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Cowboy Chicken Butter Linguini

Cowboy Chicken Butter Linguini

Cowboy Chicken Butter Linguini is a sensational one-pan dish that brings together tender chicken, al dente linguini, and a luscious butter sauce for a quick and incredibly satisfying weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste salt
  • to taste freshly ground black pepper
  • 8 ounces linguini pasta
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter cut into cubes
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 2 cloves garlic minced
  • 1/4 cup fresh parsley chopped, for garnish
  • optional red pepper flakes for a touch of heat

Equipment

  • Medium Bowl
  • Large skillet or Dutch oven

Method
 

  1. In a medium bowl, toss the chicken pieces with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
    1 pound boneless, skinless chicken thighs, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, to taste salt, to taste freshly ground black pepper
  2. Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, flipping occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
    1 pound boneless, skinless chicken thighs
  3. Add the uncooked linguini to the same skillet. Pour in the chicken broth, ensuring the pasta is mostly submerged. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the linguini is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
    8 ounces linguini pasta, 4 cups low-sodium chicken broth
  4. Uncover the skillet and stir in the minced garlic. Cook for another minute until fragrant.
    2 cloves garlic
  5. Reduce the heat to low. Stir in the heavy cream and butter. Continue to stir until the butter is melted and the sauce is creamy and homogenized.
    1/2 cup heavy cream, 4 tablespoons unsalted butter
  6. Return the cooked chicken to the skillet. Add the grated Parmesan cheese and stir until melted and the sauce coats the linguini and chicken beautifully. If the sauce seems too thick, add a splash more chicken broth or water. Taste and adjust seasoning with salt and pepper if needed.
    1 pound boneless, skinless chicken thighs, 1/2 cup grated Parmesan cheese, 4 cups low-sodium chicken broth, to taste salt, to taste freshly ground black pepper
  7. Ladle the Cowboy Chicken Butter Linguini into bowls. Garnish generously with fresh parsley and additional Parmesan cheese. For a little kick, sprinkle with red pepper flakes.
    1/4 cup fresh parsley, 1/2 cup grated Parmesan cheese, optional red pepper flakes

Notes

This is a one-pan dish that comes together in under 30 minutes, perfect for a weeknight meal. Leftovers can be stored for up to 3 days and reheated on the stovetop or in the microwave.