Description
This Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish featuring tender chicken breasts sautéed in a rich butter sauce with garlic, smoked paprika, and a touch of chili. Tossed with linguine and Parmesan cheese, it makes a perfect easy weeknight dinner that’s both comforting and indulgent.
Ingredients
Scale
Pasta
- 12 ounces linguine
Chicken and Seasonings
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter (divided)
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Garnish
- 1/4 cup chopped fresh parsley
- Optional red pepper flakes for heat
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain and set aside.
- Sauté the Chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken pieces and season with smoked paprika, chili powder, salt, and black pepper. Cook for 5–6 minutes until the chicken is golden brown and fully cooked through.
- Add Garlic and Butter: Add the remaining butter and minced garlic to the skillet. Cook for 1 minute, stirring frequently, until the garlic becomes fragrant and slightly softened.
- Create the Sauce: Pour in the chicken broth and heavy cream. Bring the mixture to a simmer and cook for 3–4 minutes, stirring occasionally, until the sauce slightly thickens.
- Toss Pasta with Sauce: Add the cooked linguine directly to the skillet with the sauce and chicken. Toss everything together well so the pasta is evenly coated.
- Finish and Serve: Stir in the grated Parmesan cheese and chopped parsley. Serve immediately, garnished with additional parsley or optional red pepper flakes for extra heat.
Notes
- For added flavor and texture, try adding sautéed mushrooms, bell peppers, or sun-dried tomatoes to the dish.
- You can substitute half-and-half for heavy cream if you prefer a lighter sauce.
- Leftovers can be stored in an airtight container in the refrigerator and gently reheated on the stovetop to prevent the sauce from separating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 115 mg
