Cowboy Butter Chicken Linguine
Cowboy butter chicken linguine made with tender chicken, garlic butter sauce, and creamy linguine. Ready in 30 minutes.
Ingredients
- 12 ounces linguine pasta
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 6 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil and cook linguine until al dente. Reserve 1/2 cup pasta water, then drain.
- Season chicken with salt, black pepper, and paprika.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium heat.
- Add chicken and cook until golden and cooked through. Remove and set aside.
- Reduce heat to medium-low and add remaining butter and garlic. Cook until fragrant.
- Pour in chicken broth and heavy cream and stir to combine.
- Add Italian seasoning, red pepper flakes if using, and lemon juice. Simmer until slightly thickened.
- Return chicken to the skillet and stir to coat in the sauce.
- Add cooked linguine and toss until evenly coated. Add reserved pasta water if needed.
- Stir in Parmesan cheese and parsley.
- Serve immediately.
Notes
Use low heat when adding cream to prevent the sauce from separating. Add pasta water gradually to adjust sauce thickness.