Cowboy Butter Chicken Alfredo (Printable Version)
Rich linguine with chicken in a savory cowboy butter Alfredo sauce infused with garlic and herbs.
# Everything You’ll Need:
→ Protein
01 -
1 lb boneless, skinless chicken breasts, cut into bite-sized strips
→ Seasonings
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
1 tsp garlic powder
05 -
1 tsp smoked paprika
06 -
½ tsp chili flakes (optional)
07 -
1 tsp dried Italian herbs or 1 tbsp fresh, chopped
→ Pasta
08 -
8 oz linguine pasta
→ Sauce
09 -
2 tbsp olive oil
10 -
3 tbsp unsalted butter
11 -
3 cloves garlic, minced
12 -
1 cup heavy cream
13 -
½ cup grated Parmesan cheese
14 -
Juice of ½ lemon
15 -
1 tbsp fresh parsley, chopped (plus more for garnish)
# Steps to Cook:
01 -
Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain, reserving a small cup of pasta water, and set aside.
02 -
Season chicken strips with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3 to 4 minutes per side until golden and cooked through. Remove from skillet and set aside.
03 -
In the same skillet, melt butter over medium heat. Add minced garlic, smoked paprika, chili flakes if using, and Italian herbs. Cook for 30 seconds until fragrant.
04 -
Slowly pour in heavy cream while stirring. Add grated Parmesan cheese and continue stirring until the sauce thickens and becomes smooth. Squeeze in lemon juice for brightness.
05 -
Return cooked chicken to the skillet, add linguine, and gently toss to coat everything evenly in the sauce. Add reserved pasta water as needed to achieve desired consistency.
06 -
Divide among plates and garnish with chopped parsley and extra Parmesan if desired. Serve immediately with optional sides such as a salad, garlic bread, or roasted vegetables.
# Extra Suggestions:
01 -
Use freshly grated Parmesan for best flavor and smooth sauce. Adjust chili flakes to control heat. Reserve pasta water to loosen sauce if needed. Store leftovers refrigerated up to 3 days and reheat gently with a splash of cream.