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Close-up of creamy Cowboy Butter Chicken Linguine tossed with seasoned chicken pieces in a dark skillet.

Easy Cowboy Butter Chicken Linguine

This recipe provides a straightforward method for making Cowboy Butter Chicken Linguine, suitable for busy evenings. Follow these steps for a consistent result.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Pasta
  • 1 lb Boneless, skinless chicken breasts Cut into 1-inch pieces
  • 12 oz Linguine pasta
  • 1 tbsp Olive oil
  • 1 tsp Smoked paprika
  • 1/2 tsp Garlic powder
For the Cowboy Butter Sauce
  • 4 tbsp Butter Unsalted
  • 3 cloves Garlic Minced
  • 1/2 cup Chicken broth
  • 1/2 cup Heavy cream
  • 1/4 cup Parmesan cheese Freshly grated
  • 1 tsp Worcestershire sauce
  • 1/4 cup Sun-dried tomatoes Packed in oil, drained and chopped
  • 2 tbsp Fresh parsley Chopped

Equipment

  • Large skillet
  • Large pot

Method
 

  1. Cook the linguine according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Set the pasta aside.
  2. Season the chicken pieces with smoked paprika, garlic powder, salt, and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic burn.
  5. Pour in the chicken broth and Worcestershire sauce. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  6. Stir in the heavy cream and chopped sun-dried tomatoes. Let the sauce simmer gently for 2 to 3 minutes until it thickens slightly.
  7. Stir in the grated Parmesan cheese until the sauce is smooth. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  8. Return the cooked chicken to the skillet. Add the drained linguine to the sauce and toss everything together until the pasta is fully coated.
  9. Stir in the fresh parsley. Serve immediately.

Notes

You can substitute chicken thighs for breasts if you prefer. If you do not have sun-dried tomatoes, a tablespoon of tomato paste added with the broth will provide depth.