Go Back
cowboy-butter-chicken-linguine_feature

Cowboy Butter Chicken Linguine: Creamy One-Pan Weeknight Wonder

This irresistible Cowboy Butter Chicken Linguine combines tender chicken and al dente pasta in a rich cowboy butter sauce bursting with garlic, herbs, and spice. Perfect for busy weeknights, this one-pan dish comes together in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 12 oz linguine pasta
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
  2. Season chicken pieces with salt, pepper, and smoked paprika. In a large skillet, melt 2 tablespoons butter over medium-high heat. Cook chicken until golden brown and cooked through, about 6-8 minutes. Remove chicken and set aside.
  3. In the same skillet, melt remaining butter. Add minced garlic and cook for 30 seconds until fragrant. Stir in chicken broth, scraping up any browned bits from the bottom of the pan.
  4. Add heavy cream, Parmesan cheese, oregano, parsley, and cayenne pepper. Simmer for 3-4 minutes until sauce thickens slightly. Return chicken to the skillet along with cooked linguine. Toss everything together, adding reserved pasta water as needed to reach desired consistency.
  5. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately while hot.

Notes

Don't overcook the chicken, use starchy pasta water for silky sauce, and adjust cayenne pepper to taste for preferred spice level.