Quick and Easy Cowboy Butter Chicken Linguine Recipe

Introduction

This Quick and Easy Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish that’s perfect for busy weeknights. Tender chicken pieces are cooked in a buttery garlic sauce with smoked paprika, then tossed with linguine for a satisfying meal.

Ingredients

• 3 boneless, skinless chicken breasts (about 1.5 lbs), cubed
• 4 cloves fresh garlic, minced
• 4 tbsp unsalted butter
• 8 oz linguine pasta
• 2 tbsp fresh parsley, chopped
• Juice of 1 lemon
• Salt and pepper to taste
• 1 tsp smoked paprika
• 1 cup low-sodium chicken broth
• 1 cup heavy cream

Instructions

1. Step 1: Prepare your ingredients by mincing the garlic and cubing the chicken breasts.
2. Step 2: Cook the linguine in salted boiling water according to package instructions until al dente. Reserve some pasta water before draining.
3. Step 3: In a large skillet over medium heat, melt the butter. Add the cubed chicken seasoned with salt and pepper, cooking until golden brown on all sides.
4. Step 4: Stir in the minced garlic and smoked paprika, sautéing until fragrant, about 1 minute.
5. Step 5: Pour in the chicken broth and heavy cream, scraping up any browned bits from the skillet. Let the sauce simmer gently until it thickens slightly.
6. Step 6: Toss the cooked linguine into the sauce, adding reserved pasta water a little at a time until you reach your desired sauce consistency. Finish by stirring in the chopped parsley and lemon juice.

Tips & Variations

• For extra depth, add a pinch of cayenne pepper or a splash of hot sauce to the sauce.
• Use half-and-half instead of heavy cream for a lighter version.
• Swap linguine for fettuccine or spaghetti depending on your preference.
• If you like smoky flavors, try using smoked sea salt in place of regular salt.

Storage

Store leftover Cowboy Butter Chicken Linguine in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add a bit more richness and moisture to the dish.

How do I make the sauce thicker or thinner?

Simmering the sauce a bit longer will thicken it, while adding reserved pasta water a little at a time will loosen it to your desired consistency.

Quick and Easy Cowboy Butter Chicken Linguine Recipe

---

★★★★★

4.9 from 94 reviews

• Author: Rafael
• Total Time: 25 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This Quick and Easy Cowboy Butter Chicken Linguine combines succulent butter-infused chicken with a creamy, smoky sauce tossed with perfectly cooked linguine. Ready in under 30 minutes, it’s a comforting and satisfying dish that brings together bold flavors of garlic, smoked paprika, and fresh parsley with a bright hint of lemon juice.

---

Ingredients

Scale 1x2x3x

Chicken and Sauce

• 3 boneless, skinless chicken breasts (about 1.5 lbs), cubed
• 4 cloves fresh garlic, minced
• 4 tbsp unsalted butter
• 1 tsp smoked paprika
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped

Pasta

• 8 oz linguine pasta

---

Instructions

1. Prepare Ingredients: Start by mincing the fresh garlic and cubing the chicken breasts into bite-sized pieces to ensure even cooking and easy incorporation into the sauce.
2. Cook Linguine: Bring a large pot of salted water to a boil and cook the linguine according to the package directions until al dente. Before draining, reserve some pasta water to adjust the sauce consistency later.
3. Cook Chicken: Heat a large skillet over medium heat and melt the unsalted butter. Add the cubed chicken seasoned with salt and pepper, cooking until it turns golden brown on all sides, ensuring it is thoroughly cooked.
4. Sauté Aromatics: Add the minced garlic and smoked paprika to the skillet with the chicken, sautéing until fragrant, about 1–2 minutes, to build the depth of the sauce flavor.
5. Create Sauce: Pour in the low-sodium chicken broth and heavy cream, scraping up any browned bits from the pan. Let the mixture simmer gently until slightly thickened, which takes about 3–5 minutes.
6. Toss Pasta in Sauce: Add the cooked linguine to the skillet, tossing to coat well. Use the reserved pasta water to adjust the sauce to your preferred creaminess and consistency.
7. Finish and Serve: Stir in the chopped fresh parsley and lemon juice to brighten the dish. Taste and adjust seasoning as needed before serving immediately.

Notes

• If you prefer a spicier kick, add a pinch of cayenne pepper along with the smoked paprika.
• Use freshly squeezed lemon juice for the best bright and fresh flavor.
• To make this dish lighter, substitute heavy cream with half-and-half or a light cream alternative.
• Reserve at least ½ cup of pasta water to ensure you can loosen the sauce without watering down the flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Keywords: cowboy butter chicken, linguine pasta, creamy garlic chicken, smoked paprika chicken, quick chicken dinner