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Cowboy Butter Chicken Linguine Recipe

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4.1 from 6 reviews

Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish featuring tender bites of seasoned chicken cooked in a rich cowboy butter sauce with a hint of spice and garlic. Served over perfectly cooked linguine and garnished with fresh lemon slices and parsley, this quick 25-minute meal is a satisfying blend of savory and zesty flavors ideal for a family dinner.

Ingredients

Pasta

  • 8 ounces linguine

Chicken and Seasoning

  • 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch bites
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon paprika
  • ½ teaspoon garlic salt
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Cowboy Butter Sauce

  • ¼ cup (4 tablespoons / 57 g) cowboy butter, divided
  • ¾ cup (178.5 g) heavy cream
  • 1 teaspoon garlic salt
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon lemon juice

Garnish

  • Lemon slices
  • Chopped parsley

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain the pasta and set aside.
  2. Heat Olive Oil and Add Chicken: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and season evenly with paprika, garlic salt, kosher salt, and black pepper. Cook for 3-4 minutes, allowing one side to become golden brown.
  3. Add Cowboy Butter and Flip Chicken: Nestle 2 tablespoons of cowboy butter into the skillet with the chicken. Flip the pieces and continue cooking until browned on the other side and cooked through to an internal temperature of 165°F, about 3-4 more minutes.
  4. Remove Chicken and Keep Warm: Transfer the cooked chicken to a plate and tent with foil to keep warm.
  5. Prepare Sauce: Reduce heat to low. Add the remaining 2 tablespoons of cowboy butter, heavy cream, 1 teaspoon garlic salt, and crushed red pepper flakes to the skillet. Use a spatula to scrape up any browned bits from the pan and stir until the butter has melted and the sauce is well combined.
  6. Add Pasta and Chicken to Sauce: Add the cooked linguine and reserved chicken back into the skillet. Toss everything together to coat evenly with the creamy cowboy butter sauce.
  7. Finish with Lemon Juice and Garnish: Stir in ½ teaspoon lemon juice. Serve the dish garnished with fresh lemon slices and chopped parsley for a bright, fresh finish.

Notes

  • Ensure chicken is cooked to an internal temperature of 165°F for safety.
  • You can substitute linguine with fettuccine or spaghetti if preferred.
  • If cowboy butter is unavailable, you can make a substitute using butter blended with garlic, herbs, and spices.
  • Adjust crushed red pepper flakes to taste for desired spiciness.
  • Serve immediately for the best texture and flavor.

Find it online: https://dishcooks.com/cowboy-butter-chicken-linguine-recipe/