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Cowboy Butter Chicken Linguine

Hawaiian Macaroni Salad is a creamy pasta dish featuring tender chicken, garlic-butter sauce, and vibrant flavors—perfect for picnics, potlucks, or busy weeknight dinners.

Ingredients
  

  • 2 boneless skinless chicken breasts, cubed
  • 8 oz linguine pasta
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper optional
  • Salt and pepper to taste
  • ½ tsp crushed red pepper flakes optional
  • ½ cup unsalted butter softened
  • 2 Tbsp fresh parsley chopped
  • 1 Tbsp lemon juice
  • ¼ cup grated Parmesan cheese
  • ¼ cup chicken broth
  • ¼ cup heavy cream
  • 1 Tbsp Dijon mustard

Instructions
 

  • Boil linguine in salted water until al dente (8–10 minutes). Reserve ¼ cup pasta water, drain, and set aside.
  • Season chicken with spices. Sear in olive oil over medium heat for 5–7 minutes until golden and cooked through. Set aside.
  • Melt butter in same skillet. Add Parmesan, broth, cream, Dijon, lemon juice, and optional red pepper flakes. Simmer 2–3 minutes to thicken.
  • Add chicken and pasta to sauce. Toss to coat. Use reserved pasta water to loosen if needed.
  • Stir in parsley. Taste, adjust seasoning, and serve warm.