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Cowboy Butter Chicken Linguine

A quick and indulgent dinner featuring tender chicken and silky linguine coated in a rich cowboy butter sauce, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces linguine Cooks quickly and soaks up the sauce.
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces Tender and juicy.
  • 4 tablespoons unsalted butter The heart of cowboy butter; use olive oil for a lighter option.
  • 1 tablespoon olive oil Helps sear the chicken evenly.
  • 4 cloves garlic, minced Aromatic and essential.
  • 1 teaspoon smoked paprika Gives that smoky cowboy flavor (sub: sweet paprika).
  • 1/2 teaspoon chili flakes Optional, for a gentle kick (sub: cayenne pepper).
  • 1 teaspoon dried oregano or 1 tablespoon fresh, chopped Herbaceous warmth.
  • 1 whole lemon, zest and juice Brightens and balances the butter.
  • 1/4 cup grated Parmesan Adds umami (or nutritional yeast for a dairy-free option).
  • 1/4 cup chopped parsley Fresh, peppery finish (sub: cilantro for a different twist).
  • 1/2 cup pasta cooking water To loosen the sauce into a silky coating.
  • 1 cup cherry tomatoes, halved Optional, for sweetness and color.
Seasoning
  • Salt and freshly ground black pepper To taste.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
  2. While pasta cooks, season the chicken generously with salt, pepper, and smoked paprika.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Sear the chicken pieces until golden brown and cooked through, about 4–6 minutes. Remove to a plate.
  3. Reduce heat to medium, add butter to the skillet and let it foam. Stir in minced garlic, oregano, and chili flakes; cook for 30–45 seconds until fragrant.
  4. Return the chicken to the pan. Add lemon zest, lemon juice, and half the parsley. Stir in Parmesan (or nutritional yeast), then add reserved pasta water a splash at a time to create a glossy sauce.
  5. Toss the drained linguine into the skillet, coating every ribbon with the cowboy butter sauce. If using cherry tomatoes, fold them in now so they just wilt. Finish with remaining parsley and adjust seasoning.
Serving
  1. Serve hot, with an extra sprinkle of Parmesan and a wedge of lemon.

Notes

You can swap shrimp or tofu for the chicken, and use whole-wheat spaghetti or zucchini ribbons for a healthier option.