Description

Cowboy Butter Chicken Linguine is a creamy, savory pasta dish loaded with bold flavors. Tender chicken is tossed in a garlicky cowboy butter sauce infused with herbs, Parmesan, and a touch of heat, then combined with linguine for a comforting, satisfying dinner. Perfect for busy weeknights or impressing guests!

Ingredients

For the Chicken:
2 large boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper (optional)
Salt and pepper, to taste

For the Cowboy Butter Sauce:

½ cup unsalted butter
6 cloves garlic, minced
1 tablespoon fresh parsley, chopped (plus extra for garnish)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 teaspoon lemon juice
1 tablespoon Dijon mustard (optional)
1 teaspoon chili flakes (optional)
1 cup heavy cream
½ cup grated Parmesan cheese
1 tablespoon lemon zest (optional)

For the Pasta:

12 oz linguine
Salt (for pasta water)

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Instructions

Cook Linguine: Boil linguine in salted water until al dente. Reserve 1 cup of pasta water, then drain.Cook Chicken: In a skillet, heat olive oil over medium-high. Season chicken and cook 6–7 minutes until browned and cooked through. Remove and set aside.
Make Sauce: In the same pan, melt butter. Add garlic and sauté until fragrant. Stir in parsley, thyme, chili flakes, and mustard.
Add Cream & Cheese: Pour in heavy cream, bring to a simmer, then stir in Parmesan and lemon juice until smooth and creamy.Combine: Return chicken to the pan. Add linguine and toss with the sauce. Add reserved pasta water if needed to loosen sauce.Finish & Serve: Stir in lemon zest, adjust seasoning, and garnish with parsley and Parmesan. Serve hot.

Notes

Add spinach, mushrooms, or bell peppers for extra veggies.Swap chicken for shrimp or steak.Use gluten-free pasta for dietary needs.Half-and-half can be used instead of cream, but sauce may be thinner.