Description
Cowboy Butter Chicken Linguine is a hearty, flavor-packed pasta dish that combines juicy seared chicken with a creamy, spiced cowboy butter sauce. Packed with herbs, garlic, lemon, and a touch of heat, this indulgent recipe is perfect for a comforting family meal or an impressive weeknight dinner—ready in under an hour.
Ingredients
Main Ingredients
- 12 oz (340 g) linguine pasta
- 2 large chicken breasts, thinly sliced
- 2 tbsp olive oil
- Salt and black pepper, to taste
Cowboy Butter Sauce
- 1/2 cup (1 stick) unsalted butter
- 5 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp crushed red pepper flakes
- 1 tsp Dijon mustard
- Zest and juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tbsp fresh thyme leaves
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 1/3 cup grated Parmesan cheese
For Serving (Optional)
- Lemon wedges
- Extra Parmesan cheese
- Chopped fresh herbs (parsley, chives, thyme)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add linguine and cook according to the package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
- Prepare and Sear the Chicken: Season the thinly sliced chicken breasts with salt and pepper. In a large skillet over medium-high heat, add olive oil. Once hot, add the chicken in a single layer and sear until browned and cooked through, about 4–5 minutes per side. Remove the chicken from the skillet and set aside on a plate.
- Make the Cowboy Butter Sauce: In the same skillet, reduce heat to medium. Add the butter and let it melt. Stir in minced garlic, paprika, crushed red pepper flakes, Dijon mustard, lemon zest, and juice. Sauté for 1–2 minutes, or until fragrant. Add chopped parsley, chives, thyme, and cayenne pepper (if using). Mix well and simmer for another minute.
- Toss Everything Together: Return the seared chicken to the skillet with the butter sauce. Add the drained linguine and toss to coat, adding a splash of reserved pasta water if the sauce needs thinning. Sprinkle in the grated Parmesan and combine thoroughly until the sauce clings to the pasta and everything is heated through.
- Serve: Divide the Cowboy Butter Chicken Linguine among plates. Garnish with extra fresh herbs, lemon wedges, and Parmesan cheese if desired. Serve immediately while hot.
Notes
- Slice the chicken thinly for quicker, more even cooking.
- Adjust spice level by using less or more cayenne and red pepper flakes.
- Linguine can be swapped for fettuccine or spaghetti if needed.
- Leftovers will keep in the fridge for up to 3 days; reheat gently to avoid drying out the chicken.
