Description
This Cowboy Butter Chicken Linguine is a flavorful and hearty pasta dish featuring tender, seasoned chicken breasts cooked in a rich, spiced butter sauce with garlic and herbs. Served over perfectly cooked linguine and garnished with fresh parsley and Parmesan cheese, this recipe is ideal for a satisfying weeknight dinner that comes together in just 30 minutes.
Ingredients
Scale
Chicken
- 2 large chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
Cowboy Butter Sauce
- 1/2 cup unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 1/4 cup freshly grated Parmesan cheese
Pasta & Garnish
- 8 oz linguine pasta (or your preferred pasta)
- Salt (for pasta water)
- 2 tablespoons fresh chopped parsley (for garnish)
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Season both sides with salt, pepper, garlic powder, paprika, and cayenne pepper if using. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes per side or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes, then slice into strips or bite-sized pieces.
- Make the Cowboy Butter Sauce: In the same skillet, reduce heat to medium and add the butter and 1 tablespoon of olive oil. Once the butter is melted, add the minced garlic, smoked paprika, onion powder, dried thyme, dried parsley, and cayenne pepper if desired. Stir frequently and cook for about 2-3 minutes until fragrant and the garlic is soft but not browned.
- Add Lemon Juice and Cheese: Stir in the lemon juice and season with salt and pepper to taste. Add the grated Parmesan cheese and stir until the sauce is creamy and well combined.
- Combine Pasta and Chicken with Sauce: Add the cooked linguine and sliced chicken back into the skillet with the sauce. Toss everything together to coat well. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Serve: Garnish with fresh chopped parsley and serve immediately. Optionally, add extra Parmesan cheese on top for more flavor.
Notes
- Make sure not to overcook the chicken to keep it juicy and tender.
- You can substitute linguine with fettuccine, spaghetti, or any pasta you prefer.
- For a spicier dish, increase the cayenne pepper amount or add crushed red pepper flakes.
- Use freshly grated Parmesan cheese for the best flavor and melting quality.
- Reserve some pasta water to help loosen the sauce if needed for better coating on the pasta.
