Cowboy Butter Chicken Linguine
This Cowboy Butter Chicken Linguine is a quick and easy weeknight meal packed with bold flavors. Tender chicken is coated in a luscious, herb-infused butter sauce and tossed with perfectly cooked linguine for a guaranteed crowd-pleaser ready in under 30 minutes.
Equipment
- Large pot
- Skillet
- Colander
- Measuring cups and spoons
- Knife
- Cutting board
- Tongs or spatula
Ingredients
- 1 pound linguine
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- ½ cup unsalted butter
- 4 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- Salt to taste
- Pepper to taste
- Parmesan cheese, for grating
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.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. 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 until fragrant, about 1 minute. Be careful not to burn the garlic.
- Stir in the red pepper flakes, dried oregano, and smoked paprika. Cook for another minute, allowing the spices to bloom and release their flavors.
- Stir in the lemon juice and honey. Bring the sauce to a simmer and cook for 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Add the cooked chicken back to the skillet with the cowboy butter sauce. Toss to coat the chicken evenly.
- Add the drained linguine to the skillet with the chicken and sauce. Toss to combine, adding a little pasta water if needed to create a creamy sauce.
- Serve immediately, garnished with fresh parsley, chives, and grated Parmesan cheese.
Notes
For a richer flavor, use chicken thighs instead of chicken breasts. Adjust the amount of red pepper flakes to control the heat level. For a creamy version, stir in a splash of heavy cream or half-and-half at the end. To avoid overcooking the pasta, make sure to cook the linguine al dente. Do not burn the garlic. Season the chicken and sauce generously with salt and pepper.