Description
This Cowboy Butter Chicken Linguine is a rich, comforting pasta dish full of creamy flavor and tender chicken. With the savory blend of herbs, butter, and a creamy mushroom sauce, it’s the ultimate cozy meal for weeknights. Easy to prepare and incredibly satisfying!
Ingredients
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1 pound linguine pasta
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1 tablespoon olive oil
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1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
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1/2 cup chopped onion
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2 cloves garlic, minced
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1 (10.75 oz) can condensed cream of mushroom soup
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1/2 cup milk
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1/4 cup butter
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1 teaspoon dried oregano
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1/2 teaspoon dried thyme
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Salt and pepper to taste
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1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
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Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain and set aside.
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In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5–7 minutes. Remove and set aside.
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In the same skillet, sauté chopped onion for about 3 minutes until soft. Add garlic and cook for 1 more minute.
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Stir in the cream of mushroom soup and milk. Add butter, oregano, thyme, and season with salt and pepper. Mix until well combined and smooth.
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Return the chicken to the skillet and simmer on low for about 5 minutes to heat through.
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Add the cooked linguine and toss to coat in the sauce.
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Garnish with fresh parsley if desired. Serve warm.
Notes
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Try adding a pinch of red pepper flakes for a bit of heat.
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Swap linguine with fettuccine or penne if preferred.
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Great served with a side of garlic bread or a green salad.
