Description
Cowboy Butter Chicken Linguine is a flavorful and hearty pasta dish combining tender, seasoned chicken breasts with a rich, buttery garlic sauce infused with smoked paprika, thyme, and a touch of cayenne for a spicy kick. Tossed with perfectly cooked linguine and garnished with fresh parsley and Parmesan cheese, this dish offers a comforting and satisfying meal ready in just 30 minutes, ideal for busy weeknights or casual dinners.
Ingredients
Scale
Chicken
- 2 large chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
Cowboy Butter Sauce
- 1/2 cup unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh chopped parsley (for garnish)
Pasta
- 8 oz linguine pasta (or your preferred pasta)
- Salt (for pasta water)
Instructions
- Prepare the chicken: Season the chicken breasts on both sides with garlic powder, paprika, cayenne pepper (if using), salt, and pepper. Set aside to let the flavors meld while you prepare the other ingredients.
- Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain, reserving about 1/2 cup of the pasta water for later use.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 5-6 minutes per side, or until fully cooked through and nicely browned. Remove from the skillet, let rest for a few minutes, then slice into strips or bite-sized pieces.
- Make the cowboy butter sauce: In the same skillet, reduce heat to medium-low. Add the butter and 1 tablespoon olive oil. Once melted, add the minced garlic, smoked paprika, onion powder, dried thyme, dried parsley, cayenne pepper (if using), salt, and pepper. Stir frequently, cooking the garlic until fragrant and the spices are well combined into the butter sauce, about 2-3 minutes.
- Combine pasta and sauce: Add the cooked linguine to the skillet with the cowboy butter sauce. Toss to coat, adding reserved pasta water a little at a time to help the sauce cling to the pasta and achieve desired consistency.
- Add chicken and finish: Return the sliced chicken to the skillet and mix gently to combine. Stir in the lemon juice and half of the grated Parmesan cheese to enrich the sauce further.
- Serve and garnish: Plate the linguine and chicken mixture, then sprinkle the remaining Parmesan cheese and fresh chopped parsley on top for a bright, fresh finish. Serve immediately while warm.
Notes
- Use freshly grated Parmesan for best flavor and melting properties.
- Adjust cayenne pepper quantity to control spice level or omit for a milder dish.
- Reserve some pasta water to loosen sauce and help it coat the linguine evenly.
- Let the cooked chicken rest before slicing to retain juices and tenderness.
- Fresh parsley garnish adds color and freshness but can be substituted with basil or cilantro.
