and finish with fresh chopped parsley. Serve immediately.

Notes

Use fresh garlic instead of garlic powder for the best flavor. Do not let the garlic brown or it will taste bitter. Add pasta water gradually to control sauce thickness. Reheat leftovers on the stovetop with a splash of broth to restore creaminess.