Creamy Cowboy Butter Chicken Linguine: Quick Dinner (Print Version)

Cowboy Butter Chicken Linguine is a rich, easy weeknight meal. Creamy, garlicky, and satisfying. Get my personal recipe for a delightful dinner.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Main Ingredients

01 - 2 boneless, skinless chicken breasts (about 1 lb total), sliced
02 - 12 oz linguine
03 - 1 cup heavy cream
04 - 1 cup chicken broth

→ Flavor Boosters

05 - 1 stick (1/2 cup) unsalted butter, divided
06 - 6-8 cloves fresh garlic, minced
07 - 1 tbsp smoked paprika
08 - 1 tsp dried oregano
09 - 1/2 tsp red pepper flakes (or more to taste)
10 - Salt and black pepper to taste

→ Finishing Touches

11 - 1/2 cup fresh parsley, chopped, plus more for garnish
12 - 1 tbsp fresh lemon juice
13 - 1/2 cup grated Parmesan cheese, plus more for serving

→ Optional Extras

14 - A splash of dry white wine (e.g., Chardonnay, Pinot Grigio)
15 - Fresh chives, chopped, for garnish

# Instructions:

01 - Get that pasta water boiling in a big pot, and don't forget to salt it generously! I always forget and then have to add it later, which isn't quite the same, honestly. While that's heating up, slice your chicken breasts into bite-sized pieces. I try to make them even, but sometimes they're a bit wonky, and that's okay. Cook the linguine until it's al dente – that's key for good pasta. We don't want mushy noodles in our Cowboy Butter Chicken Linguine.
02 - Melt a tablespoon of butter in a large skillet over medium-high heat. Toss in your chicken pieces. I like to get a nice golden-brown crust on them; it adds so much flavor to the dish. Season with a pinch of salt and pepper. Cook them through, maybe 5-7 minutes, until they’re no longer pink inside. Don't overcrowd the pan, or they'll steam instead of sear, and we want that beautiful color!
03 - This is where the magic happens for our Cowboy Butter Chicken Linguine. In the same skillet (don't clean it, those browned bits are flavor!), melt the remaining butter. Add your minced garlic, smoked paprika, dried oregano, and red pepper flakes. Oh, the smell! It’s intoxicating, truly. Sauté for about a minute until fragrant, but don't let the garlic burn. I've done that, and it's a sad, bitter smell that ruins everything!
04 - Pour in the chicken broth and heavy cream. Stir it all together, scraping up any delicious bits from the bottom of the pan – that's flavor gold right there! Let it simmer gently for 3-5 minutes, allowing the sauce to thicken slightly. I sometimes get impatient here and crank the heat, but slow and steady wins the creamy sauce race, trust me. You want a nice, smooth consistency.
05 - Add the cooked chicken back to the skillet. Drain your linguine (reserving about half a cup of pasta water, just in case!) and add it straight to the sauce. Toss everything together until the pasta is beautifully coated in that glorious Cowboy Butter Chicken Linguine sauce. If it seems too thick, a splash of that reserved pasta water will loosen it right up. It always feels a bit like a kitchen dance at this point!
06 - Stir in your fresh chopped parsley, a squeeze of lemon juice, and a good handful of grated Parmesan. Taste and adjust seasonings – sometimes it needs a little more salt, sometimes a little more spice. Serve immediately, maybe with an extra sprinkle of Parmesan. It looks so vibrant and smells even better, a true testament to all that buttery, garlicky goodness.

# Notes:

01 - Always salt your pasta water generously; it makes a huge difference in the final flavor.
02 - Leftovers are best reheated gently on the stove with a splash of broth or cream to loosen the sauce.
03 - Chicken thighs are a fantastic, juicier alternative to chicken breasts in this recipe.
04 - A little extra fresh parsley or chives at the end really brightens up the whole dish.

# Equipment Needed:

01 - Large skillet
02 - Large pot for pasta
03 - Cutting board
04 - Knife
05 - Measuring cups and spoons

# Nutrition (Per Serving):

Calories: 650 kcal
Total Fat: 45g
Total Carbohydrate: 40g
Protein: 25g

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