Cowboy Butter Chicken Linguine
A quick and indulgent cowboy butter chicken linguine that's ready in just 30 minutes, perfect for busy weeknights.
Ingredients
Main Ingredients
- 12 ounces linguine Cooks quickly and soaks up the sauce.
- 1 pound boneless, skinless chicken breasts, cut into bite-size strips Easy to sear and tender.
- 3 tablespoons unsalted butter The star that makes the sauce silky.
- 2 tablespoons olive oil Prevents the butter from burning.
- 4 cloves garlic, minced Fragrant and essential for that comforting aroma.
- 1 small onion, finely chopped Adds sweetness and depth.
- 1 tablespoon smoked paprika Gives that subtle cowboy smokiness.
- 1 teaspoon chili powder (optional) For a gentle kick.
- 1 cup chicken broth Builds the sauce without heaviness.
- 1/2 cup heavy cream or half-and-half For a luscious, creamy coating.
- 1/2 cup grated Parmesan cheese Salty, nutty, and comforting.
- 2 tablespoons fresh parsley, chopped Brightness and color.
- Salt and freshly ground black pepper to taste.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil and cook the linguine until al dente, about 8-9 minutes. Reserve 1/2 cup of pasta water before draining.
Cooking the Chicken
- While pasta cooks, heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add chicken strips seasoned with salt, pepper, and half the smoked paprika. Sear until golden and cooked through, about 4-5 minutes. Transfer chicken to a plate.
Making the Sauce
- Reduce heat to medium, add remaining butter to the same skillet. Sauté onion until soft and translucent, about 3 minutes.
- Add garlic and cook until fragrant.
- Stir in remaining smoked paprika and chili powder, then pour in the chicken broth to deglaze the pan, scraping up browned bits. Let it simmer for 2 minutes.
- Lower heat and whisk in the cream, then add Parmesan, stirring until you have a glossy sauce. If the sauce is too thick, loosen with reserved pasta water a splash at a time.
Combining
- Return the chicken to the pan, toss in the drained linguine, and fold gently until every strand is coated.
- Finish with chopped parsley and a squeeze of lemon if desired. Taste and adjust seasoning. Serve immediately.
Notes
Serve this dish on warm plates, garnished with parsley and extra Parmesan. For a booster of flavor, pair with a simple green salad, garlic bread, or a chilled glass of Sauvignon Blanc.