Description
Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish featuring tender bite-sized chicken pieces cooked with smoky spices and a rich butter and garlic cream sauce. This easy skillet recipe combines linguine pasta with a luscious sauce made from chicken broth, heavy cream, and Parmesan cheese, finished with fresh parsley for a comforting and satisfying meal.
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 Cooking
- 2 tablespoons butter
- 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 Pasta: Cook the linguine according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water for later use.
- Cook the Chicken: In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the bite-sized chicken pieces and season with smoked paprika, onion powder, cayenne pepper, dried thyme, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Garlic: In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Deglaze the Pan: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let the broth simmer for 2-3 minutes to reduce slightly.
- Make the Cream Sauce: Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for an additional 2-3 minutes until the sauce thickens slightly.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet, then add the drained linguine pasta. Toss everything together, adding reserved pasta water as needed to loosen the sauce and create a silky coating on the pasta.
- Finish with Cheese and Seasoning: Stir in the grated Parmesan cheese until melted and well combined. Taste and adjust the seasoning with salt and pepper as needed.
- Serve: Serve the Cowboy Butter Chicken Linguine immediately, garnished with fresh chopped parsley for a burst of color and freshness.
Notes
- Reserve some pasta water to help loosen the sauce if it becomes too thick.
- Adjust cayenne pepper according to your preferred spice level or omit for a milder dish.
- Use freshly grated Parmesan for the best flavor and texture in the sauce.
- For a lighter version, substitute half-and-half for heavy cream.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
