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Cowboy Butter Chicken Linguine

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This creamy one-pot cowboy butter chicken linguine combines juicy chicken, zesty cowboy butter, and silky pasta for a comforting, flavor-packed dinner that comes together in about 30 minutes. Perfect for busy weeknights or when you want to impress with minimal cleanup.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cloves garlic, finely minced
  • 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, adjust to taste)
  • 1/2 teaspoon crushed red pepper flakes
  • Zest and juice of 1/2 lemon
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces (or thighs)
  • 12 ounces linguine pasta (regular, whole wheat, or gluten-free)
  • 1 tablespoon olive oil
  • 3 cups low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half for lighter sauce)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup milk (dairy or dairy-free)
  • 1 cup cherry tomatoes, halved (optional)
  • Fresh parsley or chives, for garnish

Instructions

  1. In a small bowl, combine butter, garlic, parsley, chives, Dijon mustard, smoked paprika, cayenne, red pepper flakes, lemon zest and juice, salt, and black pepper. Mash together until well blended and smooth.
  2. Pat chicken dry and cut into bite-size pieces. Season lightly with salt and pepper.
  3. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken in a single layer and cook for 4-5 minutes, stirring once, until golden brown (not fully cooked through). Remove chicken to a plate.
  4. Lower heat to medium. Add all cowboy butter to the same pot, stirring to melt and scrape up browned bits. Sauté for 1-2 minutes until fragrant.
  5. Pour in chicken broth, heavy cream, and milk. Stir well and bring to a gentle simmer.
  6. Add linguine directly to the pot, pushing down to submerge. Cook uncovered for 8-10 minutes, stirring occasionally. Add extra broth or water if needed.
  7. Return chicken (and juices) to the pot. Add Parmesan and cherry tomatoes (if using). Stir and simmer for 3-5 minutes, until chicken is cooked through and sauce is creamy.
  8. Taste and adjust salt, pepper, or lemon juice as needed. Add more red pepper flakes for extra heat if desired.
  9. Turn off heat and let rest for 2-3 minutes to thicken. Garnish with extra parsley or chives and Parmesan before serving.

Notes

For a lighter version, use half-and-half instead of heavy cream. Swap in shrimp or add spinach for variations. Use freshly grated Parmesan for best results. Adjust spice level by changing the amount of cayenne and red pepper flakes. Leftovers can be stored in the fridge for up to 3 days; add a splash of milk or broth when reheating.

Nutrition

Keywords: cowboy butter, chicken linguine, creamy pasta, one-pot dinner, easy chicken pasta, comfort food, weeknight dinner, skillet meal

Find it online: https://bitefuljoy.com/cowboy-butter-chicken-linguine-recipe-easy-creamy-one-pot-dinner/