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Creamy Cowboy Butter Chicken Linguine

A comforting bowl of tender linguine enveloped in a luscious, buttery sauce with juicy chicken and fresh vegetables, ready in under 30 minutes.
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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
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 ounces Linguine Pasta
  • 1 pound Chicken Breast, boneless and skinless, diced
Sauce Ingredients
  • 4 tablespoons Butter
  • 3 cloves Garlic, minced
  • 1 cup Heavy Cream
  • 1 cup Chicken Broth
Vegetables
  • 1 cup Bell Peppers, chopped (any color)
  • 1 cup Mushrooms, sliced
  • ¼ cup Parsley, chopped for garnish
Seasoning and Cooking
  • to taste Salt and Pepper
  • 1 tablespoon Olive Oil, for cooking chicken

Method
 

Cooking the Pasta
  1. In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside.
Sautéing the Chicken
  1. In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for about 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
Making the Sauce
  1. In the same skillet, add the butter and allow it to melt. Stir in the minced garlic and sauté for about 1 minute until fragrant.
  2. Pour in the heavy cream and chicken broth, stirring to combine, and let it simmer for about 2-3 minutes.
Incorporating Vegetables
  1. Add the chopped bell peppers and sliced mushrooms, cooking until they soften, about 3-4 minutes.
Combining Ingredients
  1. Return the cooked chicken to the skillet and add the drained linguine. Toss everything together until the pasta is well coated in the creamy sauce. Adjust seasoning if needed.
Serving the Dish
  1. Once everything is hot and well mixed, remove from heat. Serve immediately, garnished with chopped parsley.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the linguine in a skillet over medium heat with a splash of chicken broth or cream to revive the creamy texture. You can also substitute half of the heavy cream with Greek yogurt for a lighter version.