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Cowboy Butter Chicken Linguine

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4.1 from 48 reviews

Cowboy Butter Chicken Linguine is a hearty and flavorful pasta dish featuring juicy, tender chicken breasts cooked in a rich and savory butter sauce infused with garlic, herbs, and bold spices. Paired with perfectly cooked linguine and topped with freshly grated Parmesan, this comforting meal is a delicious option for family dinners or gatherings, combining a creamy texture with a spicy, aromatic punch.

Ingredients

Scale

Chicken

  • 2 large chicken breasts (boneless, skinless)
  • Salt and pepper, to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • ½ teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons unsalted butter (for cooking chicken)

Pasta

  • 8 oz linguine pasta
  • 1 cup salted water (for boiling pasta)

Cowboy Butter Sauce

  • ½ cup (8 tablespoons) unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 cup chicken broth
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Garnish

  • Freshly grated Parmesan cheese, for garnish
  • Additional parsley and thyme, for garnish

Instructions

  1. Season the Chicken: Pat the chicken breasts dry with paper towels. Evenly season both sides with salt, pepper, smoked paprika, onion powder, and crushed red pepper flakes if using, ensuring the flavors penetrate the meat.
  2. Cook the Chicken: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through; the internal temperature should reach 165°F. Remove chicken from skillet and set aside to rest.
  3. Boil the Linguine: While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente. Drain the pasta, reserving 1 cup of pasta water for later use in the sauce.
  4. Prepare the Cowboy Butter Sauce: In the same skillet used for the chicken, melt the remaining 6 tablespoons of butter over medium heat. Add minced garlic, chopped parsley, and thyme leaves, sautéing for 1-2 minutes until fragrant and aromatic.
  5. Add Liquids and Simmer: Pour in the chicken broth and lemon juice, stirring to combine. Bring the sauce to a gentle simmer and cook for 2-3 minutes to meld the flavors together. Taste and adjust seasoning with salt, pepper, or additional lemon juice as desired.
  6. Slice the Chicken: While the sauce simmers, slice the rested chicken breasts into thin strips for easy mixing with the pasta.
  7. Toss Pasta in Sauce: Add the drained linguine directly into the skillet with the cowboy butter sauce. Toss the pasta thoroughly to coat, adding reserved pasta water a little at a time to achieve the perfect creamy sauce consistency.
  8. Combine Chicken and Pasta: Gently fold the sliced chicken into the sauced linguine, ensuring everything is well combined and heated through.
  9. Serve and Garnish: Divide the cowboy butter chicken linguine onto plates. Sprinkle generously with freshly grated Parmesan cheese and garnish with additional fresh parsley and thyme. Serve immediately for best flavor and texture.

Notes

  • For extra spice, increase the crushed red pepper flakes to taste.
  • Reserve pasta water to thin the sauce gradually and adjust the creaminess.
  • Use fresh herbs for the best flavor impact in the sauce.
  • Ensure chicken reaches an internal temperature of 165°F for safe consumption.
  • Parmesan cheese can be substituted with Pecorino Romano if preferred.

Find it online: https://yumfoodusa.com/cowboy-butter-chicken-linguine/