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Cowboy Butter Chicken Linguine, a creamy pasta dish with juicy chicken and vibrant herbs, is showcased as the featured image.

Irresistible Cowboy Butter Chicken Linguine

This Cowboy Butter Chicken Linguine recipe elevates simple chicken linguine with a vibrant, herbaceous butter sauce. Chicken and pasta are tossed in a creamy, flavorful sauce made with garlic, fresh herbs, red pepper flakes, and Parmesan cheese, creating a delightful fusion of flavors.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 6 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp red pepper flakes
  • 1/4 cup dry white wine optional
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1/4 cup grated Parmesan cheese
  • 1 lb linguine pasta
  • Salt for pasta water
  • Fresh parsley, chopped, for garnish
  • Grated Parmesan cheese, for garnish

Equipment

  • large pot
  • colander
  • large skillet
  • mixing bowl
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. In a bowl, toss the chicken cubes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
  3. Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Set aside.
  4. In the same skillet (no need to clean it), melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
  5. Add the parsley, thyme, rosemary, and red pepper flakes to the melted butter. Cook for another minute, allowing the herbs and spices to bloom and release their flavors.
  6. Pour in the white wine (if using) and let it simmer for a minute to reduce slightly. This adds a wonderful depth of flavor.
  7. Stir in the lemon juice, Dijon mustard, and Parmesan cheese. Season with salt and pepper to taste.
  8. Add the cooked chicken to the skillet with the Cowboy Butter Sauce. Toss to coat.
  9. Add the drained linguine to the skillet and toss to combine. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
  10. Serve immediately, garnished with fresh parsley and grated Parmesan cheese.

Notes

For best results, use fresh herbs. If using dried herbs, use half the amount. Adjust the amount of red pepper flakes to your liking. You can substitute other types of pasta, such as fettuccine or penne. Adding vegetables like mushrooms or spinach can also be a great addition. Store leftovers in an airtight container in the refrigerator for up to 3 days.