When I first tasted this Cowboy Butter Chicken Linguine, the blend of smoky, buttery flavors with tender chicken and perfectly cooked pasta instantly felt like a warm hug on a plate.

It reminds me of cozy evenings where a simple meal turns into a moment of pure comfort. The golden-brown chicken resting atop a neat mound of linguine, all coated in that creamy, garlicky sauce, is as pleasing to the eye as it is to the soul.

Juicy chicken breast sautéed to golden perfection
Al dente linguine wrapped in a rich, buttery sauce infused with smoked paprika and a hint of cayenne
Bright pops of fresh parsley and lemon juice to balance the creamy texture
A rustic yet refined presentation that makes every bite feel special

Ready in under 30 minutes, this dish is a quick way to impress yourself and anyone lucky enough to share your table.

Cowboy Butter Chicken Linguine

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Tender sautéed chicken breast served over al dente linguine, tossed in a creamy cowboy butter sauce made with butter, garlic, lemon juice, parsley, smoked paprika, and cayenne pepper. A rustic and refined dish featuring golden-brown chicken and vibrant green parsley.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4

Ingredients

Scale

2 chicken breasts
8 ounces linguine pasta
4 tablespoons butter
3 garlic cloves, minced
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil

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Instructions

Cook linguine pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
Season chicken breasts with salt, black pepper, smoked paprika, and cayenne pepper.
Heat olive oil in a large skillet over medium heat. Add chicken breasts and sauté until golden brown and cooked through, about 6-7 minutes per side. Remove chicken and let rest.
In the same skillet, reduce heat to low and add butter. Once melted, add minced garlic and sauté until fragrant, about 1 minute.
Stir in lemon juice, chopped parsley, smoked paprika, and cayenne pepper. Mix well to create the cowboy butter sauce.
Slice the cooked chicken breasts.
Add cooked linguine to the skillet with the sauce and toss to coat evenly.
Plate the linguine by twirling it into a neat mound in the center of shallow white plates.
Arrange sliced chicken on top of the pasta, drizzle with additional sauce from the skillet.
Garnish with chopped fresh parsley before serving.

FAQs

Can I prepare this dish ahead of time?
It’s best enjoyed fresh to keep the pasta perfectly al dente and the chicken tender, but you can store leftovers covered in the fridge for up to 2 days.

How do I reheat leftovers without drying out the chicken?
Gently warm in a skillet over low heat, adding a splash of water or extra butter to keep the sauce creamy.

Save this recipe, print it out, and enjoy the comforting flavors of cowboy butter chicken any night you need a little extra warmth.