30-Minute Cowboy Butter Chicken Linguine
This 30-Minute Cowboy Butter Chicken Linguine turns the bold, viral Cowboy Butter flavor into an unforgettable weeknight pasta. Tender seared chicken, zesty lemon, garlic, and smoked paprika come together in a buttery, savory sauce that clings perfectly to linguine. Ready in under 30 minutes, this one-skillet pasta is fast, flavorful, and guaranteed to impress without the fuss.
Equipment
- Large skillet
- Tongs
- Large pot for pasta
- Wooden spoon
- Colander
Ingredients
- 2 large Boneless, Skinless Chicken Breasts
- 8 oz Linguine Pasta (or fettuccine)
- ½ cup Unsalted Butter, divided
- 4 cloves Garlic, minced
- 1 Tbsp Fresh Parsley, chopped
- 1 Tbsp Fresh Thyme Leaves
- 1 tsp Smoked Paprika
- 1 tsp Onion Powder
- ½ tsp Crushed Red Pepper Flakes (optional, for spice)
- 1 cup Chicken Broth
- 1 Tbsp Fresh Lemon Juice
- Salt and Pepper, to taste
- Freshly Grated Parmesan Cheese, for garnish
Instructions
- Slice chicken into thin strips or cubes. Season with salt, pepper, smoked paprika, onion powder, and red pepper flakes. Cook linguine until al dente, reserving 1 cup of pasta water before draining.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add seasoned chicken and cook 6–7 minutes per side until golden and cooked through (165°F). Remove from skillet and set aside.
- In the same skillet, melt remaining butter over medium heat. Add garlic, parsley, and thyme. Sauté for 1–2 minutes until fragrant.
- Pour in chicken broth and lemon juice. Simmer for 2–3 minutes, scraping up the flavorful browned bits from the pan. Taste and adjust seasonings.
- Add cooked linguine to the skillet. Toss with the sauce, adding reserved pasta water a little at a time until the sauce coats the noodles smoothly. Return chicken to the pan and toss to combine.
- Plate the pasta, top with freshly grated Parmesan cheese, and serve immediately.