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butter chicken linguine

Cowboy Butter Chicken Linguine

This Cowboy Butter Chicken Linguine recipe brings the bold, smoky flavors of Texas right to your kitchen. Tender chicken breasts are seared and simmered in a rich, buttery sauce infused with garlic, smoked paprika, fresh lemon juice, and cream, tossed with perfectly cooked linguine for a creamy, comforting meal. Perfect for cozy dinners with friends or family.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 People
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces linguine pasta
  • 4 tablespoons unsalted butter Plus 2 tablespoons for cooking.
  • 4 cloves garlic Minced.
  • 1 1/2 teaspoons smoked paprika
  • 1/2 cup heavy cream
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • 2 tablespoons fresh parsley Chopped.
  • 1 tablespoon olive oil For searing chicken.

Equipment

  • Large pot
  • Large Skillet
  • Tongs
  • Cutting board
  • Measuring spoons and cups
  • Citrus juicer optional
  • Colander

Method
 

  1. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.
  2. While pasta cooks, pat chicken breasts dry and cut into bite-sized pieces. Season generously with salt, pepper, and smoked paprika.
  3. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken pieces and sear for about 5-6 minutes until golden brown and cooked through. Remove chicken from pan and set aside.
  4. In the same skillet, reduce heat to medium and add remaining butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant.
  5. Stir in remaining smoked paprika and cook for 30 seconds. Slowly add heavy cream and lemon juice, stirring to combine. Let the sauce simmer gently for 2-3 minutes until slightly thickened.
  6. Return the cooked chicken to the pan and toss to coat in the sauce. Add cooked linguine directly into the skillet, gently tossing everything together. If the sauce feels too thick, add reserved pasta water a tablespoon at a time.
  7. Taste and adjust seasoning with salt, pepper, and additional lemon juice if desired.
  8. Sprinkle chopped fresh parsley over the top and serve immediately while hot.

Notes

  • For a smoky touch, use authentic smoked paprika if available; good-quality smoked chili powder can be a substitute.
  • Feel free to swap parsley for cilantro for a different herbal note.
  • To add heat, sprinkle a pinch of cayenne pepper with the smoked paprika.
  • For an extra layer of depth, add a splash (about 2 tablespoons) of dry white wine right after sautéing garlic, letting it reduce slightly before adding cream.
  • Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat gently with a splash of water or cream to restore sauce consistency.