Description
Easy Cowboy Butter Chicken Linguine is your answer to busy evenings! Creamy, savory, and quick, it’s a family favorite that brings big flavor fast.
Ingredients
Scale
- Main Stars:
- 1 lb boneless, skinless chicken breasts
- 12 oz linguine
- Flavor Foundation:
- 6 tbsp unsalted butter
- 6 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (or more, to taste)
- 1 cup chicken broth, low sodium
- Creamy Indulgence:
- 1/2 cup heavy cream
- 1 tbsp fresh lemon juice
- Finishing Touches:
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
- Cook the Linguine:: Grab your biggest pot and fill it with water. Don’t forget to salt it generously; the pasta needs flavor from the start! Get it to a rolling boil, then toss in your linguine. Cook according to package directions until it’s al dente – you know, still has a little bite. This is where I sometimes get distracted and overcook it, but trust me, perfectly cooked pasta is key for this dish. Once done, drain it, but hold onto about a cup of that starchy pasta water; it’s liquid gold for our sauce!
- Sear the Chicken:: While your pasta is doing its thing, pat your chicken breasts dry and season them liberally with salt, black pepper, and a little bit of that smoked paprika. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and sear for about 4-6 minutes per side, until it’s beautifully golden brown and cooked through. Don’t overcrowd the pan, or it won’t sear properly – I learned that the hard way, ending up with steamed chicken instead of crispy! Remove the chicken to a cutting board and let it rest for a few minutes before slicing it into bite-sized pieces.
- Build the Cowboy Butter:: Now for the star! In the same skillet (don’t clean it, those browned bits are flavor!), melt your unsalted butter over medium heat. Once it’s melted and shimmering, add the minced garlic, chili powder, dried oregano, cayenne pepper, and the remaining smoked paprika. Sauté for about a minute until it’s super fragrant – your kitchen will smell incredible, honestly! This is where all those amazing cowboy butter flavors really come alive for this meal.
- Create the Creamy Sauce:: Pour in the chicken broth and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it cook for a couple of minutes to reduce slightly. Then, stir in the heavy cream. Whisk it all together until the sauce is smooth and slightly thickened. If it feels too thick, that reserved pasta water will be your savior here; just add a splash or two until it reaches your desired consistency. I always taste it at this point and adjust seasonings, adding more salt or a pinch more cayenne if it needs a kick.
- Combine Everything:: Add your sliced, cooked chicken back into the skillet with the creamy cowboy butter sauce. Toss it gently to coat every piece. Next, add the drained linguine directly into the skillet. Using tongs, gently toss the pasta with the chicken and sauce until everything is beautifully combined and the pasta is coated evenly. This step is where it all comes together and looks like a proper meal, even if my kitchen counter usually looks like a war zone by this point. A little mess is fine, right?
- Finish and Serve:: Remove the skillet from the heat. Stir in the fresh lemon juice, chopped fresh parsley, and chives. Give it one last gentle toss. Serve your cowboy butter chicken linguine immediately, garnished with extra fresh parsley and a generous sprinkle of grated Parmesan cheese. It should look vibrant, smell absolutely divine, and taste like pure comfort with a kick. Enjoy every single bite of this flavor-packed dish!