Description

A rich and flavorful pasta dish featuring tender chicken strips tossed in a smoky, garlicky cowboy butter sauce with creamy Parmesan linguine, perfect for quick weeknight dinners.

Ingredients

12 oz (340g) linguine pasta

1 lb (450g) boneless, skinless chicken breasts, sliced into strips

3 tbsp cowboy butter (recipe below)

3 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

1 tsp smoked paprika

1/2 tsp chili powder (optional)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Cowboy Butter Ingredients:

4 tbsp unsalted butter, softened

1 tbsp garlic powder

1 tbsp smoked paprika

1 tsp dried oregano

1 tsp dried thyme

1/2 tsp cayenne pepper (adjust to taste)

1 tsp lemon juice

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Instructions

Cook linguine according to package instructions until al dente. Drain and set aside.
Make the cowboy butter by mixing softened butter with garlic powder, smoked paprika, oregano, thyme, cayenne, and lemon juice in a small bowl. Set aside.
In a large skillet, melt 2 tablespoons of the cowboy butter over medium heat. Season chicken strips with salt, pepper, and smoked paprika, then cook until browned and cooked through, about 5–7 minutes. Remove chicken and set aside.
In the same skillet, add the remaining cowboy butter and minced garlic. Sauté for 1 minute until fragrant.
Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
Stir in Parmesan cheese until melted and the sauce is creamy. Adjust seasoning with salt, pepper, and chili powder if using.
Return chicken to the skillet and toss with the sauce. Add the cooked linguine and mix well to coat.
Garnish with fresh parsley. Serve hot and enjoy!

Notes

To add extra color and nutrition, consider adding sautéed bell peppers or fresh spinach.

Increase cayenne pepper or chili powder for more heat.

For a lighter version, substitute heavy cream with half-and-half or a creamy non-dairy alternative.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently on the stovetop with a splash of chicken broth or cream to keep sauce creamy; avoid microwaving without liquid.

Cowboy butter can be made ahead and refrigerated for up to a week.

Vegetarian option: skip chicken and add mushrooms, zucchini, or roasted cauliflower.

Not recommended to freeze due to sauce texture changes.

Heavy cream can be substituted with half-and-half or coconut cream for dairy-free versions.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing and boiling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 650 kcal
Sugar: 2 g
Sodium: 550 mg
Fat: 38 g
Saturated Fat: 20 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 120 mg