Cowboy Butter Chicken Linguine

This cowboy butter chicken linguine has become my weekend dinner hero when I want to impress without spending hours in the kitchen. The rich garlic-herb butter sauce hugs every strand of pasta while tender chicken adds satisfying protein to this crowd-pleasing dish.

I first created this recipe when hosting an impromptu dinner party with friends who showed up unexpectedly. Everyone was scraping their plates and requesting the recipe before they left. Now it's my go-to when I need something delicious that feels special without the stress.

Ingredients

• Boneless skinless chicken breasts: The foundation of our dish. Look for plump pieces of similar size for even cooking
• Linguine pasta: The flat noodles hold the sauce perfectly. Fresh pasta works wonderfully here if available
• Unsalted butter: Use good quality butter since it's the star of our sauce. European style with higher fat content creates the richest flavor
• Fresh garlic: Mince it yourself rather than using pre-minced for the most vibrant flavor
• Fresh herbs: Parsley and thyme provide brightness. Always choose vibrant looking herbs with no wilting
• Smoked paprika: Adds subtle smokiness that makes this dish special. The Spanish variety offers the most authentic flavor
• Chicken broth: Creates the base for our sauce. Homemade is ideal but a good quality store-bought works too
• Lemon juice: Brightens everything with necessary acidity. Always use fresh not bottled
• Parmesan cheese: Opt for block Parmigiano Reggiano you grate yourself for the most authentic flavor

Step-by-Step Instructions

Season the Chicken:

Pat chicken completely dry with paper towels to ensure proper browning. Mix salt, pepper, smoked paprika, onion powder and optional red pepper flakes in a small dish, then generously coat both sides of the chicken. Let it sit for 5 minutes to absorb the flavors while you prepare other ingredients.

Cook the Chicken:

Melt 2 tablespoons butter in a large skillet over medium heat until it begins to foam but not brown. Add chicken breasts without crowding and cook undisturbed for 6 minutes until a golden crust forms. Flip once and cook another 6-7 minutes until internal temperature reaches 165°F. Transfer to a cutting board to rest.

Boil the Pasta:

While chicken cooks, bring a large pot of water to a rolling boil. Add a generous tablespoon of salt before adding linguine. Stir immediately to prevent sticking. Cook until al dente according to package directions, typically 9-10 minutes. Before draining, reserve a full cup of starchy pasta water to help bind the sauce.

Create the Cowboy Butter Sauce:

Using the same skillet with all the flavorful chicken bits, melt remaining butter over medium-low heat. Add minced garlic and fresh herbs, stirring constantly for 1-2 minutes until fragrant but not browned. Pour in chicken broth and lemon juice, using a wooden spoon to scrape up any browned bits from the pan bottom. Let simmer for 2-3 minutes to reduce slightly.

Combine Components:

Slice rested chicken into thin strips across the grain. Add drained pasta directly to the sauce, tossing with tongs to coat every strand. Add splashes of reserved pasta water as needed until sauce clings beautifully to the pasta. Gently fold in sliced chicken, allowing it to warm through in the sauce.

Finish and Serve:

Divide pasta between warmed plates, ensuring each portion has plenty of chicken. Sprinkle generously with freshly grated Parmesan. Add a final crack of black pepper and additional herbs for garnish if desired. Serve immediately while the sauce is still glossy and pasta is hot.

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This dish reminds me of Sunday family dinners growing up. The moment the butter hits the pan and those herbs begin to sizzle, I'm transported back to my grandmother's kitchen where she taught me that the best meals come from simple ingredients prepared with love and attention to detail.

Perfect Pairings

This cowboy butter chicken linguine pairs beautifully with a simple green salad dressed with light vinaigrette. The acidity helps cut through the richness of the butter sauce. A glass of unoaked Chardonnay or Pinot Grigio complements the flavors without overpowering them. For a complete meal, consider serving with garlic bread to soak up every last bit of that delicious sauce.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. Chicken thighs make an excellent substitute for breasts, offering even more flavor and tenderness. Any long pasta works well in place of linguine—spaghetti, fettuccine, or even pappardelle all make suitable alternatives. For those avoiding dairy, a good quality olive oil can replace some of the butter, though the flavor profile will naturally change. Dried herbs can substitute for fresh in a pinch—just use one-third the amount called for.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of chicken broth or water to rejuvenate the sauce which will have thickened during cooling. Warm gently over medium-low heat in a covered skillet, stirring occasionally until heated through. Alternatively, microwave in 30-second intervals, stirring between each until warmed to your liking. The pasta may absorb some sauce overnight, but this actually enhances the flavor development.

Frequently Asked Questions

→ What is cowboy butter sauce?

Cowboy butter sauce is a rich, savory sauce made with butter, garlic, fresh herbs, lemon juice, and spices. It's versatile and pairs well with meats, seafood, and pasta.

→ Can I use a different type of pasta?

Yes, you can substitute linguine with spaghetti, fettuccine, or your preferred pasta. Adjust cooking times as needed for the pasta variety you choose.

→ What spices are essential for this dish?

Smoked paprika, onion powder, and crushed red pepper flakes add bold flavor to this dish, complementing the garlic and fresh herbs in the sauce.

→ How do I ensure the chicken stays juicy?

Cook the chicken on medium heat until golden brown and remove once the internal temperature reaches 165°F. Let the chicken rest before slicing.

→ Can I make this dish ahead of time?

While it’s best served fresh, you can prepare the chicken and sauce ahead of time. Reheat gently on the stove and add freshly cooked pasta before serving.