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Welcome to a delightful culinary adventure with Easy Cowboy Butter Chicken Linguine! This dish is a perfect fusion of comforting pasta and rich, savory flavors that will tantalize your taste buds. Whether you're looking to impress guests at a dinner party or simply need a quick and easy meal on a busy weeknight, this recipe is sure to satisfy. The combination of succulent chicken, creamy sauce, and al dente linguine creates a dish that's as appealing to the eyes as it is to the palate.

Easy Cowboy Butter Chicken Linguine

Whip up this Easy Cowboy Butter Chicken Linguine for a delicious dinner that comes together in just 30 minutes! With tender chicken and a rich butter garlic sauce, this pasta dish is bursting with flavor thanks to smoked paprika, fresh cherry tomatoes, and a hint of lemon zest. Perfect for busy weeknights, it's sure to become a family favorite. Garnish with grated Parmesan and fresh parsley for a flavorful finish! Enjoy!
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Ingredients
  

12 ounces linguine pasta

2 boneless, skinless chicken breasts, cut into bite-sized pieces

1/2 cup unsalted butter (1 stick)

4 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup chicken broth

1/4 cup heavy cream

1 cup cherry tomatoes, halved

1/4 cup fresh parsley, chopped

Grated Parmesan cheese (for garnish)

Zest of 1 lemon (for garnish)

Instructions
 

Cook the Linguine: In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

    Prepare the Chicken: In a large skillet over medium heat, melt 1/4 cup of the butter. Add the chicken pieces and season with smoked paprika, cayenne pepper, thyme, salt, and black pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

      Make the Cowboy Butter Sauce: In the same skillet, add the remaining 1/4 cup of butter along with the minced garlic. Sauté for about 1 minute until fragrant but not browned.

        Combine Ingredients: Pour in the chicken broth and heavy cream, stirring to combine. Let it simmer for about 3-4 minutes until slightly thickened. Add the halved cherry tomatoes and cooked chicken back into the skillet, mixing well. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

          Toss with Linguine: Add the cooked linguine to the skillet, tossing to coat the noodles evenly in the buttery chicken mixture. If needed, add more pasta water for desired sauce consistency.

            Serve: Remove from heat and stir in the chopped parsley for freshness. Plate the linguine, garnish with grated Parmesan cheese and a sprinkle of lemon zest for extra brightness.

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