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Cowboy Butter Chicken Linguine is a delightful culinary creation that brings together the best of both worlds: hearty comfort food and tantalizing flavors. This dish combines tender pieces of chicken, a rich and luscious butter sauce, and perfectly cooked linguine, creating a meal that is not only satisfying but also incredibly easy to prepare. Ideal for busy weeknights or cozy dinners with family, this recipe captures the essence of home-cooked goodness while offering a hint of spice that elevates the entire experience.

Easy Cowboy Butter Chicken Linguine

Discover the mouthwatering Cowboy Butter Chicken Linguine, a perfect blend of comfort food and bold flavors. This easy-to-make dish features juicy chicken thighs, a creamy butter sauce, and tender linguine, making it ideal for busy weeknights or special gatherings. With its rich texture and a hint of spice, every bite is a delicious experience. Enhance your dinner table with this delightful recipe that combines home-cooked goodness with a fresh twist, perfect for family and friends.
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Ingredients
  

12 oz linguine pasta

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

4 tablespoons unsalted butter

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon paprika

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust according to your spice preference)

1 teaspoon onion powder

½ teaspoon black pepper

1 teaspoon salt

1 cup chicken broth

½ cup heavy cream

1 cup cherry tomatoes, halved

¼ cup fresh parsley, chopped

Juice of 1 lemon

Grated Parmesan cheese, for serving

Instructions
 

Cook the Linguine: In a large pot, bring salted water to a rolling boil. Add the linguine and cook according to the package instructions until al dente. Before draining, reserve ½ cup of the pasta water. Drain the linguine and set it aside.

    Sauté the Chicken: In a large skillet, heat the olive oil with 2 tablespoons of butter over medium-high heat. Once hot, add the bite-sized chicken thighs, ensuring they are evenly spaced in the pan. Season the chicken with paprika, smoked paprika, cayenne pepper, onion powder, black pepper, and salt. Sauté until the chicken is golden brown and cooked through, about 6-8 minutes. Once done, transfer the chicken to a plate and keep it warm.

      Prepare the Cowboy Butter Sauce: In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter. Once melted, add the minced garlic, cooking for about 1 minute until fragrant—be cautious not to let it brown as this can alter the flavor.

        Incorporate the Liquid: Pour in the chicken broth and bring the mixture to a gentle simmer. Stir in the heavy cream, ensuring both liquids blend nicely. Allow the sauce to thicken slightly over the next 3-4 minutes, stirring occasionally.

          Combine Ingredients: Return the cooked chicken to the skillet, followed by the halved cherry tomatoes and drained linguine. Toss everything together to coat thoroughly. If the sauce appears too thick or the dish seems dry, gradually stir in some reserved pasta water until the desired consistency is achieved.

            Finishing Touches: Remove the skillet from the heat and gently mix in the fresh lemon juice and chopped parsley for a vibrant flavor boost. Taste and adjust seasoning with additional salt or pepper as needed.

              Serve: Serve the Cowboy Butter Chicken Linguine hot, garnished with a generous sprinkle of grated Parmesan cheese. For a pop of color, add extra parsley on top if desired.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings