Description
How to make creamy cowboy butter chicken linguine with garlic, herbs, and tender pasta that brings restaurant flavors to your dinner table.
Ingredients
Scale
Protein & Pasta
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz linguine pasta
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Cowboy Butter Base
- 1/2 cup unsalted butter
- 6 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
Fresh Herbs & Seasonings
- 1/4 cup fresh chives, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves
- 1/2 tsp red pepper flakes
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
Instructions
- Cook Pasta: Bring a large pot of salted water to boil and cook linguine according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Season Chicken: Pat chicken pieces dry and season generously with salt and pepper. This ensures golden searing and prevents the chicken from steaming in the pan.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes until golden brown and cooked through, stirring occasionally.
- Make Cowboy Butter: Reduce heat to medium-low and add butter, minced garlic, lemon juice, Dijon mustard, and smoked paprika. Stir constantly for 1-2 minutes until fragrant.
- Add Herbs: Stir in chives, parsley, thyme, and red pepper flakes. The herbs should sizzle gently in the butter without browning or burning.
- Combine Everything: Add drained linguine, heavy cream, and Parmesan cheese. Toss everything together, adding pasta water as needed to create a silky sauce coating.
- Final Touch: Taste and adjust seasoning with salt and pepper. Serve immediately while the cowboy butter sauce is still warm and glossy.
Notes
- Don’t let garlic brown or the cowboy butter will taste bitter.
- Reserve pasta water before draining – it creates the silkiest sauce texture.
- Serve immediately while the butter sauce is warm and glossy.
- Cut chicken into uniform pieces for even cooking throughout.
- Store leftovers in refrigerator for up to 3 days in airtight container.
- Reheat gently with splash of cream to restore smooth sauce consistency.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 48g
- Protein: 28g