Description
Cowboy Butter Chicken Linguine: Creamy linguine with spicy butter chicken, perfect for a quick and comforting meal. Cowboy up your pasta game!
Ingredients
Scale
- 12 oz dried linguine pasta
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
- 8 tbsp unsalted butter, divided
- 6 cloves garlic, minced (about 2 tbsp)
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp dried dill (or 1 tbsp fresh)
- 1 tsp red pepper flakes (adjust to taste)
- 1 tsp paprika
- 1 lemon (zest and 2 tbsp juice)
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Prepare the Cowboy Butter In a small bowl, combine 6 tablespoons of softened unsalted butter with minced garlic, chopped parsley, chives, dill, red pepper flakes, paprika, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until all ingredients are evenly distributed throughout the butter. This creates the signature flavor base for your Cowboy Butter Chicken Linguine. Set aside at room temperature while you prepare the other components.
- Step 2: Cook the Linguine Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook until al dente, about 1-2 minutes less than package directions suggest. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the linguine but do not rinse it—the starch on the surface will help the sauce adhere better. Toss with a light drizzle of olive oil to prevent sticking while you prepare the chicken and sauce.
- Step 3: Cook the Chicken Season the chicken strips with salt and freshly ground black pepper. Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of butter. Once melted and bubbling, add the chicken strips in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Cook for 4-5 minutes on each side until golden brown with slightly crispy edges and completely cooked through (internal temperature of 165°F/74°C). Transfer the chicken to a plate and tent with foil to keep warm.
- Step 4: Create the Sauce Return the same skillet to medium heat, capturing all those flavorful chicken bits. Add the prepared cowboy butter mixture and stir as it melts, scraping up any browned bits from the bottom of the pan. When the butter is completely melted and beginning to bubble, add the chicken broth and lemon juice. Simmer for 2-3 minutes, allowing the sauce to reduce slightly and the flavors to concentrate. You’ll notice the sauce becoming more cohesive and slightly thicker.
- Step 5: Combine and Serve Add the cooked linguine directly to the skillet with the sauce, tossing gently to coat each strand. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time until you reach your desired consistency. Return the chicken to the pan, gently folding it into the pasta. Sprinkle with grated Parmesan cheese and toss once more to incorporate. Serve your Cowboy Butter Chicken Linguine immediately, garnished with additional fresh herbs, red pepper flakes, and lemon zest if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 590 calories
- Sugar: 2 grams
- Sodium: 620mg
- Fat: 28 grams
- Saturated Fat: 16 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 48 grams
- Fiber: 3 grams
- Protein: 35 grams
- Cholesterol: 120mg