Hey there, foodie friends! I’m so excited to share one of my absolute favorite quick and easy recipes: Cowboy Butter Chicken Linguine. This dish is a flavor explosion, combining tender chicken, perfectly cooked linguine, and a creamy, zesty sauce that will have everyone begging for seconds26. Trust me, this will become a regular in your dinner rotation!
- : Ready in about 30 minutes, it’s perfect for busy weeknights12.
- : The cowboy butter sauce is a total game-changer, packed with herbs, spices, and a hint of heat12.
- : You can easily customize it to your liking with different pasta shapes or added veggies1.
- : It’s a guaranteed hit with both kids and adults2.
Cowboy Butter Chicken Linguine features strips of chicken and al dente pasta tossed in a creamy, zesty sauce1. The sauce is made with cowboy butter, heavy cream, and crushed red pepper, making for a flavorful pasta dish ready in about 30 minutes1.
- 2 boneless, skinless chicken breasts, cut into cubes24
- 8 ounces linguine pasta12
- 2 tablespoons extra virgin olive oil1
- 2 tablespoons butter2
- ½ teaspoon paprika1
- ½ teaspoon garlic salt1
- ½ teaspoon kosher salt1
- ¼ teaspoon pepper1
- ½ cup unsalted butter, softened25
- 2 tablespoons fresh parsley, chopped2
- 1 tablespoon lemon juice25
- ¼ cup grated Parmesan cheese2
- ¾ cup heavy cream1
- 1 teaspoon Dijon mustard25
- ¼ teaspoon crushed red pepper flakes (optional)12
- : Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Reserve about ¼ cup of the pasta water before draining13.
- : In a large skillet over medium-high heat, add olive oil. Season the chicken with paprika, garlic salt, salt, and pepper. Cook for 3-4 minutes on one side, or until golden brown. Flip and cook until the chicken is cooked through to an internal temperature of 165°F, about 3-4 minutes more1. Remove the chicken from the pan and set aside13.
- : Reduce heat to low. Add butter to the skillet, allowing it to melt. Stir in the heavy cream, garlic salt, Dijon mustard, and red pepper flakes (if using)12. Use a spatula to scrape up any browned bits from the pan, incorporating them into the sauce13. Simmer gently for 2-3 minutes, until the sauce thickens slightly2.
- : Add the cooked linguine and chicken to the skillet, tossing to coat everything in the luscious sauce. Stir in the Parmesan cheese, parsley, and lemon juice12. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency23.
- : Garnish with additional parsley and lemon slices, and serve warm12.
- : Use any pasta you have on hand, such as spaghetti, fettuccine, or penne1.
- : Chicken thighs can be substituted for chicken breasts1.
- : Adjust the amount of crushed red pepper flakes to your preference, or omit them altogether for a milder flavor12.
- : Add your favorite vegetables, such as sliced bell peppers, mushrooms, or spinach, for extra nutrients and flavor1.
- Serve with a side of garlic bread or a fresh salad1.
- Garnish with extra Parmesan cheese and fresh parsley2.
- A glass of crisp white wine pairs perfectly with this dish.
Yes, you can prepare the chicken and sauce ahead of time and store them separately in the refrigerator. When ready to serve, simply cook the pasta and combine everything in the skillet.
While cowboy butter is the star of this dish, you can use regular butter or even a flavored butter of your choice.
To make this recipe gluten-free, simply use gluten-free pasta.
- Calories: Approximately 550-650
- Protein: 40-50g
- Carbohydrates: 50-60g
- Fat: 25-35g
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)
