Cowboy Butter Chicken Pasta Linguine Recipe
This Cowboy Butter Chicken Pasta Linguine is a luscious, creamy dish featuring golden seared chicken, smoky paprika, and a rich cowboy butter sauce made with garlic, herbs, and lemon. Perfectly cooked linguine is tossed in a velvety butter and cream sauce with a hint of heat from red pepper flakes, garnished with fresh lemon slices and parsley for a bright finishing touch. Ready in just 25 minutes, this comforting yet flavorful recipe is ideal for a satisfying weeknight dinner.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pasta
- 8 ounces dried linguine
Chicken and Seasoning
- 1 ½ pounds boneless chicken breasts
- 2 tablespoons extra virgin olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic salt
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Sauce
- ¼ cup cowboy butter (4 tablespoons, divided)
- ¾ cup heavy cream
- 1 teaspoon garlic salt
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon lemon juice
Garnish
- Lemon slices
- Chopped parsley
Instructions
- Cook the linguine: Bring a large pot of salted water to a rolling boil and add the linguine. Cook according to package instructions until al dente, then drain but do not rinse to help the sauce adhere better to the pasta. Set aside.
- Sear the chicken: Heat the olive oil in a large skillet over medium-high heat until hot. Layer the chicken breasts evenly in the pan and season with paprika, garlic salt, kosher salt, and black pepper. Cook undisturbed for 3-4 minutes until the underside is golden brown.
- Add butter and finish cooking chicken: Nestle 2 tablespoons of cowboy butter into the skillet. Flip the chicken pieces and cook for another 3-4 minutes until fully cooked through and internal temperature reaches 165°F. Remove chicken from skillet and keep warm.
- Prepare the sauce: Reduce heat to low. In the same skillet, add the remaining 2 tablespoons of cowboy butter, heavy cream, garlic salt, and crushed red pepper flakes. Stir well while scraping up the browned bits from the pan for extra flavor. Simmer gently until the butter melts and the sauce thickens slightly.
- Toss pasta and chicken in sauce: Return the cooked linguine and chicken to the skillet. Toss gently to coat everything evenly with the creamy cowboy butter sauce. Pour in the lemon juice and stir one last time to incorporate the bright citrus flavor.
- Garnish and serve: Plate the pasta and chicken, topping with fresh lemon slices and a sprinkle of chopped parsley for a fresh, vibrant finish. Serve immediately while hot and creamy.
Notes
- Do not overcook the linguine; al dente texture ensures the best bite and hold of the sauce.
- Keep the chicken in a single layer while searing for even browning.
- Use fresh lemon juice instead of bottled for a brighter, fresher flavor.
- Adjust crushed red pepper flakes to your preferred heat level.
- Leftover pasta can be stored in an airtight container for up to 2 days; reheat gently to avoid drying out.
Keywords: Cowboy butter chicken, creamy pasta, linguine recipe, quick dinner, chicken pasta, stovetop pasta, comfort food
