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Easy Cowboy Butter Chicken Linguine

A creamy, savory dish that combines perfectly cooked linguine with tender chicken in a garlic-infused butter sauce, perfect for weeknight dinners or family gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts, diced Use thighs for a juicier option.
  • 8 oz linguine pasta Cook according to package instructions.
  • 1/2 cup unsalted butter Or use salted butter but reduce added salt.
  • 4 cloves garlic, minced Adds flavor to the sauce.
  • 1 tsp paprika
  • 1 tsp cayenne pepper Adjust according to taste.
  • to taste Salt and pepper
  • as needed Chopped parsley for garnish Freshly chopped for serving.

Method
 

Preparation
  1. In a large pot, bring salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve a cup of pasta water, then drain.
  2. While the pasta cooks, heat a large skillet over medium heat. Add half of the butter. Once melted, add the diced chicken. Season with salt, pepper, paprika, and cayenne pepper. Cook until the chicken is browned and fully cooked, roughly 5-7 minutes.
  3. Add the remaining butter to the skillet with the chicken. Once melted, stir in the minced garlic and cook for an additional minute until fragrant.
  4. Add the cooked linguine directly into the skillet with the chicken and garlic butter mixture. Toss everything together, adding a splash of reserved pasta water if necessary to loosen the sauce.
  5. Remove from heat, garnish with freshly chopped parsley, and serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. You can freeze the dish for up to 3 months. Reheat in a skillet on medium heat until warmed through; add a splash of water or additional butter to help rejuvenate the pasta and sauce.