Description
Cowboy Butter Chicken Linguine is a rich and flavorful skillet pasta dish featuring tender, seasoned chicken breast pieces cooked in a creamy, buttery sauce infused with garlic, smoked paprika, and Parmesan cheese. Ready in just 30 minutes, it combines the heartiness of pasta with a spicy, comforting cowboy butter sauce, garnished with fresh parsley for a vibrant finish.
Ingredients
Scale
Chicken and Seasonings
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Pasta
- 8 oz linguine pasta
Sauce and Cooking Fats
- 2 tablespoons butter (divided)
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water to adjust the sauce later if needed.
- Cook the chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken pieces and season them with smoked paprika, onion powder, cayenne pepper (if using), dried thyme, salt, and black pepper. Sauté the chicken for 5 to 7 minutes, turning occasionally, until it is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the garlic: In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to burn it.
- Deglaze the pan: Pour in the chicken broth and stir the bottom of the skillet to deglaze, lifting any flavorful browned bits. Let the broth simmer for 2 to 3 minutes to slightly reduce.
- Make the sauce: Stir in the heavy cream and bring the mixture to a gentle simmer. Let the sauce cook for 2 to 3 minutes until it thickens slightly.
- Combine chicken and pasta: Return the cooked chicken to the skillet with the sauce. Add the drained linguine and toss everything together to coat evenly. Use the reserved pasta water to loosen the sauce if it seems too thick.
- Finish with cheese and seasoning: Stir in the grated Parmesan cheese and taste the dish, adjusting the seasoning with additional salt or pepper if needed.
- Serve: Plate the linguine and chicken immediately and garnish with chopped fresh parsley for color and freshness.
Notes
- Reserve pasta water to adjust sauce consistency if it becomes too thick.
- Adjust cayenne pepper according to your preferred spice level.
- Use freshly grated Parmesan for the best flavor and texture.
- Chicken breasts can be substituted with thighs for a juicier result.
- Serve immediately as the sauce thickens upon standing.
