Description

Cowboy Butter Chicken Pasta is a rich and comforting dish featuring tender, seasoned chicken breasts cooked to perfection and coated in a flavorful buttery sauce infused with garlic, fresh herbs, smoked paprika, and a hint of lemon. Tossed with linguine pasta and finished with Parmesan cheese, this recipe offers a harmonious blend of smoky, savory, and aromatic flavors perfect for a satisfying weeknight dinner.

Ingredients

Chicken

2 large chicken breasts (boneless, skinless)
Salt and pepper, to taste
1 teaspoon smoked paprika
1 teaspoon onion powder
1 tablespoon unsalted butter (for cooking chicken)

Pasta

8 oz linguine pasta

Cowboy Butter Sauce

½ cup unsalted butter
4 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme leaves
½ teaspoon crushed red pepper flakes (optional)
1 cup chicken broth
1 tablespoon lemon juice

For Serving

Freshly grated Parmesan cheese, for garnish
Additional fresh parsley or thyme, for garnish (optional)

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Instructions

Cook the Pasta: Cook the linguine pasta according to the package instructions until al dente. Drain, reserving about 1 cup of the pasta cooking water, then set the pasta aside.
Season the Chicken: Pat the chicken breasts dry and season both sides with salt, pepper, smoked paprika, and onion powder evenly.
Cook the Chicken: Heat a large skillet over medium heat and melt 1 tablespoon of butter. Add the seasoned chicken breasts and cook for 6-7 minutes on each side or until golden brown and the internal temperature reaches 165°F (75°C), ensuring they are cooked through.
Rest and Slice Chicken: Remove the chicken from the skillet, let it rest for a few minutes to retain juices, then slice into thin strips.
Make the Cowboy Butter Sauce: In the same skillet, melt the remaining ½ cup of butter over medium heat. Add minced garlic, fresh parsley, thyme, and crushed red pepper flakes if using. Sauté for 1-2 minutes until the garlic is fragrant but not browned.
Simmer the Sauce: Pour in the chicken broth and lemon juice, stirring to combine. Allow the sauce to simmer gently for 3-4 minutes so the flavors meld and the sauce thickens slightly.
Toss Pasta with Sauce: Add the cooked linguine to the skillet with the sauce and toss to coat the pasta evenly. If the sauce is too thick, add reserved pasta water gradually to achieve the desired consistency.
Add Chicken: Return the sliced chicken to the skillet and toss gently to combine everything evenly.
Serve: Plate the pasta and chicken mixture and garnish generously with freshly grated Parmesan cheese.
Garnish: Optionally, sprinkle additional fresh parsley or thyme on top for extra flavor and color before serving immediately.

Notes

For spicier heat, increase crushed red pepper flakes according to your taste.
If chicken breasts are thick, consider pounding them to even thickness for more even cooking.
Reserve pasta water helps loosen the sauce if it becomes too thick.
Use fresh herbs for the best flavor; dried herbs can be substituted but reduce quantity by half.
To make this dish gluten-free, substitute linguine with gluten-free pasta.