Cowboy Butter Chicken Linguine Recipe (Print Version)

Cowboy butter chicken linguine with garlic herb butter, tender chicken, and perfectly cooked pasta. Rich, creamy sauce that's ready in 30 minutes.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American-Italian Fusion
Dietary: Contains dairy, gluten

# Ingredients:

→ Main Ingredients

01 - 2 lbs boneless chicken thighs
02 - 1 lb linguine pasta
03 - 1 cup heavy cream

→ Cowboy Butter Base

04 - 1 stick unsalted butter, softened
05 - 8 cloves fresh garlic, minced
06 - 1/2 cup fresh parsley, chopped

→ Seasonings & Spices

07 - 1 tsp red pepper flakes
08 - 1 tsp smoked paprika
09 - Salt and black pepper to taste

→ Cooking Essentials

10 - 2 tbsp olive oil
11 - Reserved pasta cooking water

# Instructions:

01 - I start by letting my butter soften on the counter—or if I'm impatient (always), I microwave it for like 10 seconds. Then I mince up all that garlic until my eyes are watering and mix it with chopped parsley, red pepper flakes, smoked paprika, and a good pinch of salt. The smell alone will make you want to eat it with a spoon. Don't judge me, I've totally done that. Mix everything until it looks like the most beautiful herb butter you've ever seen.
02 - Pat those chicken thighs dry—this is crucial for getting a good sear, trust me on this one. I learned the hard way that wet chicken just steams sadly in the pan. Season both sides generously with salt and pepper, then heat some oil in your biggest skillet over medium-high heat. When it's shimmering (that's fancy cooking talk for "really hot"), lay the chicken in and resist the urge to move it around. Let it get golden brown and gorgeous, about 6-7 minutes per side.
03 - While the chicken's doing its thing, get a big pot of salted water boiling. And I mean SALTED—it should taste like the ocean, or at least a really salty lake. Drop in the linguine and cook it for about 2 minutes less than the package says because it's going to finish cooking in the sauce later. Save a cup of that starchy pasta water before you drain—it's liquid gold for making the sauce silky! I always forget this step and kick myself later.
04 - Once your chicken is beautifully golden, move it to a cutting board and let it rest for about 5 minutes. This is when I usually clean up a little or sneak a taste of the cowboy butter (quality control, you know?). Then slice the chicken against the grain into strips. The first time I made this, I sliced with the grain and it was like chewing on delicious rubber bands. Learn from my mistakes, people!
05 - In the same pan where you cooked the chicken (don't you dare wash it—all that brown stuff is pure flavor), add half of your cowboy butter over medium heat. It'll sizzle and smell absolutely incredible. Let the garlic get fragrant for about 30 seconds, then slowly pour in the heavy cream while whisking. The sauce might look broken at first, but keep whisking and it'll come together like magic. If it seems too thick, splash in some of that pasta water you hopefully remembered to save.
06 - Add the drained linguine right into that gorgeous sauce and toss everything together with tongs. The pasta should be slurping up all that cowboy butter goodness. Add the sliced chicken back in along with the remaining cowboy butter, and toss until everything is coated and glossy. Taste for seasoning—this is your chance to add more salt, pepper, or red pepper flakes. The whole dish should smell like heaven and look like something from a fancy Italian steakhouse.

# Notes:

01 - Save that pasta cooking water—it's the secret to silky sauce instead of broken disappointment.
02 - Make extra cowboy butter and freeze it in ice cube trays for quick weeknight flavor bombs.
03 - Chicken thighs are way more forgiving than breasts if you overcook them slightly.
04 - This reheats beautifully on the stovetop with a splash of cream to revive the sauce.

# Equipment Needed:

01 - Large skillet
02 - large pot for pasta
03 - cutting board
04 - sharp knife
05 - tongs
06 - whisk

# Nutrition (Per Serving):

Calories: 680
Total Fat: 42g
Total Carbohydrate: 45g
Protein: 35g

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