Print

Cowboy Butter Chicken Linguine

cowboy butter chicken linguine - featured image
Print Recipe

Cowboy Butter Chicken Linguine is a quick, comforting pasta dish featuring juicy chicken, linguine, and a zesty, herby cowboy butter sauce. Ready in about 30 minutes, it’s a weeknight dinner that feels like a restaurant treat.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cloves garlic, finely minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, chopped (optional)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 large boneless, skinless chicken breasts (about 1 pound), sliced into 1/2-inch strips
  • 12 ounces dried linguine
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chicken broth or dry white wine
  • 1/4 cup grated Parmesan cheese (plus more for serving)
  • 1/2 teaspoon red pepper flakes (optional)
  • Extra parsley or chives, finely chopped (for garnish)
  • Lemon wedges (for garnish)
  • Shaved or grated Parmesan (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente, about 9-10 minutes. Reserve 1/2 cup pasta water, then drain and set aside.
  2. While the pasta cooks, make the cowboy butter: In a medium mixing bowl, combine softened butter, minced garlic, parsley, chives, lemon juice, lemon zest, Dijon mustard, smoked paprika, cayenne, salt, and black pepper. Mash together until smooth and creamy.
  3. Slice chicken breasts into 1/2-inch strips. Pat dry, then season with salt and pepper.
  4. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 2-3 minutes per side until golden and cooked through (internal temp: 165°F). Remove chicken to a plate and set aside.
  5. With the skillet still hot, pour in chicken broth or wine. Scrape up any browned bits and let reduce for about 1 minute.
  6. Reduce heat to medium-low. Add all the cowboy butter to the skillet and let it melt into the broth, stirring constantly until glossy and slightly thickened.
  7. Add drained linguine and cooked chicken to the skillet. Toss everything together so the pasta and chicken are coated in sauce. If needed, add reserved pasta water a splash at a time until creamy.
  8. Stir in grated Parmesan and red pepper flakes (if using). Taste and adjust salt, pepper, or lemon juice as needed.
  9. Serve immediately, garnished with extra parsley, chives, Parmesan, and lemon wedges.

Notes

For a gluten-free version, use gluten-free pasta. For dairy-free, use vegan butter and skip the Parmesan or use a plant-based alternative. Add extra veggies like spinach or cherry tomatoes for more nutrition. Chicken thighs can be used for juicier results. Save pasta water to adjust sauce consistency. Cowboy butter can be made ahead and stored in the fridge.

Nutrition

Keywords: cowboy butter, chicken linguine, pasta, comfort food, quick dinner, easy chicken pasta, weeknight meal, garlic butter, herby butter, 30 minute meal

Find it online: https://bitefuljoy.com/cowboy-butter-chicken-linguine-recipe-easy-30-minute-comfort-dinner/