Ingredients
- Linguine pasta: 1 pound
- Chicken breasts: 2, boneless, skinless
- Olive oil: 2 tablespoons
- Cowboy Butter: 1/2 cup (recipe follows or store-bought)
- Garlic: 2 cloves, minced
- Heavy cream: 1/2 cup
- Fresh parsley: 1/4 cup, chopped
- Salt and pepper: To taste
Instructions
- Step 1: Cook linguine according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While pasta cooks, cut chicken breasts into bite-sized pieces. Season with salt and pepper.
- Step 3: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
- Step 4: Reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Stir in the cowboy butter and heavy cream. Simmer for 2-3 minutes, stirring occasionally, until the sauce is slightly thickened.
- Step 5: Add the cooked linguine to the skillet with the sauce. Toss to coat. Add a little reserved pasta water if the sauce is too thick.
- Step 6: Stir in fresh parsley. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, though the sauce may thicken upon cooling.
- When reheating, add a splash of milk or cream to the pasta while gently warming it on the stovetop to restore its creamy consistency.
- Serve this dish with a sprinkle of extra parsley and a side of crusty bread to soak up all that delicious cowboy butter sauce.
- Don't be afraid to adjust the amount of cowboy butter to your liking – a little extra kick never hurt anyone!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American