Cowboy Butter Chicken Linguine (Print-Friendly Version)

Hearty chicken linguine in cowboy butter sauce with garlic, herbs, and parmesan for a cozy, flavorful meal.

# What You’ll Need to Make This:

→ Pasta

01 - 225 grams linguine pasta

→ Chicken

02 - 2 large chicken breasts, boneless and skinless

→ Cowboy butter sauce

03 - 115 grams unsalted butter
04 - 4 cloves garlic, finely minced
05 - 1 tablespoon fresh parsley, chopped
06 - 1 tablespoon fresh thyme leaves
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon onion powder
09 - 0.5 teaspoon crushed red pepper flakes (optional)
10 - Salt, to taste
11 - Black pepper, freshly ground, to taste
12 - 240 milliliters chicken broth
13 - 1 tablespoon lemon juice

→ Garnish

14 - Freshly grated Parmesan cheese, to serve
15 - Additional chopped parsley and thyme, for garnish

# How to Prepare:

01 - Pat chicken breasts dry with paper towels, then season both sides with salt, black pepper, smoked paprika, onion powder, and crushed red pepper flakes if using.
02 - Melt 30 grams of butter in a large skillet over medium heat. Add chicken breasts and cook for 6 to 7 minutes per side until golden and internal temperature reaches 74°C. Transfer chicken to a plate and rest.
03 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package instructions. Drain, reserving 240 milliliters of pasta cooking water.
04 - Melt remaining butter (85 grams) in the same skillet over medium heat. Add minced garlic, parsley, and thyme, and sauté for 1 to 2 minutes until fragrant.
05 - Pour in chicken broth and lemon juice, stirring to combine. Allow the mixture to come to a simmer and cook for 2 to 3 minutes, letting flavors meld.
06 - Taste and adjust seasoning with salt, black pepper, or additional lemon juice as needed.
07 - Cut rested chicken breasts into thin strips against the grain.
08 - Add drained linguine to the skillet, tossing pasta in the cowboy butter sauce. Add reserved pasta water in small amounts to achieve desired consistency.
09 - Gently fold sliced chicken into the pasta and sauce, stirring to coat evenly.
10 - Divide among serving plates, finishing with freshly grated Parmesan and additional parsley or thyme to garnish. Serve immediately.

# Extra Tips:

01 - Resting the seared chicken briefly before slicing helps retain juiciness and tenderness.
02 - Reserve some pasta water to emulsify the sauce for a silkier texture.

Return