Description
Cowboy Butter Chicken Linguine is a bold, comforting pasta dish that brings together juicy strips of chicken, garlicky cowboy butter sauce, and perfectly cooked linguine. Ready in just 30 minutes, it’s rich, zesty, and versatile enough for weeknights or dinner parties.
Ingredients
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2 large chicken breasts (boneless, skinless) – about 500 g
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8 oz linguine pasta – about 225 g
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½ cup unsalted butter – 115 g
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4 cloves garlic, minced – about 12 g
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1 tbsp fresh parsley, chopped – about 4 g
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1 tbsp fresh thyme leaves – about 3 g
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1 tsp smoked paprika – about 2 g
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1 tsp onion powder – about 2 g
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½ tsp crushed red pepper flakes (optional) – about 1 g
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Salt and pepper, to taste
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1 cup chicken broth – 240 ml
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1 tbsp lemon juice – 15 ml
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Freshly grated Parmesan cheese, for garnish – about 30 g
Instructions
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Bring a large pot of salted water to a boil. Cook linguine for 8–10 minutes until al dente. Drain, reserving ½ cup pasta water.
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Slice chicken breasts into strips. Season with salt, pepper, smoked paprika, and onion powder.
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In a large skillet, melt 1 tbsp butter. Cook chicken for 6–8 minutes until golden. Remove and keep warm.
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Add remaining butter, garlic, thyme, parsley, and red pepper flakes to the skillet. Sauté for 1 minute until fragrant.
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Stir in chicken broth and lemon juice. Simmer for 3–4 minutes.
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Toss cooked linguine in the skillet with the sauce. Add pasta water as needed for consistency.
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Return chicken to skillet and coat everything in the cowboy butter sauce.
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Serve hot, topped with Parmesan and extra parsley.
Notes
Add a splash of heavy cream for a creamier version.
Pasta water is key for silky sauce—don’t discard it.
Adjust spice level by increasing or omitting red pepper flakes.
Works with any pasta: fettuccine, spaghetti, or penne.
Leftovers reheat well with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta / Main Course
- Method: Stovetop (one skillet + pot)
- Cuisine: American