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The joy of making creamy chicken pasta lies in its simple yet flavorful ingredients. This dish uses a few main components that create a rich and satisfying meal.

Creamy Cowboy Butter Chicken Linguine

Indulge in the rich flavors of Creamy Cowboy Butter Chicken Linguine with this easy recipe that elevates your weeknight dinners! This comforting dish combines tender chicken, a buttery sauce, and vibrant veggies for a delicious meal everyone will love. Preparing it is simple and perfect for impressing family or treating yourself. Click to explore the full recipe and savor the creamy goodness tonight!
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Ingredients
  

8 oz linguine pasta

2 boneless, skinless chicken breasts, cubed

4 tablespoons cowboy butter (see below for recipe)

1 cup heavy cream

1 cup chicken broth

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

3 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon onion powder

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Grated Parmesan cheese, for serving

Cowboy Butter Ingredients:

½ cup unsalted butter, softened

1 tablespoon fresh parsley, chopped

1 tablespoon fresh chives, chopped

1 tablespoon garlic, minced

1 teaspoon lemon zest

½ teaspoon cayenne pepper

Salt to taste

Instructions
 

Make the Cowboy Butter: In a bowl, add the softened butter, chopped parsley, chopped chives, minced garlic, lemon zest, cayenne pepper, and salt. Mix until well combined. Transfer to a piece of plastic wrap, roll it into a log, and refrigerate until firm.

    Cook the Pasta: In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.

      Sauté the Chicken: In a large skillet over medium heat, melt 2 tablespoons of cowboy butter. Add the cubed chicken, season with smoked paprika, onion powder, salt, and pepper. Cook until the chicken is golden and cooked through, about 6-7 minutes. Remove the chicken from the skillet and set aside.

        Prepare the Sauce: In the same skillet, add the remaining 2 tablespoons of cowboy butter and minced garlic. Sauté for about 1 minute. Then, add the cherry tomatoes and corn, cooking until the tomatoes are softened, about 3-4 minutes.

          Combine Ingredients: Pour in the heavy cream and chicken broth. Bring to a gentle simmer and allow to thicken slightly, about 3-5 minutes. Add the cooked chicken back into the skillet.

            Toss with Pasta: Add the cooked linguine to the skillet, tossing everything together. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.

              Serve: Serve hot, garnished with freshly chopped parsley and grated Parmesan cheese.

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