Cowboy Butter Chicken Linguine
This Cowboy Butter Chicken Linguine is a quick and easy weeknight meal bursting with garlicky, herby, and slightly spicy flavor. Tender chicken and perfectly cooked linguine are coated in a rich cowboy butter sauce for a dish that's sure to become a family favorite.
Equipment
- Large pot
- Colander
- Large skillet
- Medium bowl
- Fork
- Measuring cups and spoons
- Cutting board
- Chef's knife
Ingredients
- 1 pound linguine pasta
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh chives, chopped
- 2 teaspoons fresh thyme, chopped
- ½ teaspoon red pepper flakes or more, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- Salt to taste
- Pepper to taste
- Grated Parmesan cheese for serving optional
Instructions
- Bring a large pot of salted water to a boil.
- Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Set the pasta aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken pieces and season with salt and pepper.
- Cook until the chicken is cooked through and lightly browned, about 5-7 minutes. Cook the chicken in batches if needed to ensure even browning.
- In a medium bowl, combine the softened butter, minced garlic, parsley, chives, thyme, red pepper flakes, smoked paprika, dried oregano, and lemon juice.
- Season with salt and pepper to taste.
- Mash everything together with a fork until well combined.
- Add the cooked linguine to the skillet with the chicken.
- Top with the cowboy butter and toss everything together until the pasta is evenly coated.
- If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with grated Parmesan cheese (if desired).
Notes
For best results, use high-quality butter and fresh herbs. Don't overcook the pasta, as it will become mushy. Taste the cowboy butter before adding it to the pasta and adjust seasonings as needed. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or broth to prevent drying.