Cowboy Butter Chicken Pasta
A delightful pasta dish combining creamy sauce with cowboy butter, tender chicken, and fresh tomatoes, perfect for weeknight dinners or casual get-togethers.
Ingredients
Main Ingredients
- 12 oz linguine
- 2 tablespoons cowboy butter Can substitute with olive oil for a lighter dish.
- 2 breasts chicken, diced
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup heavy cream Can be substituted with coconut milk for dairy-free.
- 1/2 cup grated Parmesan cheese Use dairy-free cheese for a vegan option.
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Start by cooking the linguine according to the package instructions. Once al dente, drain and set aside.
- In a large skillet over medium heat, melt the cowboy butter until it’s bubbly and fragrant.
- Add the diced chicken and sauté until browned, about 5-7 minutes.
- Toss in the minced garlic and allow it to cook for just 1 minute, unleashing its aroma.
- Stir in the halved cherry tomatoes and cook until they start to soften, about 3-4 minutes.
- Lower the heat, then pour in the heavy cream. Stir in the Parmesan cheese, allowing it to melt into a creamy sauce.
- Add the cooked linguine to the skillet, seasoning with salt and pepper to taste. Toss everything together until well combined.
- Finish by garnishing with fresh parsley and serve immediately.
Notes
Presentation is key; serve in shallow bowls with a fresh side salad or garlic bread. Leftovers can be stored in the refrigerator for up to 3 days. Avoid freezing the creamy sauce.