Cowboy Butter Chicken Linguine
This Cowboy Butter Chicken Linguine recipe combines juicy chicken with a creamy, garlicky, and slightly spicy Cowboy Butter sauce, all tossed with perfectly cooked linguine. It's a quick and easy comfort food dish that's guaranteed to impress, perfect for a weeknight meal or a special occasion.
Equipment
- Large pot
- Colander
- Large skillet
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
- Meat thermometer (optional)
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound linguine pasta
- 6-8 cloves garlic, minced
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- ½ teaspoon red pepper flakes or more, to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Grated Parmesan cheese for serving
- ¼ cup reserved pasta water or more, as needed
Instructions
- Cut the chicken breasts into bite-sized pieces. Season generously with salt, pepper, and a pinch of smoked paprika.
- Cook the linguine according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if necessary) and sear until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant (but not browned!).
- Stir in the fresh parsley, fresh chives, red pepper flakes, dried thyme, dried oregano, and smoked paprika. Cook for another minute, allowing the flavors to meld together.
- Add the lemon juice and Worcestershire sauce to the skillet. Stir well to combine.
- Reduce the heat to low and simmer the Cowboy Butter sauce for about 5 minutes, stirring occasionally.
- Add the cooked chicken and drained linguine to the skillet with the Cowboy Butter sauce. Toss gently to coat everything evenly.
- If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Taste the Cowboy Butter Chicken Linguine and adjust the seasoning with salt and pepper as needed.
- Serve immediately, garnished with grated Parmesan cheese.
Notes
For best results, use fresh herbs in the Cowboy Butter sauce. If using dried herbs, reduce the amount by half. Don't overcook the chicken, as it will become dry. Reserve pasta water to adjust the consistency of the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if needed. You can make the Cowboy Butter sauce ahead of time and store it in the refrigerator for up to 2 days.