Description
A modern take on a comforting meal, this Easy Cowboy Butter Chicken Linguine combines the zesty, herby punch of cowboy butter with tender chicken and satisfying pasta. It’s a flavor-packed dish that’s ready in under 30 minutes, perfect for a busy weeknight.
Ingredients
- Linguine: 1 lb (or 16 oz). You can also use fettuccine or spaghetti.
- Chicken Breasts: 1.5 lbs, boneless and skinless, cut into 1-inch cubes.
- Olive Oil: 2 tablespoons, for searing the chicken.
- Salt and Black Pepper: To taste, for seasoning the chicken and pasta water.
- Unsalted Butter: 1 cup (2 sticks), melted. This is the base of our sauce.
- Garlic: 6 cloves, minced. Don’t be shy with the garlic!
- Shallot: 1 small, finely chopped. It adds a delicate, sweet onion flavor.
- Fresh Parsley: ½ cup, chopped.
- Fresh Chives: ¼ cup, chopped.
- Fresh Thyme: 1 tablespoon, chopped.
- Dijon Mustard: 2 tablespoons. It adds a wonderful tangy depth.
- Lemon Juice: From 1 whole lemon, freshly squeezed.
- Red Pepper Flakes: 1-2 teaspoons, adjust to your preferred spice level.
- Smoked Paprika: 1 teaspoon. It provides a lovely smoky undertone.
- Chicken Broth: ½ cup, for thinning the sauce.
- Reserved Pasta Water: About 1 cup. The starchy water is liquid gold for creating a silky sauce.
Instructions
- Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Just before draining, reserve about 1 ½ cups of the starchy pasta water. Drain the pasta and set it aside
- While the pasta cooks, pat the chicken cubes dry and season them generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside
- In the same skillet, reduce the heat to medium. Add the melted butter, minced garlic, and chopped shallot. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic
- Stir in the Dijon mustard, lemon juice, red pepper flakes, and smoked paprika. Whisk everything together until well combined and let the sauce simmer gently for a minute. Stir in the fresh parsley, chives, and thyme
- Return the cooked chicken to the skillet. Pour in the chicken broth and about ½ cup of the reserved pasta water. Bring the mixture to a simmer, then add the cooked linguine
- Using tongs, toss everything together vigorously for 1-2 minutes, until the pasta is well-coated in the sauce. If the sauce is too thick, add more reserved pasta water, a splash at a time, until it reaches your desired consistency
- Serve hot, garnished with extra fresh parsley and Parmesan cheese, if desired
Notes
The starchy pasta water is the secret to a silky, emulsified sauce that coats the noodles perfectly. Always save more than you think you’ll need.
For the best flavor, use high-quality butter and fresh herbs and lemon juice.
Feel free to substitute chicken with shrimp or steak tips, or add vegetables like sautéed mushrooms, spinach, or sun-dried tomatoes.
For a richer, creamier sauce, stir in ¼ to ½ cup of heavy cream at the end.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 190 mg