Cowboy Butter Chicken Linguine Recipe
This Cowboy Butter Chicken Linguine features tender chicken pieces sautéed in a rich and flavorful butter sauce, combined with linguine pasta, cherry tomatoes, and fresh spinach for a delightful meal.
Ingredients
- 8 oz linguine pasta
- 2 boneless skinless chicken breasts
- 4 tablespoons unsalted butter
- 4 cloves garlic
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper
- 1 cup cherry tomatoes
- ½ cup heavy cream
- 1 cup fresh spinach
- ¼ cup fresh parsley
- Grated Parmesan cheese
Instructions
- Cook the linguine in salted boiling water until al dente, then drain and reserve ½ cup pasta water.
- In a skillet, melt 2 tablespoons of butter over medium heat, season chicken with salt and pepper, and sauté until golden brown.
- Remove chicken from skillet and set aside.
- In the same skillet, melt remaining butter, add minced garlic, and sauté until aromatic.
- Stir in smoked paprika, chili powder, cayenne pepper, oregano, and thyme, cooking for an additional minute.
- Add halved cherry tomatoes and cook until softened, then pour in heavy cream and simmer.
- Return chicken and add fresh spinach, stirring until spinach wilts and ingredients combine.
- Add cooked linguine and toss to coat in the sauce, adjusting consistency with reserved pasta water if needed.
- Serve with fresh parsley and grated Parmesan cheese on top.
Notes
Adjust the spice level by varying the cayenne pepper to suit your taste.