Description
This Cowboy Butter Garlic Creamy Linguine with Chicken & Broccoli is a comforting, flavor-packed pasta dish made with juicy chicken bites, tender linguine, and crisp broccoli tossed in a velvety garlic butter cream sauce. Inspired by the bold flavors of cowboy butter, it’s the perfect weeknight dinner — rich, creamy, and ready in just 30 minutes.
Ingredients
12 oz linguine pasta
1 lb boneless, skinless chicken breast, cut into bite-size pieces
Salt and black pepper, to taste
1 tsp garlic powder
2 tbsp olive oil
4 tbsp unsalted butter
4 cloves garlic, minced
2 cups broccoli florets
1 cup heavy cream
½ cup chicken broth
1 cup grated Parmesan cheese
1 tsp Italian seasoning
2 tbsp chopped parsley (for garnish)
Instructions
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Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
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Pat chicken pieces dry with a paper towel, then season with salt, pepper, and garlic powder.
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In a large skillet, heat olive oil over medium-high heat. Add chicken and cook 5–7 minutes, stirring occasionally, until golden and cooked through. Remove from skillet and set aside.
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In the same skillet, melt butter over medium heat. Add broccoli florets and sauté for 3–4 minutes until bright green and tender-crisp.
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Stir in minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
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Pour in heavy cream and chicken broth, stirring to combine. Simmer for 2–3 minutes until slightly thickened.
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Gradually stir in grated Parmesan cheese and Italian seasoning, whisking until smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water.
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Return the cooked chicken to the skillet along with the linguine. Toss everything together until the pasta and chicken are fully coated in the sauce.
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Let it cook together for another 2 minutes so the flavors meld. Taste and adjust seasoning if needed.
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Garnish with chopped parsley and extra Parmesan before serving. Serve hot and enjoy.
Notes
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For a hint of heat, add a pinch of red pepper flakes or cayenne pepper.
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To make it lighter, substitute half-and-half for the heavy cream or use whole wheat pasta.
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Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop with a splash of milk or broth.
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Substitute broccoli with spinach, asparagus, or green peas for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes