Go Back
Discover the delightful fusion of flavors in this Easy Cowboy Butter Chicken Linguine recipe. This dish combines tender chicken thighs, vibrant vegetables, and a creamy sauce that clings to perfectly cooked linguine. With its straightforward preparation and mouthwatering taste, it's ideal for a weeknight dinner or a special gathering. Cowboy Butter Chicken Linguine not only satisfies hunger but does so with a flair that impresses family and friends alike.

Easy Cowboy Butter Chicken Linguine

Savor the delicious flavors of Easy Cowboy Butter Chicken Linguine! This creamy pasta dish features tender chicken thighs, fresh cherry tomatoes, and sweet corn, all tossed in a rich Parmesan sauce. Perfect for a weeknight dinner, this quick 30-minute recipe is sure to please the whole family. With just a few simple ingredients and easy steps, you’ll have a satisfying meal ready in no time. Don’t forget the fresh parsley and a squeeze of lemon for that extra zing!
Print Recipe Pin Recipe

Ingredients
  

8 oz linguine pasta

2 tablespoons unsalted butter

2 tablespoons olive oil

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

4 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon onion powder

½ teaspoon garlic powder

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cup corn (fresh or frozen)

1 cup heavy cream

½ cup grated Parmesan cheese

¼ cup fresh parsley, chopped

Squeeze of fresh lemon juice

Instructions
 

Cook the Linguine: In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.

    Prepare the Chicken: Season the chicken pieces with smoked paprika, chili powder, onion powder, garlic powder, salt, and pepper.

      Cook the Chicken: In a large skillet over medium-high heat, melt 2 tablespoons of butter and add 2 tablespoons of olive oil. Once hot, add the seasoned chicken and sauté until golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

        Sauté the Vegetables: In the same skillet, add minced garlic and cook for about 30 seconds until fragrant. Add the cherry tomatoes and corn, cooking until the tomatoes are soft and the corn is heated through, about 3-4 minutes.

          Create the Sauce: Reduce the heat to medium-low, then stir in the heavy cream. Allow it to simmer for a few minutes, stirring occasionally. Slowly add the grated Parmesan cheese, stirring until melted and creamy. If the sauce is too thick, add some reserved pasta water to reach desired consistency.

            Combine Everything: Return the cooked chicken to the skillet and mix well to combine. Add the drained linguine and toss to coat in the sauce. Allow everything to heat together for a minute or two.

              Finish and Serve: Remove from heat, stir in fresh parsley, and squeeze fresh lemon juice over the top. Serve immediately with extra Parmesan cheese if desired.

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