Description

This Cowboy Butter Chicken Linguine is a rich and flavorful pasta dish featuring tender pan-seared chicken breasts smothered in a savory butter sauce infused with garlic, smoked paprika, and fresh herbs. Tossed with al dente linguine and finished with a splash of lemon juice and grated Parmesan, this 30-minute recipe combines comfort and sophistication in every bite, perfect for a satisfying weeknight dinner.

Ingredients

Scale

Chicken

2 large boneless, skinless chicken breasts
Salt and pepper, to taste
1 teaspoon smoked paprika
1 teaspoon onion powder
½ teaspoon crushed red pepper flakes (optional)

Pasta

8 oz linguine pasta

Sauce

½ cup unsalted butter
4 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme leaves
1 cup chicken broth
1 tablespoon lemon juice

Garnish

Freshly grated Parmesan cheese, for garnish

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Instructions

Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, smoked paprika, onion powder, and crushed red pepper flakes if using, ensuring the spices coat the chicken evenly.
Cook the Chicken: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until they develop a golden-brown crust and reach an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the skillet and set aside.
Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the linguine pasta and cook until al dente, usually around 8-10 minutes according to package instructions. Drain the pasta, reserving 1 cup of the pasta cooking water for later use.
Make the Cowboy Butter Sauce: In the same skillet used for the chicken, melt the remaining butter over medium heat. Add the minced garlic, fresh parsley, and thyme leaves. Sauté gently for 1-2 minutes until the garlic is fragrant and the herbs release their aroma, being careful not to burn the garlic.
Simmer the Sauce: Stir in the chicken broth and lemon juice. Allow the sauce to simmer for 2-3 minutes so it reduces slightly and the flavors meld together. Taste and adjust seasoning with salt and pepper as desired.
Combine Chicken and Pasta: Slice the cooked chicken breasts into thin strips. Add the drained linguine pasta to the skillet with the sauce, tossing to coat the pasta thoroughly in the cowboy butter sauce. Use the reserved pasta water to loosen the sauce and create a smooth, silky texture as needed.
Add Chicken to Pasta: Gently fold the sliced chicken into the pasta, distributing the meat evenly throughout the linguine and ensuring everything is heated through.
Serve: Divide the Cowboy Butter Chicken Linguine among plates. Garnish generously with freshly grated Parmesan cheese and extra chopped parsley or thyme if desired. Serve immediately while warm.

Notes

To ensure juicy chicken, avoid overcooking by monitoring the internal temperature with a meat thermometer.
Use fresh herbs for the best flavor; dried herbs can be substituted but use half the quantity.
Reserve pasta water helps to adjust the sauce consistency; add gradually to avoid thinning the sauce too much.
For a spicier kick, increase the crushed red pepper flakes to taste.
This dish pairs well with a simple green salad or steamed vegetables.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American