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Serving Cowboy Butter Chicken Linguine Dinner

Cowboy Butter Chicken Linguine

Recipe by Lucia Dorinda

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  • Total Time30 minutes
  • Yield4 servings 1x

Cowboy Butter Chicken Linguine is a creamy garlic butter chicken pasta with seared chicken and linguine tossed in a bold cowboy butter sauce.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts
  • 8 ounces linguine pasta
  • 1/2 cup unsalted butter, divided (1 stick)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1 cup chicken broth
  • 1 tablespoon lemon juice, plus more to taste
  • Freshly grated Parmesan cheese, for serving
  • Salted water, for cooking the linguine

Instructions

  1. Bring a large pot of salted water to a boil for the linguine. While you wait, pat the chicken breasts dry with paper towels so they sear well in the pan.
  2. Season both sides of the chicken with salt, black pepper, smoked paprika, onion powder, and crushed red pepper flakes if using. Press the seasoning in gently so it sticks.
  3. Place a large skillet over medium heat and add 2 tablespoons of the butter. When the butter has melted and begins to foam, add the seasoned chicken breasts in a single layer.
  4. Cook the chicken for about 6 to 7 minutes on the first side without moving it, until the bottom is golden brown. Flip and cook for another 6 to 7 minutes, or until the internal temperature reaches 165 F. Transfer the chicken to a plate and let it rest.
  5. While the chicken cooks, add the linguine to the boiling water and cook according to the package directions until al dente. Before draining, scoop out about 1 cup of the starchy pasta water and set it aside.
  6. Drain the linguine and set it aside. Return the skillet to medium heat and add the remaining butter. Let it melt, then stir in the minced garlic, chopped parsley, and fresh thyme leaves.
  7. Cook the garlic and herbs for 1 to 2 minutes, stirring often, until the garlic is fragrant and just starting to turn lightly golden. Keep the heat moderate so the garlic does not burn.
  8. Pour in the chicken broth and lemon juice, stirring to combine and scraping up any browned bits from the bottom of the pan. Let the cowboy butter sauce simmer for 2 to 3 minutes so it reduces slightly.
  9. Taste the sauce and adjust the seasoning with extra salt, pepper, or lemon juice if needed. The sauce should taste buttery, garlicky, and bright.
  10. Slice the rested chicken breasts into thin strips across the grain. Add the drained linguine to the skillet with the cowboy butter sauce and toss with tongs to coat.
  11. Add a splash of reserved pasta water at a time if the pasta looks dry, tossing until the sauce lightly coats each strand. Gently fold the sliced chicken into the pan and toss until everything is warmed through.
  12. Turn off the heat. Serve the Cowboy Butter Chicken Linguine right away, topped with freshly grated Parmesan cheese and extra parsley or thyme if you like.

Notes

Storage: Let Cowboy Butter Chicken Linguine cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over low heat with a splash of chicken broth or water, or warm in the microwave in short bursts, stirring between each, until hot. Freezing is not ideal for the pasta and butter sauce, but you can freeze the cooked sliced chicken on its own for up to 2 months and make a fresh batch of sauce and pasta when ready to serve.

Substitutions: Boneless, skinless chicken thighs can replace breasts for a richer flavor and extra tenderness. Swap linguine for spaghetti, fettuccine, or your favorite pasta shape. If you do not have fresh herbs, you can use dried parsley and thyme, using about one third of the amount. To add more heat, increase the crushed red pepper flakes or add a pinch of cayenne.

Make Ahead: You can sear and cook the chicken up to 24 hours ahead, then chill it and slice before reheating gently in the cowboy butter sauce. Cook the pasta fresh and toss it into the warmed sauce with the sliced chicken just before serving for the best texture.

Tips: Do not rush the sear on the chicken, a good golden crust adds a lot of flavor to the final dish. Keep the heat at medium when cooking the garlic so it stays lightly golden instead of burning. Use some of the reserved pasta water to adjust the sauce so it coats the linguine without feeling heavy.

Nutrition Disclaimer: Nutrition information is estimated and will vary based on the exact ingredients and portion sizes you use. For the most accurate values, enter your specific ingredients into a nutrition calculator.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 650
  • Sugar: 3g
  • Sodium: 700mg
  • Fat: 30g
  • Saturated Fat: 17g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 165mg

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