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Cowboy Butter Chicken Linguine

A creamy, one-pan dish featuring tender chicken and perfectly cooked linguine infused with garlic and herbs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large chicken breasts (boneless, skinless)
  • ½ cup unsalted butter divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • Salt and pepper to taste
For the Pasta
  • 8 oz linguine pasta
  • 1 cup chicken broth
  • 1 tablespoon lemon juice
For the Sauce
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped for garnish
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon crushed red pepper flakes optional
  • Freshly grated to taste Parmesan cheese for garnish

Method
 

Preparation
  1. Season the chicken breasts with salt, pepper, smoked paprika, and onion powder.
  2. Heat half of the butter in a skillet, then cook the chicken for about 6-7 minutes on each side until golden and cooked through. Remove and set aside.
Cooking the Pasta
  1. In a separate pot, bring salted water to a boil and cook the linguine according to package instructions. Drain and set aside.
Making the Sauce
  1. In the same skillet, add the remaining butter. Once melted, toss in the garlic and sauté until fragrant (about 1-2 minutes).
Combining Ingredients
  1. Pour in the chicken broth, lemon juice, parsley, and thyme. Mix in the pasta and sliced chicken, tossing everything together until well-coated and heated through.
  2. Add red pepper flakes for a kick if desired.
Serving
  1. Dish out the linguine, sprinkle with Parmesan cheese, and a bit more parsley for garnish.

Notes

Store uneaten Cowboy Butter Chicken Linguine in an airtight container in the fridge for up to 3 days. Can be frozen for up to 3 months; reheat gently in a skillet with chicken broth.