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Cowboy Butter Chicken Linguine with rich sauce and pasta served in a bowl.

Cowboy Butter Chicken Linguine

A delightful twist on classic pasta dishes, blending creamy goodness with savory chicken and aromatic seasonings, perfect for busy weeknights or impressing guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pieces boneless, skinless chicken breasts Use fresh, thawed chicken for best results.
  • 3 cloves fresh garlic, minced
  • 8 oz linguine pasta
  • 4 tbsp unsalted butter Divided for cooking.
  • 1 cup heavy cream Substitutes: half-and-half or whole milk (less rich).
  • ¼ cup fresh parsley, chopped Can substitute with basil.
  • ½ cup grated Parmesan cheese For garnishing.
  • 1 tsp paprika
  • 1 tsp Italian seasoning

Method
 

Preparation
  1. Finely chop the garlic and fresh parsley.
  2. Bring a large pot of salted water to a boil for the linguine.
  3. Cook the linguine until al dente, as per package instructions, but reserve a cup of the pasta water before draining.
Cooking
  1. In a skillet over medium heat, melt half of the unsalted butter.
  2. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until golden brown, about 5-7 minutes.
  3. Add minced garlic, paprika, and Italian seasoning to the skillet, sautéing until aromatic.
  4. Pour in the heavy cream and add the remaining butter, stirring until the sauce thickens slightly.
  5. Toss the drained linguine with the creamy sauce, using the reserved pasta water to adjust the consistency as needed.

Notes

Garnish with extra parsley or a sprinkle of Parmesan before serving. Pair with a green salad and a glass of white wine. For a heartier meal, serve with warm garlic bread. Leftovers can be refrigerated for up to 3 days or frozen for up to a month. Reheat gently with a splash of milk or cream.