Description
Cowboy Butter Chicken Linguine: Creamy pasta with juicy chicken, spicy seasonings, and bold buttery flavors. Quick, comforting, and crowd-pleasing.
Ingredients
Scale
- 12 oz (340g) linguine pasta
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 6 tbsp (85g) unsalted butter, divided
- 6 cloves garlic, minced (about 2 tbsp)
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tsp red pepper flakes (adjust to taste)
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ cup (120ml) chicken broth
- ⅓ cup (30g) freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook until al dente according to package directions (usually 9-10 minutes). Reserve ½ cup of pasta water before draining. While the pasta cooks, prepare your cowboy butter mixture by combining 4 tablespoons of softened butter with minced garlic, lemon juice, mustard, red pepper flakes, chopped herbs, oregano, and paprika in a small bowl. Mix until well incorporated.
- Step 2: Season the chicken pieces generously with salt and pepper. In a large skillet over medium-high heat, melt the remaining 2 tablespoons of butter. When the butter is hot and foaming slightly, add the chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 4-5 minutes without disturbing to develop a golden crust, then flip and continue cooking until the chicken is completely cooked through (internal temperature of 165°F/74°C), about 3-4 more minutes. Transfer the chicken to a plate and cover loosely with foil to keep warm.
- Step 3: Reduce the heat to medium and add the prepared cowboy butter mixture to the same skillet. Let it melt while scraping up any browned bits from the bottom of the pan—these contain incredible flavor! Once the butter is melted, pour in the chicken broth and bring to a simmer. Allow the sauce to reduce slightly for 2-3 minutes, creating a silky emulsion that will coat your pasta beautifully.
- Step 4: Return the cooked chicken to the skillet, along with any accumulated juices. Toss the chicken in the sauce to rewarm and coat evenly. Add the drained linguine directly to the skillet and toss everything together, making sure each strand gets coated in the luscious cowboy butter sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Step 5: Remove from heat and sprinkle with the freshly grated Parmesan cheese. Toss once more to incorporate the cheese, which helps thicken and enrich the sauce further. Taste and adjust seasonings as needed. Serve your Cowboy Butter Chicken Linguine immediately, garnished with additional fresh herbs and a twist of black pepper for the ultimate flavor experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 580 calories per serving
- Sugar: 2 grams
- Sodium: 570 mg
- Fat: 24 grams
- Saturated Fat: 13 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 47 grams
- Fiber: 2 grams
- Protein: 44 grams
- Cholesterol: 140 mg