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Cowboy Butter Chicken Linguine

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Tender chicken and al dente linguine tossed in a creamy, garlicky cowboy butter sauce with a zesty kick—perfect for a quick and comforting weeknight dinner.

Ingredients

  • 8 oz linguine
  • 1½ lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 Tbsp extra virgin olive oil
  • ¼ tsp kosher salt
  • ½ tsp garlic salt
  • ½ tsp paprika
  • ¼ tsp black pepper
  • ¼ cup (4 Tbsp) cowboy butter, divided
  • ¾ cup heavy cream
  • 1 tsp garlic salt (for sauce)
  • ¼ tsp crushed red pepper flakes
  • ½ tsp lemon juice
  • Lemon slices and chopped parsley (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Cook linguine until al dente, drain, and set aside.
  2. In a large skillet over medium-high heat, warm olive oil. Season chicken with paprika, garlic salt, salt, and pepper. Cook in a single layer for 3–4 minutes on one side until golden.
  3. Nestle in 2 Tbsp cowboy butter, flip chicken, and cook another 3–4 minutes until internal temp reaches 165°F. Remove chicken and tent it to keep warm.
  4. Reduce heat to low. Add remaining cowboy butter, heavy cream, garlic salt, and pepper flakes. Scrape up browned bits and stir until melted and creamy.
  5. Return chicken and linguine to the skillet. Toss to coat, then stir in lemon juice.
  6. Garnish with lemon slices and chopped parsley, and serve immediately.

Notes

  • Use thighs or shrimp instead of chicken breasts for variation.
  • Add vegetables like spinach or mushrooms during the sauce stage for extra nutrition.
  • Control the spice by adjusting red pepper flakes or adding cayenne.
  • Use gluten-free pasta or dairy-free alternatives as needed.
  • Store leftovers in the fridge for 3–4 days; reheat gently with added liquid for best texture.

Nutrition

Find it online: https://cookedbysarah.com/cowboy-butter-chicken-linguine/