Description
How to make creamy cowboy butter chicken linguine with garlic, herbs and tender chicken that brings restaurant flavors to your weeknight dinner table.
Ingredients
Scale
Pasta & Protein
- 12 oz linguine pasta
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Cowboy Butter Base
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
Herbs & Seasonings
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 cup grated Parmesan cheese
- 1/4 cup pasta cooking water
Instructions
- Cook Pasta: Bring large pot of salted water to boil. Cook linguine according to package directions until al dente. Reserve 1/4 cup pasta water before draining.
- Season Chicken: Pat chicken pieces dry and season with salt and pepper. This ensures even browning and prevents steaming in the pan.
- Sear Chicken: Heat olive oil in large skillet over medium-high heat. Cook chicken 5-6 minutes until golden and cooked through. Remove to plate.
- Make Butter: Reduce heat to medium. Add butter and garlic to same pan. Cook 1 minute until fragrant but not browned.
- Build Sauce: Whisk in lemon juice, Dijon, paprika, oregano, and red pepper flakes. The sauce should be smooth and aromatic.
- Combine Everything: Return chicken to pan. Add drained pasta, fresh herbs, and Parmesan. Toss with pasta water until silky and coated.
- Serve Hot: Taste and adjust seasoning. Serve immediately with extra Parmesan and fresh herbs. The pasta is best enjoyed right away.
Notes
- Don’t brown the garlic or it will taste bitter and overpower the delicate cowboy butter.
- Reserve pasta water before draining – the starch is essential for sauce consistency.
- Chicken is done when internal temperature reaches 165°F for food safety.
- Serve immediately for best texture as the butter sauce can separate when sitting.
- Leftover pasta reheats well with a splash of broth or pasta water.
- Double the cowboy butter recipe and save half for vegetables or bread later.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 45g
- Protein: 28g