Cowboy Butter Chicken Linguine is a rich, flavorful pasta dish that comes together in about 25 minutes. Tender pieces of chicken are seasoned and browned, then combined with linguine in a creamy Cowboy Butter sauce that’s packed with garlic, butter, a little heat, and a bright touch of lemon.
The Cowboy Butter melts into the cream to create a smooth, savory sauce that coats every strand of linguine. Golden-browned chicken makes it hearty enough for a satisfying dinner, while lemon juice and fresh parsley help balance the richness.
If you already have our homemade Cowboy Butter on hand, this dish comes together especially quickly. It’s an easy weeknight dinner with enough flavor to make it feel like something special.
Cowboy Butter Chicken Linguine
Ingredients
- 8 ounces linguine
- 1 ½ pounds chicken breasts boneless skinless, cut into 1-inch bites
- 2 tablespoons extra virgin olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic salt
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ cup cowboy butter divided, (4 tablespoons ), See our Cowboy Butter recipe, under This & That
- ¾ cup heavy cream
- 1 teaspoon garlic salt
- ¼ teaspoon red pepper flakes crushed
- ½ teaspoon lemon juice
- lemon slices for garnish
- parsley chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain pasta and set aside.
- To a large skillet over medium-high heat, add oil. Once hot, add the chicken in a single layer. Season chicken evenly with paprika, garlic salt, red pepper flakes, salt, and pepper. Cook for 3-4 minutes on one side, or until golden brown.
- Nestle 2 tablespoons cowboy butter into the skillet. Flip pieces of chicken and cook until browned and cooked through to an internal temperature of 165°F, another 3-4 minutes.
- Remove the chicken from the pan. Place onto a plate and tent to keep warm.
- Reduce heat to low. Add the rest of the cowboy butter, heavy cream, garlic salt, and red pepper flakes. Use a spatula to scrape up the brown bits in the pan, and stir until the butter has melted.
- Add the cooked linguine and chicken to the skillet, tossing to coat in the sauce.
- Add lemon juice. Stir to combine.
- Serve the dish garnished with lemon slices.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
