Cowboy Butter Chicken Linguine

Cowboy Butter Chicken Linguine is my go-to for a crave-worthy pasta night when I want something decadent but cozy and simple. The creamy sauce hugs every strand of linguine and the juicy chicken soaks up all those buttery herb flavors making it a dish folks always ask for seconds of after one bite.

My family always huddles around the kitchen just to steal tastes off the spoon before it even hits the dinner table. The first time I made this after a camping trip the kids begged for it again two days later and it became an instant favorite.

Ingredients

• Boneless skinless chicken breasts: Essential for juicy bites that soak up the sauce Choose plump and firm pieces for best texture
• Fresh garlic: Key for that authentic cowboy butter flavor Look for firm cloves with no soft spots
• Linguine pasta: Flat shape helps grab all that creamy sauce Buy quality dried pasta that holds its shape after boiling
• Unsalted butter: Builds the silky rich base European-style butter gives the deepest flavor
• Heavy cream: Makes the sauce creamy without breaking Use fresh or ultra-pasteurized for smoothness
• Fresh parsley: Adds a fresh herby lift once stirred in Go for bright green leaves
• Grated Parmesan cheese: Boosts savory taste and thickens sauce Try to grate your own for the best melt and nutty profile
• Paprika: Gives a gentle smoky color and extra warmth Choose sweet or smoked based on your preference
• Italian seasoning: Brings herby harmony to tie everything together Find a blend with oregano basil and thyme for best flavor

Step-by-Step Instructions

Prep and Boil:

Bring a large pot of salted water to a rolling boil Chop the garlic and parsley while waiting so they are ready when needed

Cook Linguine:

Drop the linguine into the boiling water Stir a few times to prevent sticking Boil until al dente about nine minutes Scoop out a half cup of pasta water to use later then drain the pasta well

Sear the Chicken:

Set a large skillet over medium heat and add half of the unsalted butter Season chicken on both sides with salt and freshly cracked pepper Lay chicken breasts in the skillet Cook undisturbed until one side is golden brown about five minutes Flip and cook for another two to three minutes until the center is just cooked through Remove the chicken and rest on a plate

Build the Sauce:

In the same skillet toss in the minced garlic paprika and Italian seasoning Stir constantly for one minute until garlic softens but does not brown

Creamy Bliss:

Pour the heavy cream into the skillet and stir in the remaining butter Let the sauce simmer gently for three to four minutes until just thick enough to coat a spoon

Combine and Finish:

Slice or dice the rested chicken and return it to the skillet Add the drained linguine Toss everything together with grated Parmesan cheese and fresh parsley Use reserved pasta water a splash at a time to adjust the sauce until silky and perfect

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There is nothing quite like watching my youngest scoop up noodles by the handful and seeing her face light up with the buttery parmesan sauce. I will always use freshly grated cheese over pre-shredded because it melts so much smoother into this sauce.

Storage Tips

Let the pasta cool completely then refrigerate in an airtight container for up to three days. If the sauce becomes too thick when reheating simply add a splash of milk or water and stir over low heat until creamy again. Freezing is not recommended since cream sauces can separate after thawing.

Ingredient Substitutions

You can swap linguine for fettuccine spaghetti or even penne depending on what is in your pantry. If you prefer a lighter sauce half and half can replace heavy cream though the sauce will be a bit less rich. Chicken thighs are juicy and work just as well as breasts if you like more flavor depth.

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Serving Suggestions

I like to pair this dish with garlicky roasted green beans or a crisp arugula salad with lemon vinaigrette. Warm crusty bread always disappears fast since everyone wants to mop up every last drop of sauce. For a little kick sprinkle on a pinch of red pepper flakes just before serving.

The Cowboy Butter Story

Cowboy butter sauce is inspired by compound butters used by cattle ranchers for grilling meat It combines butter garlic smoky spices and herbs Often dolloped on top of steak or grilled chicken this pasta brings the same bold flavors into a comforting one pan meal. I first fell for cowboy butter after a family barbecue and it quickly made its way into my weeknight dinner rotation.

Recipe FAQs

→ Can I use a different pasta shape?

Yes, penne, fettuccine, or spaghetti make great alternatives if linguine is unavailable.

→ What type of chicken works best?

Boneless, skinless chicken breasts are recommended, but thighs can add extra richness if preferred.

→ How do I achieve a silky sauce?

Stirring reserved pasta water into the sauce helps it cling beautifully and achieve the right consistency.

→ Can I prep components in advance?

Chicken and garlic can be prepped and stored in advance for quick assembly at dinnertime.

→ How should leftovers be stored?

Store leftovers in an airtight container in the fridge; reheat gently to maintain sauce texture.