Cowboy Butter Chicken Linguine: A Rich, Flavor-Packed Comfort Dish

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (about 1 pound), cut into bite-sized cubes
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika (optional, for extra flavor)
• Salt and pepper to taste

For the Cowboy Butter Sauce:

• 1/2 cup unsalted butter (1 stick)
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley (or fresh if preferred)
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1/4 cup chicken broth (or white wine for a more complex flavor)
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese (optional, for richness)

For the Linguine:

• 12 oz (340 g) linguine pasta
• Salt for pasta water

Instructions

1. Start by cooking the linguine. Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to the package instructions, usually 9-11 minutes, or until al dente. Once cooked, drain the pasta, reserving about 1/2 cup of pasta water for the sauce. Set the linguine aside while you prepare the chicken and sauce.
2. While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the cubed chicken with garlic powder, paprika (if using), salt, and pepper. Add the chicken to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Make sure the chicken is fully cooked and has an internal temperature of 165°F (74°C). Once done, remove the chicken from the skillet and set it aside.
3. In the same skillet, melt 1/2 cup of unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until the garlic becomes fragrant and golden. Be careful not to burn the garlic, as it can turn bitter quickly.
4. Stir in the dried thyme, dried parsley, and crushed red pepper flakes (if using), and cook for another minute to allow the flavors to meld. Pour in the chicken broth (or white wine, if using) and bring the mixture to a simmer. Let the sauce cook for about 3-4 minutes, allowing the liquid to reduce slightly and intensify in flavor.
5. Next, pour in the heavy cream and stir to combine. Let the sauce simmer for 2-3 minutes, until it thickens slightly. The cream adds richness and smoothness to the sauce, turning it into a decadent, creamy base. Stir in the grated parmesan cheese for extra flavor and creaminess. If the sauce gets too thick, add a little bit of the reserved pasta water to reach your desired consistency.