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Cowboy Butter Chicken Linguine: A Delicious & Easy Recipe

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Creamy, flavorful linguine featuring tender chicken, sautéed vegetables, and a rich, herb-infused cowboy butter sauce.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh chives, chopped
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper to taste
  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and freshly ground black pepper to taste
  • 1 lb linguine pasta
  • 8 oz sliced mushrooms (cremini or button)
  • 1 red bell pepper, thinly sliced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prepare the Cowboy Butter: In a medium saucepan over medium heat, melt the butter completely. Add the minced garlic, thyme, and rosemary. Sauté for 1-2 minutes, or until the garlic is fragrant. Remove from heat and stir in the smoked paprika, cayenne pepper (if using), Dijon mustard, and Worcestershire sauce. Stir in the fresh parsley, chives, and lemon juice. Season with salt and pepper to taste. Set aside.
  2. Prepare the Chicken: Cut the chicken breasts into bite-sized pieces. In a medium bowl, toss the chicken with olive oil, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper.
  3. Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until cooked through. Set aside.
  4. Cook the Linguine: Cook the linguine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  5. Sauté Vegetables: In the same skillet used for the chicken (wipe clean if needed), add the sliced mushrooms and bell pepper. Sauté over medium heat for 5-7 minutes, or until tender and slightly browned.
  6. Combine Everything: Add the cooked chicken, cooked linguine, and Cowboy Butter to the skillet with the sautéed mushrooms and bell pepper. Toss until the pasta is well coated.
  7. Add Cream and Parmesan: Pour in the heavy cream and grated Parmesan cheese. Toss until the sauce is creamy and smooth. If the sauce is too thick, add a little reserved pasta water until it reaches the desired consistency.
  8. Season and Serve: Taste and adjust seasoning as needed. Serve immediately, garnished with fresh parsley and extra grated Parmesan cheese.

Notes

  • Spice Level: Adjust the amount of cayenne pepper to your liking.
  • Vegetables: Feel free to add other vegetables such as spinach, zucchini, or cherry tomatoes.
  • Protein: Substitute chicken with shrimp or sausage.
  • Pasta: Use spaghetti, fettuccine, or any other long pasta if you don’t have linguine.
  • Make Ahead: Prepare the Cowboy Butter and chicken ahead of time. Store separately in the refrigerator.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.

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