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For this dish, you will need: - 8 oz linguine pasta - 2 boneless, skinless chicken breasts, cut into bite-sized pieces - 4 tablespoons cowboy butter (see below for recipe) - 3 cloves garlic, minced - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - 1 cup heavy cream - 1 cup cherry tomatoes, halved - 2 cups fresh spinach - Salt and black pepper to taste - Fresh parsley, chopped, for garnish - Grated Parmesan cheese, for serving (optional)

- Cowboy Butter Chicken Linguine

Satisfy your dinner cravings with Cowboy Butter Chicken Linguine, a quick and delicious weeknight meal! This flavorful dish combines tender chicken, creamy sauce, and fresh ingredients, making it a family favorite in no time. Follow the simple steps to whip up this Wild West-inspired recipe that will delight your taste buds. Ready to elevate your dinner game? Click through for the full recipe and start cooking today!
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Ingredients
  

8 oz linguine pasta

2 boneless, skinless chicken breasts, cut into bite-sized pieces

4 tablespoons cowboy butter (see below for recipe)

3 cloves garlic, minced

1 teaspoon paprika

1/2 teaspoon cayenne pepper (adjust to taste)

1 cup heavy cream

1 cup cherry tomatoes, halved

2 cups fresh spinach

Salt and black pepper to taste

Fresh parsley, chopped, for garnish

Grated Parmesan cheese, for serving (optional)

Cowboy Butter Recipe:

1 cup unsalted butter, melted

2 tablespoons Worcestershire sauce

2 tablespoons fresh lemon juice

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried thyme

1/2 teaspoon chili powder

Salt and black pepper to taste

Instructions
 

Make Cowboy Butter: In a medium bowl, whisk together the melted butter, Worcestershire sauce, lemon juice, garlic powder, smoked paprika, dried thyme, chili powder, salt, and black pepper until well combined. Set aside.

    Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

      Cook the Chicken: In a large skillet over medium heat, melt 2 tablespoons of cowboy butter. Add the chicken pieces and season with paprika, cayenne pepper, salt, and pepper. Sauté until the chicken is cooked through and golden brown, about 5-7 minutes. Remove the chicken and set aside.

        Sauté Aromatics: In the same skillet, add the remaining 2 tablespoons of cowboy butter. Add minced garlic and sauté for about 30 seconds until fragrant.

          Create the Sauce: Pour in the heavy cream, stirring to combine with the garlic and butter mixture. Bring to a gentle simmer, then add the halved cherry tomatoes, and cook for 2-3 minutes until they start to soften.

            Combine Ingredients: Add the cooked chicken back to the skillet along with the fresh spinach. Stir until the spinach wilts. If the sauce is too thick, add reserved pasta water, a little at a time, until desired consistency is reached.

              Mix in the Pasta: Add the drained linguine to the skillet, tossing everything together to coat the pasta in the creamy sauce. Adjust seasoning with salt and pepper if needed.

                Serve: Plate the linguine in bowls, garnishing with chopped parsley and grated Parmesan cheese if desired.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4