Cowboy Butter Chicken Linguine
This swirled linguine pasta topped with golden seared chicken breast, fresh parsley, and a glossy garlic butter sauce is a full-on flavor experience. The rich, herbaceous cowboy butter clings to every strand of pasta, while the perfectly seared chicken adds a satisfying, juicy bite. It’s a restaurant-quality meal you can create in your own kitchen in under forty minutes.
Equipment
- Large pot
- Large heavy skillet (cast iron preferred)
- Tongs
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Paper towels
- Meat thermometer
- Liquid measuring cup
Ingredients
- 1 lb linguine pasta
- 1.5 lbs boneless, skinless chicken breasts sliced in half horizontally
- ½ cup unsalted butter
- 4 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- ½ cup fresh parsley, chopped
- Juice of 1 lemon
- Salt and black pepper to taste
- 2 tbsp olive oil for searing
- ½ cup grated Parmesan cheese for serving
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
- While the pasta cooks, pat the chicken breasts dry with paper towels and season generously on both sides with salt and pepper.
- Heat a large, heavy skillet over medium-high heat and add a drizzle of olive oil. Place the chicken in the hot pan and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove the chicken to a cutting board and let it rest for 5 minutes before slicing.
- Reduce the heat to medium-low. In the same skillet, add the 1/2 cup of butter and let it melt. Add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to burn it.
- Whisk in the Dijon mustard, smoked paprika, cayenne, and dried oregano. Let it bubble gently for a minute to meld the flavors.
- Add the drained linguine directly to the skillet with the butter sauce. Toss everything together with tongs, adding splashes of the reserved pasta water as needed to create a silky, glossy sauce that coats every strand. Squeeze in the lemon juice and toss again.
- Slice the rested chicken breasts against the grain into thick strips.
- Plate the swirled linguine pasta topped with golden seared chicken breast, fresh parsley, and a glossy garlic butter sauce. Finish with a generous shower of grated Parmesan cheese and a final crack of black pepper.
Notes
For best results, use a good bronze-die cut pasta for better sauce adhesion. To level up the recipe, try browning the butter before adding the garlic, or deglaze the pan with 1/4 cup of dry white wine after searing the chicken. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or chicken broth to restore the sauce's consistency.