Cowboy Butter Chicken Pasta
This dish brings together tender diced chicken, a rich garlic-butter sauce, and linguine for a hearty weeknight meal that cooks fast and uses simple pantry spices.
Ingredients
Main Ingredients
- 8 oz linguine pasta
- 1 lb chicken breast, diced
- 1/2 cup butter
- 4 cloves garlic, minced
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Cooking Instructions
- Cook the linguine according to the package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic, paprika, garlic powder, and onion powder. Cook for about 1 minute until fragrant.
- Add the diced chicken to the skillet. Season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Stir in the cooked linguine and toss to coat in the sauce. Heat for an additional 2-3 minutes.
- Garnish with fresh parsley and serve immediately.
Notes
Cool leftovers quickly, then store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth if it seems dry. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating. Dicing chicken into even pieces helps achieve uniform cooking.