Description

This Creamy Chicken Linguine with Cowboy Butter Sauce combines juicy, seasoned chicken with a buttery, garlic-cream sauce that’s simple yet deeply flavorful. Inspired by classic cowboy butter, with a hint of spice, it’s perfect for when you want a homestyle pasta dish that there’s nothing fancy needed to feel special.

Ingredients

Scale

For the chicken:

2 boneless, skinless chicken breasts (about 1 lb), sliced into strips
1 tsp smoked paprika
½ tsp garlic powder
Salt & pepper to taste

For the sauce:

4 tbsp (½ stick) unsalted butter
2 cloves garlic, minced
½ tsp onion powder
¼ tsp cayenne pepper (optional, for a kick)
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese

For the pasta:

12 oz linguine
Salted water, for boiling

To garnish:

Chopped fresh parsley or chives
Extra Parmesan cheese

Instructions

1️⃣ Cook the pasta: Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package directions. Reserve ½ cup pasta water, then drain and set aside.

2️⃣ Cook the chicken: While the pasta cooks, season chicken strips with paprika, garlic powder, salt, and pepper. In a large skillet over medium-high heat, melt 1 tbsp butter. Add chicken and cook for 4–5 minutes per side until golden and cooked through. Remove from skillet and set aside.

3️⃣ Make the cowboy butter sauce: In the same skillet, melt remaining butter. Add minced garlic, onion powder, and cayenne (if using). Sauté for 1–2 minutes until fragrant.

4️⃣ Build the sauce: Pour in heavy cream and chicken broth, stirring to combine. Let simmer gently for 2–3 minutes until slightly thickened.

5️⃣ Add cheese: Reduce heat to low and whisk in Parmesan until smooth. Season with salt and pepper to taste.

6️⃣ Combine everything: Return chicken and drained linguine to the skillet. Toss well, adding reserved pasta water a little at a time if needed to loosen and coat.

7️⃣ Serve & garnish: Dish into bowls and top with parsley (or chives) and extra Parmesan.

Notes

Adjust the heat: Skip or increase cayenne depending on your spice preference.
Veggie add-ins: Stir in sautéed mushrooms, spinach, or bell peppers for extra flavor and color.
Make it lighter: Substitute half‑and‑half or reduce cream by half, and use a low-fat cheese alternative.
Leftovers: Store in an airtight container and refrigerate up to 3 days. Reheat gently, adding milk if needed to loosen the sauce.

Prep Time: 15 MIN
Cook Time: 20 MIN