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Cowboy Butter Chicken Linguine is a delightful dish that perfectly marries the robust flavors of Southern cooking with the comforting familiarity of Italian pasta. This recipe is a true testament to culinary fusion, offering a mouthwatering experience that is both indulgent and easy to prepare. With its creamy, buttery sauce infused with hints of garlic and smoked paprika, it’s no wonder that this dish has gained popularity among home cooks looking for something special yet straightforward.

Easy Cowboy Butter Chicken Linguine

Treat yourself to a delicious dinner with this Easy Cowboy Butter Chicken Linguine! Packed with tender chicken thighs and a rich, buttery sauce, this dish is a perfect blend of flavors. It comes together in just 30 minutes and features garlic, lemon, and a hint of spice. Whether it's a family meal or a dinner party, this pasta recipe is sure to impress. Top it off with fresh parsley and Parmesan for an extra burst of flavor!
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Ingredients
  

8 oz linguine pasta

1 lb boneless, skinless chicken thighs, diced

4 tablespoons unsalted butter

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon dried parsley

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce (adjust to taste)

Zest and juice of 1 lemon

½ cup heavy cream

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Optional: Grated Parmesan cheese for serving

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.

    Prepare the Chicken: In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Once hot, add the diced chicken thighs, season with salt, pepper, smoked paprika, and onion powder. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.

      Make the Cowboy Butter Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Stir in Worcestershire sauce, hot sauce, lemon zest, and lemon juice.

        Combine Ingredients: Return the cooked chicken to the skillet and stir to coat with the buttery sauce. Pour in the heavy cream and mix well. Allow the sauce to simmer for about 3-5 minutes to thicken slightly, adjusting the seasoning with salt and pepper to taste.

          Mix with Pasta: Add the drained linguine to the skillet, tossing it gently to combine with the sauce. If the sauce is too thick, add some reserved pasta water until the desired consistency is reached.

            Serve: Remove from heat and mix in dried parsley for a fresh touch. Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4