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Cowboy Butter Chicken Linguine: Creamy Garlic Butter Pasta Perfection

This one-pan wonder combines tender chicken pieces with al dente linguine noodles in a rich, creamy garlic butter sauce that's got just the right amount of kick. Perfect for busy weeknights when you want restaurant-quality comfort food without spending hours in the kitchen.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb chicken breasts, cut into bite-sized pieces
  • 8 oz linguine pasta
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp olive oil

Method
 

Instructions
  1. Bring a large pot of salted water to boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. Season chicken pieces with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in cayenne pepper, oregano, and onion powder. Pour in chicken broth and heavy cream, stirring to combine.
  4. Add the cooked linguine to the sauce along with the reserved pasta water. Stir to coat the pasta evenly. Return the cooked chicken to the skillet. Simmer for 2-3 minutes until sauce thickens slightly.
  5. Stir in Parmesan cheese and fresh parsley. Taste and adjust seasoning if needed. Serve immediately with extra Parmesan and fresh parsley for garnish.

Notes

Don't overcook the garlic - sauté just until fragrant. Reserve pasta water to help sauce cling to noodles. Adjust cayenne pepper to control heat level. Fresh parsley makes a big difference. Let chicken rest after cooking to stay juicy.