Creamy Cowboy Butter Chicken Linguine with tender chicken and rich sauce for easy weeknight dinners.

Scale

1 lb chicken breasts, boneless and skinless

3 tbsp butter

2 tbsp olive oil

4 garlic cloves, minced

1 tsp smoked paprika

½ tsp cayenne pepper (optional)

1 tsp black pepper

½ tsp salt

½ cup heavy cream

½ cup grated Parmesan cheese

Fresh parsley, chopped

Linguine pasta, cooked al dente

1. Pat chicken dry and season with butter, garlic, paprika, and pepper.

2. Heat butter and olive oil in skillet over medium-high heat; sear chicken 5–6 minutes per side.

3. Add cream and Parmesan, simmer 3–4 minutes.

4. Toss cooked linguine into sauce to coat.

5. Check internal temperature of chicken; ensure 165°F.

6. Let rest 5 minutes before slicing.

7. Serve with parsley garnish.

Optional: Add sun-dried tomatoes or mushrooms for extra flavor.

Freeze cooked chicken with sauce for up to 3 months.

Keywords: Cowboy Butter Chicken Linguine, creamy chicken, pasta