Cowboy Butter Chicken Linguine is a delightful fusion dish that brings together the rich flavors of the American West and the comforting essence of Italian cuisine. Imagine tender chicken bathed in a luscious, buttery sauce infused with garlic, herbs, and a hint of spice, all served over perfectly cooked linguine. This recipe not only tantalizes your taste buds but also tells a story of culinary creativity, where traditional boundaries are blurred to create something truly special.

People love Cowboy Butter Chicken Linguine for its incredible taste and texture. The creamy sauce clings to the pasta, creating a satisfying mouthfeel that is both indulgent and comforting. Plus, it’s a convenient dish that can be whipped up in under 30 minutes, making it perfect for busy weeknights or a cozy dinner with friends. Join me as we explore this delicious recipe that is sure to become a favorite in your household!

Ingredients:

1 pound linguine pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (adjust to taste)
4 tablespoons unsalted butter
4 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1 cup cherry tomatoes, halved
1/2 cup fresh parsley, chopped
1/2 cup grated Parmesan cheese
Juice of 1 lemon
Optional: red pepper flakes for garnish

Preparing the Pasta

Start by bringing a large pot of salted water to a boil. I usually add about a tablespoon of salt to the water to enhance the flavor of the pasta.
Once the water is boiling, add the linguine pasta. Cook according to the package instructions until al dente, usually around 8-10 minutes.
While the pasta is cooking, make sure to stir occasionally to prevent it from sticking together.
Once cooked, reserve about 1 cup of the pasta water, then drain the linguine in a colander. Set it aside while you prepare the chicken and sauce.

Cooking the Chicken

In a large skillet, heat the olive oil over medium-high heat. I love using a cast-iron skillet for this because it retains heat well.
While the oil is heating, season the chicken pieces with salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Make sure to coat the chicken evenly with the spices.
Once the oil is hot, add the seasoned chicken to the skillet in a single layer. Avoid overcrowding the pan; you may need to do this in batches if your skillet is small.
Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s golden brown and cooked through. You can check for doneness by cutting into a piece; it should be no longer pink in the center.
Once cooked, remove the chicken from the skillet and set it aside on a plate. Cover it with foil to keep it warm.

Making the Cowboy Butter Sauce

In the same skillet, reduce the heat to medium and add the butter. Let it melt and start to bubble, which will add a rich flavor to the sauce.
Add the minced garlic to the melted butter and sauté for about 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Pour in the chicken broth and bring it to a simmer. This will help deglaze the pan, picking up all those delicious bits stuck to the bottom.
Next, stir in the heavy cream and let the mixture simmer for another 3-4 minutes until it thickens slightly. The cream will give the sauce a luscious texture.
Add the halved cherry tomatoes to the sauce and cook for an additional 2-3 minutes until they soften and release their juices.
Return the cooked chicken to the skillet, stirring to combine everything. Let it simmer together for another 2-3 minutes to meld the flavors.

Combining the Pasta and Sauce

Now it’s time to bring everything together! Add the drained linguine to the skillet with the chicken and sauce.
Gently toss the pasta in the sauce, ensuring it’s well coated. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up.
Stir in the chopped parsley and grated Parmesan cheese, mixing until everything is well combined. The cheese will melt into the sauce, adding even more flavor.

Conclusion: