Creamy Cowboy Butter Chicken Pasta

Creamy Cowboy Butter Chicken Pasta is a homestyle dinner that delivers juicy chicken and tender linguine all coated in a silky garlic herb butter sauce. Perfect when you crave something simple yet deeply comforting and rich, this is the pasta I pull out when I want to impress with minimal effort. The combination of flavors makes it just as fitting for a busy Tuesday as it is for having friends over on Saturday night.

I whipped this up on a whim one evening when my pantry was almost bare and now it is the most requested pasta in my house My youngest always asks if it is cowboy pasta night

Ingredients

• Chicken breasts: boneless skinless the fresher the better for juicy results
• Linguine pasta: its flat shape holds onto the sauce perfectly try to choose pasta made with 100 percent durum wheat for the best texture
• Unsalted butter: forms the base of the sauce choose a high quality butter for a richer taste
• Garlic: fresh cloves give a deep savory flavor always pick firm bulbs without green shoots
• Fresh parsley: adds brightness chop right before using for the best color and taste
• Fresh thyme leaves: earthy and aromatic strip the leaves just before cooking
• Smoked paprika: brings a subtle smokiness Spanish smoked paprika has the most authentic flavor
• Onion powder: boosts savory depth be sure it is fresh for fullest taste
• Crushed red pepper flakes: for gentle heat optional adjust to your spice level
• Salt and pepper: to bring out all the other flavors use kosher salt and freshly cracked pepper if possible
• Chicken broth: creates a silky base low sodium is best so you can control the salt
• Lemon juice: adds acidity to balance the richness fresh squeezed is always best
• Freshly grated Parmesan cheese: for topping sharp and nutty grate it just before serving

Step-by-Step Instructions

Prepare the Chicken:

Pat the chicken breasts completely dry using paper towels then season both sides with salt pepper smoked paprika onion powder and crushed red pepper flakes if you like a gentle heat This layer of seasoning really soaks into the chicken making each bite flavorful

Cook the Chicken:

Heat two tablespoons of butter in a large skillet over medium heat Once the butter is melted and slightly bubbling add the seasoned chicken Cook the chicken without shifting it for six to seven minutes on each side or until golden brown and cooked through to an internal temperature of one hundred sixty five degrees Fahrenheit Remove the chicken from the skillet and keep it warm on a plate covered loosely with foil

Boil the Linguine:

Meanwhile bring a big pot of salted water to a rolling boil Drop in the linguine stir a few times to prevent sticking and cook according to the package until al dente Drain the pasta but reserve about one cup of the pasta water This starchy water is key for a perfect sauce later

Make the Sauce:

In the same skillet used for the chicken melt the remaining six tablespoons of butter over medium heat Add the minced garlic parsley and thyme Cook gently for one to two minutes until everything is fragrant but not browned Stir often to avoid burning the garlic

Combine Ingredients:

Add the chicken broth and fresh lemon juice to the skillet Stir well to combine and bring everything to a gentle simmer Let it bubble away for two to three minutes Taste the sauce and add more salt or pepper if you think it needs it

Finish the Dish:

Slice the cooked chicken into thin strips or bite-sized pieces Add the cooked pasta to the skillet tossing it gently to coat everything in that buttery sauce If the sauce is too thick drizzle in some of the reserved pasta water until it is as silky as you like Fold in the sliced chicken Top with plenty of freshly grated Parmesan and a sprinkle of extra herbs Serve immediately

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My favorite element in this recipe is the garlic herb butter sauce It is so fragrant and comforting that I sometimes make extra just to soak up with crusty bread My kids are always eager to help sprinkle the parsley and Parmesan at the end and it makes dinnertime feel special

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days Reheat gently in a skillet with a splash of water or broth to loosen the sauce Avoid microwaving too long as the chicken can dry out and the sauce may separate

Ingredient Substitutions

No linguine on hand Use fettuccine or spaghetti in a pinch If you are out of fresh thyme dried thyme works just use half the amount For a dairy free version sub a good olive oil for the butter and skip the Parmesan or use your favorite plant based cheese

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Serving Suggestions

Serve this pasta with a crisp green salad and maybe garlic bread to mop up the sauce For bigger appetites add roasted veggies like broccoli or asparagus on the side If you love a bright finish sprinkle extra lemon zest right before serving

Common Recipe Questions

→ What cut of chicken works best?

Boneless, skinless chicken breasts are ideal for tenderness and quick cooking, but thighs can also be used for extra juiciness.

→ Can I substitute the linguine?

Absolutely. Fettuccine, spaghetti, or even penne will hold the garlic-herb butter sauce well.

→ How can I adjust the spice level?

Control the amount of crushed red pepper flakes or omit them entirely for a milder flavor. Adjust smoked paprika as preferred.

→ What herbs pair best with this dish?

Fresh parsley and thyme add earthy brightness, but basil or chives also complement the flavors beautifully.

→ How do I achieve a creamy sauce consistency?

Toss in reserved pasta water gradually to loosen and emulsify the butter sauce until it perfectly coats the pasta.

→ Is this dish suitable for meal prep?

Yes. Prepare components ahead and combine when reheating, adding a splash of chicken broth to refresh the sauce.