Description
A comforting pasta dish featuring tender chicken, linguine, and a bold cowboy butter sauce with garlic, paprika, lemon, and spices. Quick, flavorful, and perfect for weeknights or casual gatherings.
Ingredients
2 boneless, skinless chicken breasts, cubed
8 oz linguine pasta
1 tbsp olive oil
1 tbsp butter
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
¼ tsp cayenne pepper (optional, for heat)
½ tsp chili flakes (optional, garnish)
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
½ cup grated Parmesan cheese
Salt & black pepper, to taste
Instructions
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Bring a large pot of salted water to a boil. Cook linguine until al dente according to package directions. Drain and set aside, reserving ½ cup pasta water.
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Season the cubed chicken with salt, pepper, garlic powder, onion powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 6–8 minutes, stirring occasionally, until golden and fully cooked through. Transfer to a plate and set aside.
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In the same skillet, melt butter over medium heat. Add cayenne pepper (if using), chili flakes, and lemon juice. Stir until fragrant and well combined.
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Add the cooked linguine to the skillet, tossing it in the cowboy butter sauce. Stir in Parmesan cheese, reserved pasta water (a little at a time for creaminess), and parsley. Return the chicken to the skillet and toss until evenly coated.
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Plate the pasta, garnish with extra parsley and chili flakes, and serve immediately.
Notes
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Adjust spice levels to your liking by reducing or increasing cayenne and chili flakes.
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For extra creaminess, add a splash of heavy cream to the sauce.
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This recipe also works well with shrimp, turkey, or roasted vegetables as substitutes for chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes