Cowboy Butter Chicken Linguine (Print Version)
# Ingredients:
→ Chicken
01 -
2 large chicken breasts (boneless, skinless)
02 -
Salt and pepper, to taste
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon onion powder
05 -
½ teaspoon crushed red pepper flakes (optional)
06 -
2 tablespoons unsalted butter
→ Pasta
07 -
8 oz linguine pasta
08 -
1 cup reserved pasta water
→ Cowboy Butter Sauce
09 -
6 tablespoons unsalted butter
10 -
4 cloves garlic, minced
11 -
1 tablespoon fresh parsley, chopped
12 -
1 tablespoon fresh thyme leaves
13 -
1 cup chicken broth
14 -
1 tablespoon lemon juice
→ Garnish
15 -
Freshly grated Parmesan cheese
16 -
Additional parsley and thyme (optional)
# Instructions:
01 -
Pat the chicken breasts dry and season with salt, pepper, smoked paprika, onion powder, and crushed red pepper flakes (if using). Heat 2 tablespoons of butter in a skillet over medium heat. Cook the chicken for 6–7 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove and set aside.
02 -
Bring a large pot of salted water to a boil. Cook the linguine until al dente, then drain, reserving 1 cup of pasta water.
03 -
In the same skillet, melt the remaining 6 tablespoons of butter over medium heat. Add garlic, parsley, and thyme, and sauté for 1–2 minutes until fragrant. Pour in chicken broth and lemon juice, and simmer for 2–3 minutes. Adjust seasoning with salt, pepper, or lemon juice if needed.
04 -
Slice the cooked chicken into thin strips. Add the drained linguine to the skillet with the sauce, tossing to coat. Add reserved pasta water as needed to reach desired consistency. Fold in the sliced chicken.
05 -
Divide the pasta among plates, sprinkle with Parmesan cheese, and garnish with additional parsley and thyme if desired. Serve immediately.
# Notes:
01 -
Reserve pasta water to adjust the sauce consistency.
02 -
For extra flavor, use freshly grated Parmesan cheese.
03 -
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.