Description
Easy Cowboy Butter Chicken Linguine – Creamy pasta cooked in rich buttery sauce with tender chicken. Quick, comforting, and crowd-pleasing!
Ingredients
Scale
- 12 oz (340g) linguine pasta
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 tablespoons (113g) unsalted butter, divided
- 6 garlic cloves, minced (about 2 tablespoons)
- 2 teaspoons paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried oregano
- 1 tablespoon fresh lemon juice
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- ½ teaspoon red pepper flakes
- ½ cup (120ml) chicken broth
- ½ cup (50g) freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Prepare the Cowboy Butter In a small bowl, combine 6 tablespoons of softened butter with 1 tablespoon minced garlic, paprika, cayenne pepper, dried oregano, lemon juice, 2 tablespoons of the chopped parsley, chives, and red pepper flakes. Mix until well incorporated, then set aside. This flavor-packed butter is the heart of your Easy Cowboy Butter Chicken Linguine and allowing the ingredients to meld together enhances the final taste.
- Step 2: Cook the Pasta Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook until al dente according to package instructions, usually 8-10 minutes. Before draining, reserve ½ cup of the pasta cooking water. Drain the pasta but don’t rinse it – you want to keep that starchy exterior to help the sauce cling to every strand.
- Step 3: Cook the Chicken While the pasta cooks, season your chicken pieces with salt and pepper. In a large skillet over medium-high heat, melt the remaining 2 tablespoons of butter. Once hot, add the chicken pieces in a single layer without overcrowding. Cook for 3-4 minutes on each side until golden brown and completely cooked through (internal temperature of 165°F/74°C). Transfer the chicken to a plate and tent with foil to keep warm.
- Step 4: Make the Sauce Reduce the heat to medium and add the remaining minced garlic to the same skillet. Sauté for 30 seconds until fragrant, being careful not to burn it. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan – these contain tremendous flavor! Bring to a simmer, then add the cowboy butter mixture. Whisk until the butter melts and the sauce becomes smooth and slightly thickened.
- Step 5: Combine Everything Return the chicken to the skillet, along with any accumulated juices. Add the drained linguine directly to the skillet and toss everything together using tongs, making sure each strand is coated with the luxurious cowboy butter sauce. If the sauce seems too thick, gradually add some of the reserved pasta water until you reach your desired consistency. Fold in most of the Parmesan cheese, allowing it to melt into the sauce for added richness and creaminess.
- Step 6: Serve and Garnish Transfer the Easy Cowboy Butter Chicken Linguine to a large serving dish or individual plates. Sprinkle with the remaining parsley and Parmesan cheese. For an extra touch of freshness and color, add a squeeze of lemon juice over the top just before serving. Enjoy while hot!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 145mg