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Cowboy Butter Chicken Linguine: Creamy One-Pan Weeknight Dinner

This cowboy butter chicken linguine combines tender chicken with a rich, spicy garlic butter sauce that will have your family begging for seconds. It's the ultimate comfort food that comes together in just one pan - making clean-up a breeze after a long day.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 ounces linguine pasta
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste
  • 2 cups chicken broth
  • 1 tablespoon olive oil

Method
 

Instructions
  1. Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
  2. In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant (about 1 minute). Be careful not to burn the garlic.
  3. Add chicken broth to the skillet and bring to a simmer. Break the linguine in half and add to the skillet, ensuring the pasta is mostly submerged in the liquid.
  4. Cook pasta according to package directions (usually 8-10 minutes), stirring occasionally to prevent sticking. As the pasta cooks, it will absorb most of the liquid.
  5. Once pasta is al dente, reduce heat to low. Stir in the cooked chicken, heavy cream, dried oregano, and paprika. Cook for 2-3 minutes until heated through.
  6. Remove from heat and stir in grated Parmesan cheese and fresh parsley. Taste and adjust seasoning if needed.

Notes

Don't overcook the chicken - cook just until no longer pink inside. Adjust heat level by increasing or reducing red pepper flakes. Cook pasta until al dente for best texture.