Description
Cowboy Butter Chicken Linguine is a quick and flavorful pasta dish featuring tender pan-seared chicken breasts served over linguine tossed in a rich, garlicky butter sauce infused with fresh herbs, smoked paprika, and a hint of lemon. This easy 30-minute recipe combines hearty protein with comforting pasta and bold, smoky seasoning for a satisfying weeknight meal.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts
- 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
Cowboy Butter Sauce
- ½ cup unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 cup chicken broth
- 1 tablespoon lemon juice
To Serve
- Freshly grated Parmesan cheese, for garnish
- Extra fresh parsley or thyme (optional), for garnish
Instructions
- Prepare 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. This seasoning blend forms the flavorful base for the dish.
- Cook the Chicken: Heat 2 tablespoons of unsalted butter in a large skillet over medium heat. Once melted and hot, add the chicken breasts and cook for 6 to 7 minutes per side, or 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 boil. Add the linguine 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 later use.
- 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 to 2 minutes until the garlic is fragrant but not browned.
- Simmer the Sauce: Stir in the chicken broth and lemon juice. Allow the sauce to simmer gently for 2 to 3 minutes to meld the flavors and slightly reduce the liquid. Taste and adjust seasoning with salt and pepper as needed.
- Slice the Chicken: Slice the rested chicken breasts into thin strips to make it easy to combine with the pasta and sauce.
- Combine Pasta and Sauce: Add the drained linguine to the skillet with the cowboy butter sauce. Toss gently to coat the pasta evenly. Add reserved pasta water a little at a time to achieve a silky, luscious sauce texture.
- Add the Chicken: Gently fold the sliced chicken into the skillet with the pasta and sauce, ensuring the chicken is evenly distributed and coated.
- Serve: Divide the pasta and chicken among plates. Garnish with freshly grated Parmesan cheese and additional fresh herbs if desired. Serve immediately while warm and enjoy.
Notes
- Make sure not to overcook the chicken to keep it juicy and tender.
- Reserve pasta water to help loosen the sauce and improve its creaminess.
- Adjust red pepper flakes based on your preferred spice level or omit for a milder dish.
- Fresh herbs add brightness—feel free to add more parsley or thyme when garnishing.
- Use freshly grated Parmesan for best flavor and meltability.
