There’s something about the first bite of this dish that grabs you. The warmth of the buttery sauce clings to every strand of linguine, while the smoky spices on the chicken add a surprising kick. I remember the first time I made it—it filled the kitchen with an aroma that felt like a cozy reminder of home, even though the flavors were a little wild and unexpected. Sitting down to eat, the mix of garlic, parsley, and just a hint of heat from the red pepper flakes made every forkful feel like a little celebration. It’s exactly the kind of meal that makes you pause and appreciate the moment, no matter how busy your day was.
Why You’ll Love It:
- The tender chicken coated in a rich cowboy butter sauce creates a flavorful punch with every bite.
- Perfectly cooked linguine soaks up the sauce, making sure nothing goes to waste.
- Smoky spices and a touch of heat balance the buttery goodness beautifully.
- Quick to prepare, it fits seamlessly into a busy weeknight dinner routine.
- The fresh parsley and lemon juice add brightness that keeps the dish from feeling heavy.
Even if you’re new to cooking with bold spices, this recipe is forgiving and approachable. It’s a great way to try something a little different without feeling overwhelmed. Plus, leftovers reheat well, so you can enjoy it again the next day without losing any of that buttery charm.
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Cowboy Butter Chicken Linguine
- Total Time: 35 minutes
- Yield: 4
Description
A hearty and flavorful pasta dish featuring tender chicken breasts cooked in a rich cowboy butter sauce, served over perfectly cooked linguine. This dish combines smoky, buttery, and savory flavors for a satisfying meal.
Ingredients
12 ounces linguine pasta
2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt, to taste
Black pepper, to taste
4 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup chopped fresh parsley
1/2 teaspoon crushed red pepper flakes
1 tablespoon lemon juice
1/4 cup grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain and set aside.
In a small bowl, combine smoked paprika, garlic powder, onion powder, ground cumin, chili powder, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and sprinkle the spice mixture over them. Cook for 6-8 minutes, stirring occasionally, until chicken is cooked through and lightly browned. Remove chicken from skillet and set aside.
Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and cook for 1-2 minutes until fragrant, stirring frequently to avoid burning.
Stir in chopped parsley, crushed red pepper flakes, and lemon juice. Cook for another 1 minute to combine flavors.
Return the cooked chicken to the skillet and toss to coat with the cowboy butter sauce.
Add the cooked linguine to the skillet and toss everything together until the pasta is evenly coated with the sauce and chicken is well distributed.
Remove from heat and sprinkle grated Parmesan cheese over the top. Toss gently to combine.
Serve immediately, garnished with additional parsley or Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
FAQ
Can I use a different pasta? Absolutely. While linguine is ideal for coating with the sauce, fettuccine or spaghetti work just as well.
Is the dish spicy? It has a mild kick thanks to the chili powder and red pepper flakes, but nothing too intense.
How do I store leftovers? Keep them in an airtight container in the fridge for up to three days. Reheat gently to keep the sauce creamy.
Can I make it ahead? You can cook the chicken and sauce separately, then toss with pasta when ready to serve.
Give this dish a try when you’re craving something hearty but a little different from your usual pasta night. It’s a satisfying way to treat yourself and those around you.