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Cowboy Butter Chicken Linguine

This dish features tender chicken and silky linguine coated in a bold, savory sauce infused with smoky spices, garlic, and melting butter. The sauce develops a rich, spicy flavor with a slightly thickened, glossy texture, creating a hearty meal with rustic charm.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts cut into strips
  • 12 oz linguine uncooked
  • 4 tablespoons unsalted butter divided
  • 4 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup chicken broth
  • 1 tablespoon soy sauce optional, for seasoning
  • Salt and pepper to taste

Equipment

  • Large skillet or frying pan
  • Pot for boiling pasta
  • Tongs or pasta fork
  • Measuring spoons and cups

Method
 

  1. Bring a large pot of salted water to a boil and cook the linguine until al dente, following package instructions. Drain and set aside.
  2. Heat half of the butter in a large skillet over medium heat until melted and fragrant, about 30 seconds. Add the chicken strips, seasoning with salt and pepper, and cook until they are golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
  3. In the same skillet, add remaining butter and minced garlic. Cook, stirring continuously, until the garlic is fragrant and slightly golden, about 1 minute. Be careful not to burn the garlic.
  4. Stir in smoked paprika and red pepper flakes, cooking for another 30 seconds to release their aroma. Then pour in chicken broth and soy sauce, stirring to combine and scraping any browned bits from the bottom of the skillet.
  5. Allow the sauce to simmer gently until slightly thickened and glossy, about 3-5 minutes. Taste and adjust seasoning with salt and pepper as needed.
  6. Add the cooked chicken back into the skillet and toss to coat it evenly in the spicy butter sauce. Let everything heat through for 2 minutes.
  7. Transfer the cooked linguine into the skillet and toss everything together until the pasta is well coated in the sauce and heated through. The sauce should cling nicely to the noodles, creating a shiny, spicy coat.
  8. Serve the cowboy butter chicken linguine hot, garnished with extra red pepper flakes or fresh herbs if desired. The dish should be piping hot, with tender chicken, flavorful sauce, and perfectly cooked linguine ready to enjoy.

Notes

For a creamier variation, stir in a splash of heavy cream at the end. Adjust spice levels to your taste with more or less red pepper flakes.