1 cup cherry tomatoes, halved (or any seasonal vegetables)
1/4 cup freshly grated Parmesan cheese (for serving)
Fresh parsley, chopped (for garnish)
Instructions
Begin by bringing a large pot of salted water to a rolling boil. Add the linguine and cook according to package instructions (about 8-10 minutes) until al dente. Reserve 1/2 cup of the pasta water and then drain the rest. Set the pasta aside.
While the pasta is cooking, heat 1 tablespoon of butter in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and paprika. Add the chicken to the skillet and cook for 6-7 minutes on each side or until fully cooked through. Remove from the skillet and let rest before slicing.
In the same skillet, add the remaining butter, minced garlic, rosemary, and thyme. Cook for about 2-3 minutes, stirring constantly, until fragrant. Add the cherry tomatoes and cook for an additional 2-3 minutes until softened.
Add the cooked linguine and sliced chicken to the skillet. Toss to combine, adding reserved pasta water as needed to create a silky sauce. Season with additional salt and pepper to taste.
Plate your Cowboy Butter Chicken Pasta Linguine, topping it with freshly grated Parmesan and chopped parsley. Serve immediately.
