Why Make This Recipe
Cowboy Butter Chicken Linguine is a delicious and comforting dish that combines tender chicken, flavorful butter sauce, and perfectly cooked pasta. It’s easy to make and brings a taste of the outdoors right into your kitchen. Whether you’re cooking for family or friends, this recipe is sure to impress.
How to Make Cowboy Butter Chicken Linguine
Ingredients:
- 2 large chicken breasts (boneless, skinless)
- 8 oz linguine pasta
- 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
Directions:
Prepare the Chicken:
Start by seasoning the chicken breasts with salt and pepper. In a large skillet over medium heat, add a bit of oil and cook the chicken for about 6-7 minutes on each side until it’s golden brown and fully cooked. Remove from the skillet and let it rest.
Cook the Pasta:
While the chicken is cooking, bring a pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve a cup of pasta water, then drain the rest.
Make the Cowboy Butter Sauce:
In the same skillet used for the chicken, melt the unsalted butter over medium heat. Add minced garlic, thyme, parsley, smoked paprika, onion powder, and crushed red pepper flakes (if using). Stir for 1-2 minutes until fragrant. Pour in the chicken broth and lemon juice, and let the mixture simmer for a few minutes.
Combine the Pasta and Chicken:
Slice the cooked chicken and add it back to the skillet along with the drained pasta. Toss everything together until the pasta is well coated with the sauce. If the mixture is too thick, you can add some reserved pasta water to loosen it up.
Serve and Garnish:
Plate the Cowboy Butter Chicken Linguine and sprinkle freshly grated Parmesan cheese on top. Add a bit more fresh parsley for color, if you’d like.
How to Serve Cowboy Butter Chicken Linguine
Serve Cowboy Butter Chicken Linguine warm, right from the skillet. It pairs well with a crisp salad or some fresh bread. This dish is perfect for a cozy family dinner or impressing guests at a gathering.
How to Store Cowboy Butter Chicken Linguine
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and heat until warmed through or reheat on the stovetop with a splash of chicken broth.
Tips to Make Cowboy Butter Chicken Linguine
- Make sure not to overcook the chicken. It should be juicy and tender.
- Adjust the amount of crushed red pepper flakes based on your heat preference.
- Fresh herbs add the best flavor, but dried herbs can be used in a pinch if you don’t have fresh on hand.
Variation
You can easily add vegetables to this dish, such as spinach, cherry tomatoes, or bell peppers. Just sauté them in the skillet along with the garlic for extra flavor and nutrition.
FAQs
CAN I USE A DIFFERENT TYPE OF PASTA?
YES, YOU CAN USE PRETTY MUCH ANY PASTA YOU HAVE ON HAND. FETTUCCINE, SPAGHETTI, TAGLIATELLE, OR EVEN SHORT SHAPES LIKE PENNE OR RIGATONI ALL WORK WELL. LONG PASTAS COAT BEAUTIFULLY WITH THE BUTTER SAUCE, WHILE SHORT PASTAS CATCH THE HERBS AND SEASONINGS IN THEIR RIDGES. JUST BE SURE TO COOK THE PASTA AL DENTE AND RESERVE A LITTLE PASTA WATER—IT’S VERY USEFUL IF YOU NEED TO LOOSEN THE SAUCE WHEN YOU TOSS EVERYTHING TOGETHER. YOU CAN EVEN USE WHOLE-WHEAT OR GLUTEN-FREE PASTA IF YOU PREFER.CAN I MAKE THIS RECIPE AHEAD OF TIME?
DEFINITELY, BUT THE TEXTURE IS BEST IF YOU SEPARATE THE COMPONENTS. YOU CAN COOK THE CHICKEN AND PREP THE COWBOY BUTTER SAUCE AHEAD OF TIME, THEN STORE THEM IN THE FRIDGE FOR UP TO 2 DAYS. WHEN YOU’RE READY TO SERVE, COOK THE PASTA FRESH, REHEAT THE SAUCE GENTLY WITH A SPLASH OF BROTH OR WATER, ADD THE SLICED CHICKEN, AND TOSS WITH THE HOT LINGUINE. IF YOU DO REFRIGERATE THE FULLY MIXED PASTA, JUST REHEAT IT ON THE STOVETOP OVER LOW HEAT WITH A LITTLE EXTRA BUTTER OR BROTH TO BRING THE SAUCE BACK TO LIFE.WHAT CAN I SUBSTITUTE FOR CHICKEN BROTH?
IF YOU DON’T HAVE CHICKEN BROTH, VEGETABLE BROTH IS A GREAT ONE-TO-ONE SUBSTITUTE AND KEEPS THE FLAVOR LIGHT. YOU CAN ALSO USE A BIT OF PASTA COOKING WATER PLUS A SMALL AMOUNT OF BOUILLON OR STOCK CUBE FOR EXTRA DEPTH. IN A PINCH, WATER WILL WORK TOO—JUST MAKE SURE TO TASTE AND ADJUST THE SALT AND SEASONINGS SO THE SAUCE DOESN’T TASTE FLAT. FOR A MORE GOURMET TWIST, YOU CAN ADD A SPLASH OF DRY WHITE WINE ALONG WITH WATER OR BROTH TO ADD BRIGHTNESS AND COMPLEXITY TO THE SAUCE.
Cowboy Butter Chicken Linguine
Ingredients
Main Ingredients
- 2 large large chicken breasts (boneless, skinless) Make sure they are seasoned well.
- 8 oz linguine pasta Cook according to package instructions.
- ½ cup unsalted butter For the sauce.
- 4 cloves garlic, minced Adds flavor to the sauce.
Herbs and Seasonings
- 1 tbsp fresh parsley, chopped For garnish and flavor.
- 1 tbsp fresh thyme leaves Can substitute with dried thyme.
- 1 tsp smoked paprika Adds depth to the sauce.
- 1 tsp onion powder For additional flavor.
- ½ tsp crushed red pepper flakes Optional for heat.
- Salt and pepper, to taste Used for seasoning.
Liquid Ingredients
- 1 cup chicken broth Can substitute with vegetable broth.
- 1 tbsp lemon juice Adds brightness to the sauce.
Garnish
- Freshly grated Parmesan cheese For serving.
- 1 tbsp fresh parsley Optional for garnish.
Instructions
Preparation
- Season the chicken breasts with salt and pepper.
- In a large skillet over medium heat, add a bit of oil and cook the chicken for about 6-7 minutes on each side until golden brown and fully cooked. Remove from the skillet and let it rest.
Cooking the Pasta
- While the chicken is cooking, bring a pot of salted water to a boil.
- Add the linguine and cook according to the package instructions until al dente. Reserve a cup of pasta water, then drain the rest.
Making the Sauce
- In the same skillet used for the chicken, melt the unsalted butter over medium heat.
- Add minced garlic, thyme, parsley, smoked paprika, onion powder, and crushed red pepper flakes (if using). Stir for 1-2 minutes until fragrant.
- Pour in the chicken broth and lemon juice, and let the mixture simmer for a few minutes.
Combining
- Slice the cooked chicken and add it back to the skillet along with the drained pasta.
- Toss everything together until the pasta is well coated with the sauce. If the mixture is too thick, you can add some reserved pasta water to loosen it up.
Serving
- Plate the Cowboy Butter Chicken Linguine and sprinkle freshly grated Parmesan cheese on top. Add a bit more fresh parsley for color, if you’d like.