Cowboy Butter Chicken Pasta
A delightful dish that combines linguine, chicken, and a rich buttery garlic sauce for a quick and tasty meal perfect for family dinners.
Ingredients
Pasta and Chicken
- 8 oz linguine You can substitute with any preferred pasta.
- 2 breasts chicken, cooked and diced Use leftover or rotisserie chicken to save time.
Sauce
- 1/2 cup butter Make sure not to overcook the garlic when melting butter.
- 4 cloves garlic, minced Garlic should be fragrant but not browned.
- 1/2 tsp red pepper flakes Adjust based on spice preference.
- 1/4 cup fresh parsley, chopped For garnishing.
- Salt and pepper to taste
- Grated Parmesan cheese (for serving) Top generously before serving.
Instructions
Preparation
- Cook the linguine according to package instructions. Drain and set aside.
Cooking
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and red pepper flakes, and sauté for about 2 minutes until fragrant.
- Stir in the cooked chicken, mixing well.
- Add the cooked linguine and toss to combine, ensuring the pasta is well coated.
- Season with salt, pepper, and chopped parsley.
Serving
- Serve hot, topped with grated Parmesan cheese.
- Add extra chopped parsley for a fresh touch if desired.
Notes
This dish pairs well with a light salad or garlic bread. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet over low heat, adding a splash of water or broth to help loosen the pasta.