Cowboy Butter Chicken Linguine
A comforting and quick pasta dish featuring tender chicken, al dente linguine, and a rich cowboy butter sauce, ready in just 30 minutes.
Ingredients
Pasta and Chicken
- 2 pieces Boneless skinless chicken breasts Cut into 1-inch strips.
- 12 ounces Linguine Cook until al dente.
Cowboy Butter Sauce
- 1 stick Unsalted butter Melt slowly.
- 1 teaspoon Minced garlic Toasted for extra depth.
- 1 tablespoon Chopped fresh parsley or chives
- ½ teaspoon Smoked paprika
- ½ piece Lemon Zested.
Seasonings and Oil
- 1 tablespoon Olive oil For tossing pasta.
- ½ teaspoon Red pepper flakes Add for a subtle kick.
- salt Salt To taste.
- black pepper Black pepper To taste.
Instructions
Prep the Chicken and Linguine
- Cut chicken into 1-inch strips and season with salt, pepper, and garlic powder. Let rest for 10 minutes.
- Cook linguine in salted boiling water until al dente, about 8-10 minutes, then drain and toss with olive oil.
- Reserve 1/2 cup of pasta water for thinning the sauce.
Cook the Chicken
- Pat chicken dry, then sauté in a skillet until cooked through and golden on the outside.
Make the Cowboy Butter
- Melt butter slowly in a small saucepan. Add minced garlic, parsley, smoked paprika, and lemon zest, stirring to combine.
Combine Pasta and Sauce
- Add cooked linguine and chicken to the skillet with cowboy butter, tossing gently to coat.
- Add reserved pasta water gradually until desired sauce consistency is reached.
Serve
- Serve immediately, garnished with additional parsley or chili flakes if desired.
Notes
For extra tenderness, consider marinating the chicken in buttermilk for 30 minutes. Pair with garlic bread or a fresh salad for a balanced meal.