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Cowboy Butter Chicken Linguine

Cowboy Butter Chicken Linguine Recipe

Cowboy Butter Chicken Linguine is a pasta dish featuringchicken breasts cooked in a rich garlic butter sauce, combined with linguinepasta. It is known for its creamy texture and bold flavors, including hints ofsmoky paprika, red pepper flakes, and a touch of Dijon mustard. The addition oflemon juice provides a zesty finish, making it both hearty and refreshing. Thedish is simple to prepare yet tastes like something you’d find at a gourmetrestaurant.
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Prep Time 10 minutes
Cook Time 20 minutes
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Linguine:
  • 2 large chicken breasts sliced thin
  • 8 oz linguine or pasta of your choice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
For the Cowboy Butter Sauce:
  • 4 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes optional, for heat
  • 1/2 cup chicken broth
  • 1 tablespoon fresh parsley chopped (for garnish)
  • Freshly grated Parmesan cheese optional

Equipment

  • Large Pot
  • Large Skillet or Pan
  • Tongs
  • Wooden Spoon
  • Knife and Cutting Board
  • Measuring Cups and Spoons
  • Colander

Method
 

  1. Cook the linguine: Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions, typically 8-10 minutes, until al dente. Drain and set aside, reserving a bit of pasta water.
  2. Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken slices with salt, pepper, and garlic powder. Cook the chicken for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
  3. Make the Cowboy Butter Sauce: In the same skillet, reduce the heat to medium. Add the butter and let it melt. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
  4. Add the seasonings: Stir in the lemon juice, Dijon mustard, smoked paprika, and red pepper flakes. Mix well. Pour in the chicken broth and bring the sauce to a simmer. Let it cook for 3-4 minutes to thicken slightly.
  5. Combine everything: Add the cooked linguine and chicken back into the skillet with the sauce. Toss everything together to coat the pasta and chicken in the creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
  6. Finish it off: Sprinkle with fresh parsley and grated Parmesan cheese (if desired). Serve immediately and enjoy!

Notes

The key to making Cowboy Butter Chicken Linguine amazing is in the butter sauce. Don’t rush it! Let the garlic sauté until fragrant, and let the sauce simmer a bit to thicken. You want a rich, creamy texture that coats the chicken and pasta perfectly.