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Cowboy Butter Chicken Linguine featured image showcases a creamy, flavorful pasta dish with tender chicken.

Amazing Cowboy Butter Chicken Linguine

This Cowboy Butter Chicken Linguine is a delicious and flavorful pasta dish. Tender chicken and perfectly cooked linguine are tossed in a rich and savory cowboy butter sauce, creating a restaurant-quality meal in your own kitchen.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound linguine pasta
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 4 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon lemon juice
  • 1 teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 cup reserved pasta water
  • Grated Parmesan cheese, for serving
  • Fresh parsley, chopped, for garnish

Equipment

  • Large pot
  • Colander
  • Large Skillet
  • Mixing bowls
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Tongs or spatula

Method
 

  1. Cook the linguine according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
  2. While the pasta is cooking, season the chicken cubes with olive oil, garlic powder, onion powder, salt, and pepper.
  3. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
  4. In the same skillet, 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. Stir in the parsley, chives, thyme, lemon juice, red pepper flakes, smoked paprika, garlic powder, salt, and pepper. Cook for another minute, allowing the flavors to meld.
  6. Add the cooked linguine and chicken to the skillet with the cowboy butter. Toss to coat, adding a little reserved pasta water at a time if needed to create a creamy sauce.
  7. Serve immediately, garnished with grated Parmesan cheese and fresh parsley.

Notes

Use unsalted butter for maximum flavor control. Sauté the minced garlic in melted butter until fragrant but not browned. Burnt garlic is bitter and will ruin the dish. Opt for fresh herbs for the most vibrant flavor. Don't skimp on the lemon juice. It balances the richness of the butter and brightens the flavor. Cook the linguine until al dente, with a slight bite. Use the starchy pasta water to create a creamy, emulsified sauce. Season generously with salt and pepper. Taste the sauce before serving and adjust the seasoning as needed. Add more lemon juice for brightness, red pepper flakes for heat, or salt and pepper for overall flavor.