Creamy Cowboy Butter Chicken Linguine
A quick and easy weeknight dinner featuring tender chicken strips in a smoky, buttery cream sauce tossed with linguine pasta. Comforting, flavorful, and ready in about 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 pound (450g) chicken breast, cut into thin strips
- 4 tablespoons (60g) unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) freshly grated Parmesan cheese
- 12 ounces (340g) linguine pasta
- Salt and pepper, to taste
- A handful fresh parsley, chopped
- 1 tablespoon olive oil
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces (340g) of linguine and cook according to package instructions, usually 9-11 minutes, until al dente. Stir occasionally to prevent sticking. Reserve 1/2 cup (120ml) pasta water, then drain and set aside.
- While the pasta cooks, pat 1 pound (450g) of chicken breast strips dry with paper towels. Season with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken strips in a single layer and cook for about 4-5 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.
- Reduce heat to medium. In the same skillet, add 4 tablespoons (60g) unsalted butter. Once melted, stir in 3 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, and 1 teaspoon dried oregano. Cook for 1-2 minutes until fragrant but not burnt.
- Pour in 1 cup (240ml) heavy cream and stir well, scraping up any browned bits from the pan. Bring to a gentle simmer. Gradually whisk in 1/2 cup (50g) freshly grated Parmesan cheese until melted and sauce thickens slightly, about 3-4 minutes.
- Return the cooked chicken to the skillet. Add the drained linguine and toss everything together gently. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until you get the perfect creamy consistency.
- Taste and adjust seasoning with salt and pepper. Sprinkle chopped fresh parsley over the top for a pop of color and freshness.
- Serve immediately while warm.
Notes
Do not overcook the chicken to avoid toughness. Keep heat moderate when cooking butter and garlic to prevent burning. Use reserved pasta water to adjust sauce consistency for a silky texture. For dairy-free, substitute heavy cream with coconut cream and Parmesan with nutritional yeast. For gluten-free, use brown rice or chickpea linguine.
Nutrition
- Serving Size: About 1/4 of the rec
- Calories: 575
- Sugar: 2
- Sodium: 450
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 50
- Fiber: 2
- Protein: 35
Keywords: creamy chicken linguine, cowboy butter chicken, quick dinner, weeknight meal, creamy pasta, smoky butter sauce