One-Pan Cowboy Butter Chicken Linguine Dinner (Print Version)

Savor this easy one-pan Cowboy Butter Chicken Linguine. Tender chicken and pasta coated in a rich, spicy cowboy butter sauce for a quick, flavorful weeknight meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American

# Ingredients:

→ The Sizzling Start

01 - 1 and 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1 tbsp olive oil
03 - 1 large red bell pepper, diced

→ Cowboy Butter Spice Blend

04 - 1/2 cup unsalted butter (1 stick)
05 - 6 cloves garlic, minced
06 - 1 and 1/2 tsp smoked paprika
07 - 1 tsp chili powder
08 - 1/2 tsp red pepper flakes
09 - 1 tsp dried oregano
10 - 1 tbsp Worcestershire sauce
11 - 1 tbsp fresh lemon juice

→ Creamy Linguine Foundation

12 - 12 oz linguine, uncooked
13 - 4 cups low-sodium chicken broth
14 - 1/2 cup heavy cream

→ Fresh Finish & Seasoning

15 - 1/4 cup fresh parsley, chopped, for garnish
16 - 2 tbsp fresh chives, chopped, for garnish
17 - Kosher salt and freshly ground black pepper, to taste

# Instructions:

01 - Cut 1 and 1/2 lbs boneless, skinless chicken thighs into 1-inch pieces. Dice 1 large red bell pepper. Season the chicken generously with kosher salt and freshly ground black pepper.
02 - Heat 1 tbsp olive oil in a large pan or Dutch oven over medium-high heat. Add the seasoned chicken and sear for 3-4 minutes until browned on all sides. Remove chicken from the pan and set aside.
03 - Add the diced 1 large red bell pepper to the same pan and cook for 3-5 minutes, stirring occasionally, until it begins to soften. Do not clean the pan; the fond adds flavor.
04 - Reduce heat to medium. Add 1/2 cup unsalted butter, 6 cloves minced garlic, 1 and 1/2 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp red pepper flakes, and 1 tsp dried oregano. Cook for 1 minute until fragrant, then stir in 1 tbsp Worcestershire sauce and 1 tbsp fresh lemon juice. This forms the heart of your One-Pan Cowboy Butter Chicken Linguine.
05 - Return the seared chicken to the pan. Add 12 oz uncooked linguine, 4 cups low-sodium chicken broth, and 1/2 cup heavy cream. Stir well to combine, ensuring the linguine is mostly submerged in the liquid.
06 - Bring the mixture to a gentle simmer. Cover the pan and cook for 15-20 minutes, stirring every 5 minutes, until the linguine is al dente and most of the liquid has been absorbed. This is crucial for a perfect One-Pan Cowboy Butter Chicken Linguine.
07 - Remove the pan from heat. Stir well, taste, and adjust seasoning with kosher salt and freshly ground black pepper as needed. Garnish your One-Pan Cowboy Butter Chicken Linguine with 1/4 cup fresh parsley and 2 tbsp fresh chives before serving.

# Notes:

01 - For an extra kick, increase the red pepper flakes or add a pinch of cayenne pepper to the cowboy butter blend.
02 - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
03 - If you prefer a thicker sauce, remove the lid for the last 5 minutes of cooking to allow more liquid to evaporate.
04 - Serve this hearty One-Pan Cowboy Butter Chicken Linguine with a simple green salad or some crusty bread to soak up all the delicious sauce.

# Tools You'll Need:

01 - Large skillet (12-inch or larger)
02 - Cutting board
03 - Chef's knife
04 - Measuring cups
05 - Measuring spoons
06 - Tongs

# Nutrition Facts (Per Serving):

Calories: 979 kcal
Total Fat: 53 g
Total Carbohydrate: 69 g
Protein: 49 g

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