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If you're on the hunt for a dish that combines comfort, flavor, and simplicity, look no further than Cowboy Butter Chicken Linguine. This delightful meal is perfect for busy weeknights or casual gatherings with friends, effortlessly blending rich and zesty flavors into a cohesive dish that is sure to please. The standout feature of this recipe is undoubtedly the cowboy butter, which infuses the dish with a unique flavor profile that elevates it from a basic pasta dish to a culinary experience.

Easy Cowboy Butter Chicken Linguine

Indulge in this Easy Cowboy Butter Chicken Linguine, a delicious blend of flavors that comes together in just 30 minutes! Tender chicken thighs are cooked in a rich garlic-infused cowboy butter sauce, combined with creamy goodness and tossed with al dente linguine. Perfect for a weeknight dinner, this dish is both quick and satisfying. Don't forget to garnish with fresh parsley and Parmesan for that extra touch. Get ready to impress your family with this mouthwatering meal!
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Ingredients
  

8 oz linguine pasta

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

4 tbsp cowboy butter (see recipe below)

3 cloves garlic, minced

1 tsp smoked paprika

1/2 tsp cayenne pepper (adjust for spice preference)

1/2 cup heavy cream

1/2 cup chicken broth

Salt and pepper to taste

1/4 cup chopped fresh parsley (for garnish)

1/2 cup freshly grated Parmesan cheese (optional)

Cowboy Butter:

1/2 cup unsalted butter (softened)

1 clove garlic, minced

1 tsp lemon juice

1 tsp Worcestershire sauce

1 tsp fresh dill (or 1/2 tsp dried)

1/2 tsp smoked paprika

Salt and pepper to taste

Instructions
 

Make the Cowboy Butter:

    - In a small bowl, combine softened butter, minced garlic, lemon juice, Worcestershire sauce, dill, smoked paprika, salt, and pepper. Mix until well blended. Set aside.

      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.

          Cook the Chicken:

            - In a large skillet over medium-high heat, add the cowboy butter. Once melted, add the bite-sized chicken pieces. Season with smoked paprika, cayenne, salt, and pepper.

              - Sauté the chicken for about 6-8 minutes until golden-brown and cooked through.

                Create the Sauce:

                  - Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.

                    - Pour in the heavy cream and chicken broth, stirring to combine. Allow the sauce to simmer for about 3-4 minutes until slightly thickened.

                      Combine Everything:

                        - Add the cooked linguine to the skillet and toss to coat the pasta well in the sauce. Adjust seasoning if necessary.

                          Serve:

                            - Serve immediately, garnished with chopped fresh parsley and grated Parmesan cheese if desired.

                              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4