Cowboy Butter Chicken Linguine
A comforting dish combining tender chicken and flavorful butter sauce with perfectly cooked linguine pasta.
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.
Notes
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. Make sure not to overcook the chicken. 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 if you don't have fresh on hand. You can easily add vegetables such as spinach, cherry tomatoes, or bell peppers for extra flavor.