Cowboy Butter Chicken Linguine

 Serves 3 - double recipe 

  • 8 ounces linguine pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces OR premade meatballs 
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pasta water or heavy cream
  • 1/4 cup fresh parsley, chopped (optional)
  • Juice of 1 lemon
  • Grated Parmesan cheese, for serving
*Steps: prep ingredients, bake meatballs, boil pasta, make sauce, combine
  1. In a Dutch oven, cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  2. Season the chicken pieces with salt and pepper. In a large skillet over medium-high heat, heat the olive oil. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.(Alternatively, bake meatballs at 350 convection oven for 9-10 minutes.)
  3. In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic, smoked paprika, oregano, thyme, and red pepper flakes. Sauté for about 1 minute until fragrant.
  4. Add the cherry tomatoes to the skillet and cook for another 3-4 minutes until they start to soften. Add the cooked meat to the skillet and stir to combine.
  5. Add the sauce mixture to the cooked linguine along with the reserved pasta water (or cream) and lemon juice. Toss everything together until well combined and heated through.
  6. Serve immediately, garnished with fresh parsley and grated Parmesan cheese.

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