Cowboy Butter Chicken Linguine
A heartwarming dish that blends buttery chicken and aromatic herbs with delicate linguine pasta, perfect for busy weeknights or casual dinner parties.
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts
- 8 oz linguine pasta Can substitute with other pasta
- ½ cup unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped For garnish
- 1 tbsp fresh thyme leaves
- 1 tsp smoked paprika
- 1 tsp onion powder
- ½ tsp crushed red pepper flakes Optional
- Salt and pepper, to taste
- 1 cup chicken broth
- 1 tbsp lemon juice
- Freshly grated Parmesan cheese, for garnish
Instructions
Preparation
- Season the chicken breasts with salt, pepper, and smoked paprika.
- In a skillet over medium-high heat, melt half of the butter.
- Add the chicken and cook for 6-7 minutes on each side, until golden brown and fully cooked. Remove and let rest before slicing.
Cooking the Pasta
- In a large pot of salted boiling water, cook linguine according to package instructions until al dente.
- Reserve 1 cup of pasta water, then drain the linguine.
Making the Cowboy Butter Sauce
- In the same skillet, reduce the heat to medium, and melt the remaining butter.
- Add minced garlic and sauté for about a minute until fragrant.
- Stir in chicken broth, lemon juice, onion powder, and thyme. Bring to a simmer and mix in crushed red pepper flakes if desired.
Combining the Pasta and Chicken
- Add the drained linguine to the skillet, tossing it well in the sauce.
- If the mixture seems dry, add some reserved pasta water until the desired consistency is reached.
- Slice the chicken and mix it in.
Serving
- Plate the pasta, topping it with freshly chopped parsley and freshly grated Parmesan cheese.
- Enjoy with a sprinkle of extra red pepper flakes for an added kick!
Notes
For a well-rounded meal, consider adding a side of garlic bread or a light salad. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat.