Description

Cowboy Butter Chicken Linguine combines tender chicken in a savory garlic-herb ‘cowboy butter’ sauce tossed with linguine for a hearty, flavorful pasta dish that’s easy enough for weeknight dinners but special enough for guests.

Ingredients

8 oz linguine pasta
1 lb boneless skinless chicken breasts or thighs, cut into strips
2 tbsp olive oil
4 tbsp unsalted butter
3 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp dried thyme or oregano
1/4 tsp red pepper flakes (optional)
1/2 cup chicken broth
2 tbsp lemon juice
2 tbsp chopped fresh parsley
Salt and pepper, to taste
Grated Parmesan, for serving (optional)

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Instructions

Cook linguine according to package until al dente. Drain and reserve 1/2 cup pasta water.
Season chicken strips with salt, pepper, smoked paprika, chili powder, and dried herb.
In a large skillet, heat olive oil over medium-high. Add chicken and cook 4–5 minutes per side until golden and cooked through. Remove chicken and set aside.
In the same skillet, melt butter and add garlic. Cook 1 minute until fragrant.
Stir in chicken broth, lemon juice, and red pepper flakes. Bring to simmer, scraping up browned bits.
Return chicken to pan and stir to coat. Add cooked linguine and toss to combine. If needed, add reserved pasta water to loosen sauce.
Stir in chopped parsley and adjust seasoning.
Serve hot with a sprinkle of Parmesan, if desired.

Notes

Butter-based sauce can be lightened with half-and-half or chicken broth in place of some butter.
Add sautéed mushrooms or bell peppers for extra veggies.
Chicken thighs stay juicier, but breasts work well too.
Leftovers store in fridge up to 3 days; gently reheat with a splash of broth or water.