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

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

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.
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.
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.
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.
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.
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.
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