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Cowboy Butter Chicken Linguine

A hearty and savory bowl of linguine coated in a creamy cowboy butter sauce with chicken and fresh cherry tomatoes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Western
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz linguine
  • 1 lb chicken breast, diced Ensure chicken is halali sourced.
  • 1/2 cup cowboy butter A blend of butter, garlic, herbs, and spices.
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving (optional) Adds additional flavor.

Method
 

Preparation
  1. In a large pot, bring salted water to a rapid boil. Add linguine and cook according to package instructions until al dente, about 8-10 minutes.
  2. While the pasta is cooking, in a large skillet over medium-high heat, add the diced chicken. Season with salt and pepper to taste. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.
  3. In the same skillet, add the cowboy butter and let it melt over low heat. As it melts, add in the halved cherry tomatoes and cook for about 3-4 minutes until soft.
  4. Add the cooked linguine and chicken to the skillet, tossing everything together. Cook for another 2-3 minutes to allow the flavors to meld.
  5. Remove from heat and stir in the chopped parsley. Serve hot with grated Parmesan cheese, if desired.

Notes

For optimal flavor, consider protein substitutions like shrimp or tofu. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. Reheat in a skillet with a touch of water or extra cowboy butter.