Scale

For the Chicken:

1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized cubes

1 tablespoon olive oil

1 tablespoon unsalted butter

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

¼ teaspoon cayenne pepper (optional, for heat)

½ teaspoon salt

½ teaspoon freshly ground black pepper

For the Pasta:

12 ounces linguine (about ¾ of a standard 16 oz box)

4 quarts water, salted generously for boiling

½ cup reserved pasta water (set aside after cooking)

For the Cowboy Butter Sauce:

4 tablespoons unsalted butter, softened

4 garlic cloves, minced

½ cup chicken broth

1 cup heavy cream

¾ cup freshly grated Parmesan cheese

1 tablespoon Dijon mustard

2 tablespoons fresh lemon juice (about 1 lemon)

¼ cup chopped fresh parsley

¼ teaspoon crushed red pepper flakes (optional)

For Serving (Optional):

Extra grated Parmesan

Lemon wedges

Freshly cracked black pepper

Additional parsley

Bring a large pot of salted water to a boil. Cook linguine until al dente, about 9 to 11 minutes. Reserve some pasta water before draining. Drain pasta, toss with a little olive oil, and set aside.
While the pasta cooks, season chicken with garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper, coating each piece evenly.
In a skillet over medium-high heat, heat olive oil and butter. Add chicken and sear until golden and fully cooked. Remove and set aside, covered.
Lower heat to medium-low. In the same skillet, melt the remaining butter and sauté garlic until fragrant, about 1 minute.
Add chicken broth, lemon juice, and Dijon mustard. Stir well, then pour in heavy cream and Parmesan. Simmer until smooth and slightly thickened. Do not boil.
Return chicken and cooked linguine to the skillet. Toss with tongs to coat evenly. Add a splash of pasta water if needed to loosen the sauce.
Turn off heat, stir in parsley, and garnish with more parsley, cracked pepper, and red pepper flakes if desired. Serve with lemon wedges.

Use European-style butter for a richer, deeper sauce.

Cut chicken evenly to ensure consistent cooking.

Don’t skip the pasta water—it helps emulsify the sauce and adds body.

Add veggies like spinach or cherry tomatoes for color and flavor.

Swap the protein with shrimp or tofu for a different twist.

Keywords: cowboy butter chicken linguine, creamy pasta, quick chicken pasta