Cowboy Butter Chicken Linguine: Rich, Smoky Pasta Dish (Print Version)

Cowboy Butter Chicken Linguine brings smoky, buttery chicken to a creamy pasta dish. Easy weeknight meal with a kick, perfect for comforting family dinners.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Chicken & Pasta Base

01 - 2 boneless, skinless chicken breasts (about 1.5 lbs), sliced into bite-sized pieces
02 - 12 oz linguine
03 - 1 tbsp olive oil
04 - Salt, to taste
05 - Black pepper, to taste

→ Cowboy Butter Flavor

06 - 1/2 cup unsalted butter
07 - 4 cloves garlic, minced
08 - 1 tsp smoked paprika
09 - 1/2 tsp chili powder
10 - 1/2 tsp dried oregano

→ Creamy Sauce Essentials

11 - 1 cup heavy cream
12 - 1 cup reserved pasta water

→ Fresh Finishing Touches

13 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - Okay, first things first, grab your chicken breasts and give 'em a good pat dry. This is where I always mess up if I'm rushing! Slice them into bite-sized pieces, then season generously with salt and pepper. While you're doing that, get a big pot of salted water boiling for your linguine. Seriously, salt the water like the ocean; it makes all the difference, I promise. Cook the linguine according to package directions, draining it but reserving about a cup of that starchy pasta water. Don't forget that water!
02 - Now, in a large skillet or Dutch oven, drizzle a little olive oil over medium-high heat. Once it’s shimmering, add your seasoned chicken in a single layer. Don't overcrowd the pan, or it won't sear properly – I learned that from a sad, pale chicken experience once. Let it cook for about 3-4 minutes per side until it’s beautifully golden brown and cooked through. Take it out and set it aside; it’ll wait patiently for its buttery bath.
03 - Reduce the heat to medium, then add a good chunk of that unsalted butter to the same skillet. Let it melt down, swirling it around. Once it’s bubbly, toss in your minced garlic. Oh, the smell! This is where the magic really starts. Sauté the garlic for about 30 seconds until it’s fragrant, but don't let it burn; burnt garlic is a tragedy. Stir in the smoked paprika, chili powder, and dried oregano. Let those spices toast for another minute, stirring constantly, until they’re super aromatic. Your kitchen should be smelling incredible right now.
04 - Pour in the heavy cream and bring it to a gentle simmer, stirring constantly. This is where you want to scrape up all those delicious browned bits from the bottom of the pan – that's pure flavor, hon! Let the sauce thicken slightly for about 3-5 minutes. If it feels too thick, now’s the time to slowly whisk in some of that reserved pasta water, a splash at a time, until you hit your desired consistency. I always start with a little and add more if needed, because too thin is harder to fix.
05 - Add the cooked chicken back into the skillet with the creamy cowboy butter sauce. Give it a good stir to coat all those tender pieces. Then, add your drained linguine directly into the skillet. Using tongs, toss everything together until the pasta is completely coated in that luscious, smoky sauce. This is where I sometimes make a mess, but it's worth it! If it still feels a little dry, a bit more pasta water can help loosen things up.
06 - Finally, stir in most of your fresh chopped parsley. Taste it and adjust the seasonings – maybe a little more salt, a crack of fresh black pepper. Scoop generous portions onto plates, garnishing with the remaining fresh parsley. Sometimes I even add a little extra sprinkle of smoked paprika right on top for presentation. This dish is best served immediately, while everything is warm and the sauce is perfectly clinging to the pasta.

# Notes:

01 - Seriously, don't skip patting the chicken dry; it makes all the difference for a good sear.
02 - That reserved pasta water is your secret weapon for a perfectly creamy, emulsified sauce – always save it!
03 - Taste and adjust seasoning throughout the process; every batch of spices can be a little different.
04 - A squeeze of fresh lemon juice at the very end brightens up the whole dish, especially if it feels too rich.

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - large pot
03 - tongs

# Nutrition (Per Serving):

Calories: 750
Total Fat: 45g
Total Carbohydrate: 60g
Protein: 30g

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