Description
Cowboy Butter Chicken Linguine is a flavorful and creamy pasta dish featuring tender bite-sized chicken pieces seasoned with bold spices and simmered in a rich buttery garlic sauce. Tossed with perfectly cooked linguine and finished with Parmesan cheese and fresh parsley, this recipe offers a comforting meal that comes together quickly on the stovetop.
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 Garnish
- 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
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Cook the linguine: Cook the linguine according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water for later use.
- Cook the chicken: In a large skillet over medium heat, heat olive oil and 1 tablespoon of butter. Add the bite-sized chicken pieces and season them with smoked paprika, onion powder, cayenne pepper, dried thyme, salt, and black pepper. Cook the chicken for 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté the garlic: In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and sauté for 1-2 minutes until the garlic is fragrant but not browned.
- Deglaze the pan: Pour in the chicken broth and stir thoroughly, scraping any browned bits from the bottom of the skillet. Let the broth simmer for 2-3 minutes to reduce slightly.
- Add the cream: Stir in the heavy cream and bring the sauce to a gentle simmer. Continue cooking for another 2-3 minutes until the sauce thickens slightly.
- Combine chicken and pasta: Return the cooked chicken to the skillet with the sauce. Add the drained linguine to the skillet and toss everything together to combine. If the sauce is too thick, add some of the reserved pasta water a little at a time to reach the desired consistency.
- Finish the dish: Stir in the grated Parmesan cheese and adjust the seasoning to taste with additional salt or pepper if needed.
- Serve: Plate the linguine and chicken immediately, garnished with freshly chopped parsley for a pop of color and freshness.
Notes
- For a spicier kick, do not omit the cayenne pepper and consider adding more to taste.
- To make the dish lighter, you can substitute half-and-half for heavy cream.
- Reserve some pasta water to help loosen the sauce and keep the linguine well coated.
- This recipe can be made gluten-free by using gluten-free linguine.
- Fresh parsley adds freshness but can be substituted with basil or chives if preferred.
