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Cowboy Butter Chicken Linguine

the best Cowboy Butter Chicken Linguine
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Indulge in the best Cowboy Butter Chicken Linguine, a quick and satisfying dish that combines tender chicken with a creamy, zesty butter sauce. This one-pan wonder is perfect for busy weeknights or special occasions, delivering bold flavors in just 30 minutes. The rich garlic and spice-infused sauce envelops al dente linguine, creating a comforting yet gourmet meal that everyone will love. Serve it garnished with fresh parsley and lemon wedges for an added burst of flavor.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, cubed
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste
  • 8 oz linguine
  • Salted water, for boiling
  • ¼ cup reserved pasta water
  • ½ cup (1 stick) unsalted butter, softened
  • 2 garlic cloves, minced
  • ¼ cup chicken broth
  • ¼ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley, chopped
  • ½ teaspoon crushed red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 9–11 minutes. Reserve ¼ cup of pasta water before draining. Toss drained pasta lightly with olive oil to prevent sticking and set aside.
  2. In a bowl, combine garlic powder, onion powder, smoked paprika, cayenne (if using), salt, and pepper. Toss with the cubed chicken until well coated. Heat olive oil along with 1 tbsp butter in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3–4 minutes per side or until golden brown and cooked through. Remove from pan and tent with foil.
  3. In the same skillet (do not clean), reduce heat to medium-low. Add softened butter and melt gently. Stir in minced garlic; sauté for 30–60 seconds until fragrant. Then add chicken broth, lemon juice, and Dijon mustard. Whisk together and simmer for about 2 minutes. Gradually stir in heavy cream and Parmesan cheese; simmer gently until smooth and slightly thickened—avoid boiling.
  4. Return cooked chicken along with its juices back into the skillet. Add linguine to the mixture; gently toss everything together until well combined. Use reserved pasta water as needed to help coat the pasta with sauce.
  5. Turn off heat; stir in chopped parsley for freshness. Garnish your dish with additional parsley, cracked black pepper, and red pepper flakes if desired. Serve immediately alongside lemon wedges to brighten every bite.

Nutrition

Find it online: https://bakeitfast.com/the-best-cowboy-butter-chicken-linguine/