Savory Cowboy Butter Chicken Linguine

This buttery chicken linguine dish brings together a creamy sauce, juicy chicken chunks, and perfectly cooked pasta for an at-home meal that tastes like you're dining out. The buttery garlic sauce creates an amazing taste combo that turns a regular pasta dinner into something you'll want to make again and again.

I came up with this dish when my sister showed up out of the blue for dinner one night. Using just what I had in my kitchen and some chicken, I threw this together super fast. When I saw her face light up after trying it, I knew this would be a keeper in my regular cooking lineup.

Ingredients

• Boneless skinless chicken breasts diced into bite-sized pieces so every mouthful gets some protein
• Fresh garlic finely chopped to give the butter sauce its mouthwatering smell and flavor
• Unsalted butter the main component that makes the rich cowboy butter foundation
• Linguine pasta perfect for grabbing onto the smooth sauce between each noodle
• Fresh parsley snipped up to add a pop of color and freshness against the rich sauce
• Lemon juice brings a needed tang to cut through the buttery richness
• Smoked paprika adds that hint of smokiness that gives cowboy butter its unique taste
• Low sodium chicken broth builds flavor without making everything too salty
• Heavy cream pulls it all together into a velvety sauce that sticks to each bite

Step-by-Step Instructions

Prep the Ingredients

Cut chicken into same-sized 1 inch chunks for even cooking. Chop garlic into tiny pieces so it spreads throughout the sauce. Getting everything ready beforehand makes cooking go way smoother.

Cook the Pasta

Get a big pot of water boiling and add enough salt so it tastes like the ocean. This gets flavor into the pasta itself. Cook linguine until it's still slightly firm, about a minute less than what the box says. Before you drain it, scoop out around 1/2 cup of the cooking water to help your sauce come together later.

Sear the Chicken

Warm up a big, deep pan on medium-high. Throw in 2 tablespoons butter and wait till it's bubbling. Season chicken well with salt and pepper, then spread it out in the pan. Don't move it around until you see a nice golden color form, about 3 minutes. Keep cooking until there's no pink left, roughly 6 minutes total.

Build the Sauce

Turn the heat down to medium and put the rest of the butter and chopped garlic in with the chicken. Stir non-stop for about 30 seconds until you can really smell the garlic, but don't let it burn. Sprinkle smoked paprika all over and mix so the chicken gets coated in this beautiful reddish butter.

Create the Cowboy Butter Sauce

Pour chicken broth into the pan and scrape the bottom with a wooden spoon to get all those tasty browned bits mixed in. This step really packs in the flavor. Add the heavy cream and let everything bubble gently until it starts getting thicker, around 5 minutes.

Combine and Finish

Drop the drained linguine right into your sauce and use tongs to mix everything up. If it looks too thick, splash in some of that saved pasta water until you get the right consistency. The starchiness in the water helps sauce stick to each pasta strand. Toss in fresh parsley and squeeze lemon juice over everything to brighten up all the flavors.

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The best part of making this dish is watching the cream mix with the seasoned butter and chicken, turning into this amazing silky sauce right before your eyes. My husband always tells me he knows I'm cooking this before he even walks through the door just from the amazing smell that fills our house.

Ideal Pasta Options

Linguine works really well here, but you can swap in fettuccine if you want something even more substantial or angel hair if you're after something lighter. What matters most is picking a long pasta that twirls and soaks up the sauce. Try whole wheat pasta for a nuttier taste and extra fiber if you want to make your meal a bit healthier.

Make Ahead Tips

You can fix this butter chicken linguine up to 24 hours before you need it with a couple tweaks. Cook the pasta very firm, then mix it with the chicken and sauce but leave out the lemon juice and parsley. Keep it in the fridge in a sealed container. When you're ready to eat, warm it up slowly on the stove with a splash of cream or broth, then finish with fresh lemon and herbs right before serving.

Serving Suggestions

To really wow your guests, serve this pasta in warm, wide bowls with a sprinkle of extra fresh herbs on top. A light touch of freshly grated Parmesan adds more flavor and looks great too. Try serving it with a simple arugula salad with lemon dressing on the side to balance out the rich main course.

Flavor Variations

You can change up the basic cowboy butter mix in lots of ways. Try adding some chili flakes if you want heat, cajun spices for a southern feel, or fresh herbs like thyme and rosemary for an earthy taste. In summer, throw in some halved cherry tomatoes and fresh corn that pop with sweetness against the rich, creamy sauce.

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Recipe FAQs

→ Can I use a different pasta instead of linguine?

You bet! Though linguine goes great with this smooth sauce, you can swap in fettuccine, spaghetti, or even smaller shapes like penne or bow ties. Just cook your pasta until it's got a bit of bite left and save some cooking water to help get your sauce just right.

→ How can I make this dish lighter?

For a less rich version, try using half-and-half or regular milk instead of heavy cream (your sauce won't be quite as thick). You can also cut down to 2-3 tbsp of butter and add more chicken stock. Throwing in veggies like spinach, green peas, or asparagus tips will bulk up your meal with extra nutrients without many more calories.

→ What can I use instead of chicken?

This flexible meal works great with prawns (they need less cooking time), turkey slices, or even chunks of salmon. If you don't eat meat, try swapping in cooked mushrooms, roasted cauliflower pieces, or meat-free chicken products. Just remember to adjust how long you cook whatever protein you pick.

→ How do I know when the chicken is fully cooked?

Your chicken chunks should reach 165°F (74°C) inside. They'll look white all the way through with no pink spots, and the outside should turn golden brown. When you cut into a piece, the juice coming out should be clear, not pinkish.

→ Can I make this dish ahead of time?

It's tastiest fresh off the stove, but you can get things ready ahead. Cook your chicken and mix up the sauce, keeping them away from the pasta until serving time. When you're ready to eat, warm the sauce slowly, boil fresh pasta, and mix them together. If you've got leftovers, store them in a sealed container for up to 3 days and warm slowly on low heat with a splash of cream or broth.

→ What sides pair well with this dish?

This creamy pasta goes great with lighter sides like a basic green salad dressed with oil and vinegar, oven-roasted asparagus, quick-cooked green beans, or some crusty garlic bread. For a full dinner, try adding some roasted tomato halves or a cool cucumber and tomato mix to balance out the rich, creamy main course.