Description
Cowboy Butter Chicken Linguine is a flavorful and creamy pasta dish featuring tender, seasoned chicken breasts cooked to perfection and tossed with linguine in a rich garlic herb butter sauce. Enhanced with smoked paprika and fresh herbs, this quick and satisfying meal is garnished with Parmesan cheese for a delightful finish.
Ingredients
Scale
Protein
- 2 large boneless, skinless chicken breasts
Pasta
- 8 oz linguine pasta
Sauce & Seasonings
- ½ cup unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 1 cup chicken broth
- 1 tablespoon lemon juice
- Freshly grated Parmesan cheese, for garnish
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, smoked paprika, onion powder, and crushed red pepper flakes if using, ensuring even coating for maximum flavor.
- Cook the Chicken: Heat 2 tablespoons of unsalted butter in a skillet over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side until they develop a golden brown crust and reach an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside to rest.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Before draining, reserve one cup of the pasta cooking water. Drain the pasta and set aside.
- Make the Cowboy Butter Sauce: In the same skillet used for the chicken, melt the remaining butter over medium heat. Add the minced garlic, chopped parsley, and fresh thyme leaves. Sauté for 1-2 minutes until the garlic is fragrant and herbs are infused into the butter.
- Simmer the Sauce: Pour in the chicken broth and lemon juice, stirring to combine. Allow the sauce to simmer gently for 2-3 minutes, letting the flavors meld and the sauce reduce slightly. Taste and adjust seasoning with salt and pepper as needed.
- Slice the Cooked Chicken: Thinly slice the rested chicken breasts into strips, ready to be combined with the pasta and sauce.
- Combine Pasta and Sauce: Add the drained linguine to the skillet with the cowboy butter sauce. Toss the pasta thoroughly to coat it in the sauce. If the sauce is too thick, add reserved pasta water gradually to achieve a silky consistency.
- Add the Chicken: Gently fold the sliced chicken into the pasta, ensuring even distribution without breaking the strips.
- Serve: Divide the Cowboy Butter Chicken Linguine onto serving plates. Garnish generously with freshly grated Parmesan cheese and extra herbs if desired. Serve immediately while warm for best flavor and texture.
Notes
- For extra heat, increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper.
- Using fresh herbs like parsley and thyme elevates the flavor; dried herbs can be substituted but use half the quantity.
- Reserving pasta water helps adjust the sauce consistency, ensuring it’s smooth and coats the pasta well.
- Chicken breasts can be substituted with thighs for juicier meat, but adjust cooking time accordingly.
- This dish pairs well with a crisp green salad or steamed vegetables for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
