Creamy Cowboy Butter Chicken Linguine Easy Weeknight Dish

Ingredients

• 8 oz linguine pasta
• 2 pieces boneless, skinless chicken breasts, diced
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon onion powder
• 1 cup heavy cream
• 0.5 cup chicken broth
• 1 cup cherry tomatoes, halved
• 1 cup spinach leaves
• 0 to taste salt and pepper
• 0 for garnish fresh parsley, chopped
• 0 for serving grated Parmesan cheese

Instructions

1. In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving about ½ cup of the pasta water.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced chicken, seasoning with salt, pepper, smoked paprika, cayenne pepper, and onion powder. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
4. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer, and allow the sauce to thicken slightly, about 3-4 minutes.
5. Add the cooked chicken back to the skillet along with the halved cherry tomatoes and spinach. Stir everything together until well combined and the spinach is wilted.
6. Add the cooked linguine to the skillet and toss everything together. If the sauce is too thick, add a little reserved pasta water to achieve your desired consistency. Check for seasoning and adjust with more salt and pepper if needed.
7. Plate the creamy cowboy butter chicken linguine in bowls, garnishing with chopped fresh parsley and a generous sprinkle of grated Parmesan cheese.