Why You’ll Love This Recipe
Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish that brings together tender chicken, a rich buttery sauce, and the bold flavors of garlic, lemon, and fresh herbs. With a hint of spice and the addition of Parmesan, this dish is indulgent yet easy to make. It’s perfect for a cozy dinner and sure to impress anyone who loves a combination of savory, tangy, and slightly spicy flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breasts, thinly sliced
linguine pasta
butter
garlic, minced
lemon juice
chicken broth
heavy cream
Parmesan cheese, grated
paprika
parsley, chopped
red pepper flakes (optional)
salt and black pepper
Directions
Cook the linguine according to the package instructions. Drain and set aside, reserving a bit of pasta water.
In a large skillet, melt the butter over medium heat. Add the sliced chicken, season with salt, pepper, and paprika, and cook until golden brown and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the chicken broth and bring to a simmer, scraping any browned bits from the skillet. Stir in the heavy cream and bring the mixture to a gentle simmer, letting it thicken slightly.
Add the cooked linguine to the skillet, tossing to coat in the creamy sauce. Stir in the lemon juice, Parmesan cheese, and red pepper flakes (if using), adjusting the seasoning with salt and pepper to taste.
Add the cooked chicken back into the skillet and toss everything together. If the sauce needs thinning, add some reserved pasta water until it reaches your desired consistency.
Garnish with chopped parsley and an extra sprinkle of Parmesan before serving.
Servings and Timing
This recipe yields 4 servings.
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Total time: 25-30 minutes
Variations
For a spicier version, add extra red pepper flakes or a dash of hot sauce.
Swap chicken for shrimp for a seafood twist or use roasted vegetables for a vegetarian option.
Add sun-dried tomatoes or spinach for an extra burst of flavor and color.
Use fettuccine or spaghetti if you prefer a different type of pasta.
Storage/Reheating
Store leftover Cowboy Butter Chicken Linguine in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over medium heat, adding a splash of milk or cream to restore creaminess.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs will work wonderfully in this recipe and provide extra juiciness.
Can I make this recipe gluten-free?
Yes, simply swap the linguine for gluten-free pasta.
Can I freeze leftover Cowboy Butter Chicken Linguine?
Freezing is not ideal for this dish, as the creamy sauce may separate upon reheating. It’s best enjoyed fresh or stored in the refrigerator.
Can I skip the heavy cream?
You can substitute heavy cream with half-and-half or whole milk for a lighter version, but the sauce may not be as rich and creamy.
Conclusion
Cowboy Butter Chicken Linguine is the ultimate comfort food with a perfect balance of creaminess, tang, and spice. This quick and easy recipe makes for a delicious weeknight dinner that will satisfy your taste buds with minimal effort. Creamy, buttery, and loaded with flavor, this dish is sure to become a favorite!
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Cowboy Butter Chicken Linguine
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A creamy and flavorful pasta dish featuring tender chicken in a rich cowboy butter sauce, served with linguine.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 8 oz linguine pasta
- 1/4 cup butter (for sauce)
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Cook the linguine pasta according to package instructions, then drain and set aside.
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until cooked through and golden brown. Remove from the skillet and set aside.
- In the same skillet, melt 1/4 cup of butter over medium heat. Add the minced garlic, thyme, oregano, and red pepper flakes. Cook for 1-2 minutes until the garlic is fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and lemon juice, and bring the mixture to a simmer. Let it cook for 2-3 minutes to thicken slightly.
- Slice the cooked chicken into strips and return it to the skillet with the sauce. Add the cooked linguine and toss everything together to coat in the sauce.
- Garnish with chopped parsley and serve hot.
Notes
- For extra flavor, you can add grated Parmesan cheese to the sauce just before tossing in the pasta.
- If you prefer a lighter version, you can substitute the heavy cream with half-and-half or whole milk.
- This dish pairs well with a side of garlic bread or a simple salad.