Description

Y’all ready to saddle up for a flavor-packed dinner? This Cowboy Butter Chicken Linguine combines tender, spice-rubbed chicken chunks with a luxuriously creamy sauce that’s infused with Southwestern flair. The velvety butter sauce coats every strand of linguine and delivers a perfect balance of savory, smoky, and just a touch of heat. It’s a hearty, crowd-pleasing pasta dish that transforms ordinary ingredients into an extraordinary meal the whole family will wrangle for!

Ingredients

Scale

12 oz linguine pasta
1 lb boneless, skinless chicken breasts, cut into 1” strips
2 tsp garlic powder
2 tsp onion powder
1 tsp smoked paprika
1 tsp chili powder
½ tsp ground cumin
Salt & freshly cracked black pepper, to taste
2 tbsp olive oil
3 tbsp unsalted butter, divided
4 cloves garlic, minced
1 small yellow onion, finely diced
½ cup dry white wine (or chicken broth if you prefer)
1 cup heavy cream
½ cup freshly grated Parmesan cheese
2 tbsp chopped fresh parsley (plus extra for garnish)
Pinch of red pepper flakes (optional, for a lil’ kick)

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of generously salted water to a boil. Add linguine and cook until al dente, 8-10 minutes. Reserve ½ cup pasta water before draining.
Meanwhile, in a shallow dish, combine garlic powder, onion powder, smoked paprika, chili powder, cumin, salt, and pepper. Toss chicken strips in this spice mixture until well coated.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add seasoned chicken in a single layer (working in batches if needed) and sear for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil.
In the same skillet, reduce heat to medium and add remaining 2 tablespoons of butter. Add minced garlic and diced onion, sautéing for 2-3 minutes until fragrant and translucent.
Pour in white wine or broth, scraping up all those flavorful browned bits from the bottom of the pan. Simmer for about a minute.
Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and stir until melted and smooth. If sauce seems too thick, add a splash of reserved pasta water.
Slice chicken into bite-sized pieces and return to the skillet. Add drained linguine and toss everything together until well coated with sauce.
Let simmer together for 1-2 minutes for flavors to meld. Stir in chopped parsley and red pepper flakes if using.
Taste and adjust seasonings before serving. Garnish with additional parsley if desired.

Notes

For a lighter version, substitute half-and-half for the heavy cream and reduce butter to 2 tablespoons total.
This recipe works beautifully with shrimp or steak instead of chicken.
The sauce tends to thicken as it cools, so have extra reserved pasta water on hand when reheating leftovers.
For an alcohol-free version, substitute the wine with chicken broth and a splash of lemon juice for acidity.
Pre-cooked rotisserie chicken can be used as a time-saving option – just toss with the spice blend before adding to the sauce.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Western-Italian Fusion

Nutrition

Serving Size: 1/4 of recipe
Calories: 695
Sugar: 3g
Sodium: 425mg
Fat: 38g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 0.5g
Carbohydrates: 52g
Fiber: 3g
Protein: 36g
Cholesterol: 180mg