Go Back

Cowboy Butter Chicken Pasta

A quick, flavor-forward pasta dish featuring tender chicken, rich cowboy butter, and a creamy sauce with fresh tomatoes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz linguine You can swap for fettuccine, penne, or your favorite pasta shape.
Main ingredients
  • 2 tablespoons cowboy butter Use high-quality cowboy butter or season plain butter.
  • 1 lb chicken breast, diced Boneless, skinless thighs can also be used.
  • 3 cloves garlic, minced Fresh garlic for best flavor.
  • 1 cup cherry tomatoes, halved Add more vegetables for extra nutrition if desired.
  • 1/2 cup chicken broth Add more if needed to adjust sauce consistency.
  • 1/2 cup heavy cream Can substitute with half-and-half or coconut milk for a dairy-free version.
  • Salt and pepper to taste Adjust according to seasoning of cowboy butter.
  • Fresh parsley to taste for garnish Add to enhance presentation.

Method
 

Cooking
  1. Cook linguine according to package instructions. Drain and set aside.
  2. In a large skillet, melt cowboy butter over medium heat.
  3. Add diced chicken and cook until browned and cooked through, about 5-7 minutes.
  4. Stir in minced garlic and cook for another minute until fragrant.
  5. Add cherry tomatoes and cook for a few minutes until they begin to soften.
  6. Pour in chicken broth and heavy cream, stirring to combine.
  7. Season with salt and pepper.
  8. Add the cooked linguine to the skillet and toss to coat in the sauce.
  9. Garnish with fresh parsley before serving.

Notes

Cool leftovers to room temperature, transfer to an airtight container, and refrigerate for up to 3-4 days. For longer storage, freeze for up to 2 months.