Description
A flavorful and satisfying dish combining tender boneless chicken breasts cooked to perfection and tossed with linguine pasta in a rich, savory Cowboy Butter sauce. Finished with Parmesan cheese and fresh parsley, this Cowboy Butter Chicken Linguine is perfect for a quick, hearty meal ready in just 25 minutes.
Ingredients
Scale
Ingredients
- 8 oz linguine
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup Cowboy Butter
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Season and cook chicken: Pat the chicken breasts dry. Season both sides generously with salt and pepper. Heat a skillet over medium heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and no longer pink in the center.
- Slice the chicken: Remove the chicken breasts from the skillet and let them rest briefly. Then slice them into strips for easy mixing.
- Combine with Cowboy Butter and pasta: In the same skillet, melt the Cowboy Butter over medium heat. Add the cooked linguine, sliced chicken strips, and grated Parmesan cheese. Toss everything together to coat evenly and warm through, allowing the flavors to meld.
- Serve: Plate the Cowboy Butter Chicken Linguine while hot. Garnish with freshly chopped parsley for a fresh, vibrant finish.
Notes
- Use freshly grated Parmesan for the best flavor and meltability.
- To make the dish spicier, opt for a spicy version of Cowboy Butter or add crushed red pepper flakes.
- Allow the chicken to rest after cooking to keep it juicy before slicing.
- For a creamy twist, add a splash of heavy cream when tossing the pasta with Cowboy Butter.
- Garnishing with fresh parsley not only adds color but also a fresh, herbal note.
