Description
Cowboy Butter Chicken Linguine is a hearty and flavorful pasta dish featuring juicy, tender chicken breasts cooked to golden perfection and tossed in a rich, savory butter sauce infused with garlic, fresh herbs, and smoky spices. Paired with al dente linguine and finished with a sprinkle of freshly grated Parmesan cheese, this comforting meal is perfect for cozy dinners or family gatherings.
Ingredients
Scale
Chicken
- 2 large chicken breasts (boneless, skinless)
Pasta
- 8 oz linguine pasta
Cowboy Butter Sauce
- 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
Garnish
- Freshly grated Parmesan cheese, for garnish
- Additional parsley and thyme, for garnish
Instructions
- Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, smoked paprika, onion powder, and crushed red pepper flakes if using, ensuring the spices coat the chicken thoroughly.
- Cook the Chicken: Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted and hot, add the seasoned chicken breasts. Cook each side for 6-7 minutes until golden brown on the outside and cooked through internally to 165°F. Remove the chicken from the skillet and set aside to rest.
- Boil the Linguine: While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the linguine pasta and cook according to package instructions until al dente, usually 8-10 minutes. Drain the pasta, reserving 1 cup of the pasta cooking water for the sauce.
- Sauté Garlic and Herbs: In the same skillet used for the chicken, melt the remaining 6 tablespoons of butter over medium heat. Add the minced garlic, chopped parsley, and fresh thyme leaves. Sauté gently for 1-2 minutes until the garlic is fragrant and the herbs are vibrant.
- Add Chicken Broth and Lemon Juice: Pour in the chicken broth and lemon juice, stirring to combine all ingredients. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes to meld the flavors and slightly reduce the sauce.
- Season the Sauce: Taste the sauce and adjust the seasoning as needed by adding more salt, pepper, or lemon juice to enhance the flavor balance.
- Slice the Chicken: While the sauce simmers, slice the rested chicken breasts into thin, bite-sized strips for easy mixing and eating.
- Toss the Pasta: Add the drained linguine directly into the skillet with the cowboy butter sauce. Toss the pasta thoroughly in the sauce, gradually incorporating reserved pasta water a little at a time to achieve your desired sauce consistency.
- Add the Chicken: Gently fold the sliced chicken pieces into the pasta and sauce mixture, stirring to evenly distribute the chicken without breaking the strips.
- Plate and Garnish: Divide the cowboy butter chicken linguine among serving plates. Sprinkle liberally with freshly grated Parmesan cheese and garnish with extra parsley and thyme leaves for a fresh, colorful finish. Serve immediately while hot and enjoy.
Notes
- Use fresh herbs for the best flavor; dried herbs can be substituted but reduce quantity by half.
- Reserve pasta water to adjust sauce consistency and help it cling to the pasta.
- Cook chicken to an internal temperature of 165°F for safety.
- Crushed red pepper flakes are optional, add according to your spice preference.
- For a lighter version, you can reduce butter amount or substitute part with olive oil.
- Leftover pasta can be stored in an airtight container in the fridge for up to 3 days.