Cowboy Butter Chicken Linguine
Revolutionize your weeknight dinner with this Cowboy Butter Chicken Linguine! Tender chicken and pasta are tossed in a rich, bold garlic-herb butter sauce, delivering steakhouse flavor in just 25 minutes. It's the perfect fast, flavor-packed meal for any night of the week.
Ingredients
For the Cowboy Butter:
- 1/2 cup 1 stick unsalted butter, softened
- 4 cloves garlic minced
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh chives chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes adjust to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Chicken Linguine:
- 1 pound linguine pasta
- 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1/2 cup white wine or chicken broth
- 1/4 cup heavy cream optional, for extra richness
- 1/4 cup freshly grated Parmesan cheese
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Prepare the Cowboy Butter: In a medium bowl, combine the softened butter, minced garlic, parsley, chives, smoked paprika, garlic powder, red pepper flakes, salt, and pepper. Mix thoroughly until evenly combined. Set aside at room temperature to allow flavors to meld.
- Cook the Linguine: Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Important: Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
- Sear the Chicken: While the pasta cooks, heat olive oil in a large skillet or pan over medium-high heat. Season the chicken pieces with salt and pepper. Add to the hot skillet in a single layer and sear for 3-4 minutes per side, until golden brown and cooked through (165°F / 74°C). Remove the chicken from the skillet and set aside.
- Make the Sauce: To the same skillet, add the white wine (or chicken broth) to deglaze, scraping up any browned bits from the bottom. Let it simmer and reduce by half, about 2-3 minutes. Add half of the prepared Cowboy Butter and stir until melted and fragrant.
- Combine and Finish: Return the cooked chicken to the skillet, then add the drained linguine. Toss to combine, adding the remaining Cowboy Butter and the optional heavy cream. If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches a silky consistency.
- Serve: Remove from heat and stir in the Parmesan cheese. Transfer to serving bowls, garnish with extra fresh parsley, and serve immediately with lemon wedges on the side for squeezing.
Notes
[Notes Tab]
Tips for Success:- Don't Skip the Pasta Water: That starchy water is the secret to a silky, glossy sauce that clings perfectly to the pasta.
- Room Temperature Butter: Use softened, room temperature butter for the compound butter. It will mix much more smoothly and evenly.
- Don't Overcook the Chicken: Sear the chicken until just cooked through. It will warm up again in the sauce, ensuring it stays tender and juicy.
- Herbs: If you don't have fresh herbs, you can use 1 teaspoon of dried for every 1 tablespoon of fresh.
- Cream: For a lighter sauce, substitute the heavy cream with an equal amount of Greek yogurt or simply omit it.
- Spice: To increase the heat, add more red pepper flakes or a pinch of cayenne pepper to the butter.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of chicken broth or water to loosen the sauce. The Cowboy Butter itself can be made ahead and stored in the fridge for a week or frozen for up to 3 months.
[Nutrition Facts Tab]
(Click "Calculate Nutrition Facts" or manually enter the details below) Serving Size: 1 servingCalories: 485 kcal
Protein: 32 g
Carbohydrates: 58 g
Fat: 14 g
Saturated Fat: 8 g
Fiber: 3 g
Sodium: 420 mg