I couldn’t resist sharing my Easy Cowboy Butter Chicken Linguine, featuring juicy chicken in a garlicky spiced butter sauce tossed with tender linguine and ready in just 30 minutes.
Ingredients
- Linguine gives carbs for energy, soaks up sauce, low in fiber.
- Chicken packs lean protein, builds muscle, helps keep you full.
- Butter adds rich flavor and mouthfeel, high in saturated fat though.
- Garlic gives bold savory punch and some antioxidants, not very sweet.
- Lemon juice brightens with acidity, adds freshness and a little tang.
- Smoked paprika brings smoky warmth and color, mild heat, lots of flavor.
- Parmesan gives salty umami and creamy bite, boosts savory depth.
- Parsley adds fresh herb brightness, tiny vitamins, looks nice on top.
Ingredient Quantities
- 8 oz linguine
- 1 lb boneless skinless chicken breasts sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper or to taste
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley
- 1/4 cup grated Parmesan cheese optional
- 1/2 cup chicken broth or reserved pasta water
How to Make this
1. Bring a large pot of well salted water to a boil and cook 8 oz linguine according to package directions until just al dente; before you drain scoop out and reserve 1/2 cup of the hot pasta water, then drain the rest and set the pasta aside.
2. While the pasta cooks slice 1 lb boneless skinless chicken breasts into thin strips and season them with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp smoked paprika and 1/4 tsp cayenne; tossing them so the spices coat the pieces.
3. Heat a large skillet over medium high heat and add 1 tbsp olive oil; when it shimmers add the chicken in a single layer, dont crowd the pan, sear until golden and cooked through about 3 to 5 minutes per side depending on thickness, then remove the chicken to a plate and let the pan sit with the brown bits.
4. Reduce heat to medium and add 3 tbsp unsalted butter to the same skillet; once it melts add 4 cloves minced garlic and sauté about 30 seconds until fragrant but not brown.
5. Stir in 1 tsp Worcestershire sauce, 1 tsp Dijon mustard and 1 tbsp fresh lemon juice, scraping up the browned bits from the bottom of the pan.
6. Pour in 1/2 cup chicken broth or use the reserved pasta water to deglaze and build the sauce, let it simmer 1 to 2 minutes so it slightly reduces and comes together; if it seems too thin add a splash more reserved pasta water.
7. Return the chicken and any juices to the skillet and toss to coat in the sauce, heat through another 1 to 2 minutes so the flavors meld.
8. Add the cooked linguine to the skillet and toss everything together with tongs, adding a bit more reserved pasta water if needed to make a silky sauce; for extra richness stir in another small pat of butter if you like.
9. Stir in 2 tbsp chopped fresh parsley and sprinkle 1/4 cup grated Parmesan cheese if using, taste and adjust with a pinch more kosher salt or black pepper if needed.
10. Serve warm right away, garnish with a little extra parsley and black pepper, and enjoy the garlicky, buttery cowboy flavor.
Equipment Needed
1. Large pot for boiling the linguine, big enough for 8 oz
2. Large skillet (stainless or cast iron) to sear the chicken and make the sauce
3. Colander to drain the pasta
4. Heatproof measuring cup or ladle to scoop and reserve 1/2 cup hot pasta water
5. Long tongs for tossing pasta and chicken together
6. Sharp chef knife and cutting board for slicing the chicken and mincing garlic
7. Measuring spoons and a 1/2 cup measure for broth, lemon, and seasonings
8. Wooden spoon or spatula to scrape up the browned bits and stir the sauce
9. Box grater or microplane for the Parmesan and a plate to rest the cooked chicken
FAQ
Easy Cowboy Butter Chicken Linguine Recipe Substitutions and Variations
- Chicken breasts: swap for boneless chicken thighs for richer flavor and less chance of drying out, or use shrimp for a quicker cook, or firm tofu if you want it meat free
- Unsalted butter: use ghee or extra olive oil, or even bacon fat for a smoky boost
- Worcestershire sauce: substitute with soy sauce or tamari plus a squeeze of lemon or a splash of balsamic for that umami hit, anchovy paste also works if you got it
- Chicken broth or reserved pasta water: use vegetable broth, dry white wine plus an extra splash of pasta water, or plain water with a small bouillon cube
Pro Tips
– Pat the chicken dry and let it sit at room temp for 10-15 minutes before cooking, dont skip this. Dry, evenly thick pieces sear way better and you get those tasty brown bits.
– Dont crowd the pan; cook the chicken in one layer or in two quick batches so it gets a proper sear. If you crowd it you steam more than brown, and that flavor is gone.
– Save at least 3/4 cup of pasta water and add it in spoonfuls while you toss the pasta, youll be amazed how the starch makes the sauce cling and get silky. If the sauce still seems thin, a small cold pat of butter whisked in off the heat will finish it like a pro.
– Keep garlic on low-medium and watch it closely, burnt garlic tastes bitter and ruins the sauce. Add the mustard/worcestershire and deglaze right after the garlic so you pick up all those browned bits.
– Slice the cooked chicken against the grain and toss everything just before serving, taste and adjust salt/pepper. Sprinkle the Parmesan at the end off the heat so it melts smoothly, and a little lemon zest or extra parsley right before serving makes it pop.
Easy Cowboy Butter Chicken Linguine Recipe
I couldn't resist sharing my Easy Cowboy Butter Chicken Linguine, featuring juicy chicken in a garlicky spiced butter sauce tossed with tender linguine and ready in just 30 minutes.
4
servings
527
kcal
Equipment: 1. Large pot for boiling the linguine, big enough for 8 oz
2. Large skillet (stainless or cast iron) to sear the chicken and make the sauce
3. Colander to drain the pasta
4. Heatproof measuring cup or ladle to scoop and reserve 1/2 cup hot pasta water
5. Long tongs for tossing pasta and chicken together
6. Sharp chef knife and cutting board for slicing the chicken and mincing garlic
7. Measuring spoons and a 1/2 cup measure for broth, lemon, and seasonings
8. Wooden spoon or spatula to scrape up the browned bits and stir the sauce
9. Box grater or microplane for the Parmesan and a plate to rest the cooked chicken
Ingredients
-
8 oz linguine
-
1 lb boneless skinless chicken breasts sliced
-
3 tbsp unsalted butter
-
1 tbsp olive oil
-
4 cloves garlic minced
-
1 tbsp fresh lemon juice
-
1 tsp Worcestershire sauce
-
1 tsp Dijon mustard
-
1 tsp smoked paprika
-
1/4 tsp cayenne pepper or to taste
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
2 tbsp chopped fresh parsley
-
1/4 cup grated Parmesan cheese optional
-
1/2 cup chicken broth or reserved pasta water
Directions
- Bring a large pot of well salted water to a boil and cook 8 oz linguine according to package directions until just al dente; before you drain scoop out and reserve 1/2 cup of the hot pasta water, then drain the rest and set the pasta aside.
- While the pasta cooks slice 1 lb boneless skinless chicken breasts into thin strips and season them with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp smoked paprika and 1/4 tsp cayenne; tossing them so the spices coat the pieces.
- Heat a large skillet over medium high heat and add 1 tbsp olive oil; when it shimmers add the chicken in a single layer, dont crowd the pan, sear until golden and cooked through about 3 to 5 minutes per side depending on thickness, then remove the chicken to a plate and let the pan sit with the brown bits.
- Reduce heat to medium and add 3 tbsp unsalted butter to the same skillet; once it melts add 4 cloves minced garlic and sauté about 30 seconds until fragrant but not brown.
- Stir in 1 tsp Worcestershire sauce, 1 tsp Dijon mustard and 1 tbsp fresh lemon juice, scraping up the browned bits from the bottom of the pan.
- Pour in 1/2 cup chicken broth or use the reserved pasta water to deglaze and build the sauce, let it simmer 1 to 2 minutes so it slightly reduces and comes together; if it seems too thin add a splash more reserved pasta water.
- Return the chicken and any juices to the skillet and toss to coat in the sauce, heat through another 1 to 2 minutes so the flavors meld.
- Add the cooked linguine to the skillet and toss everything together with tongs, adding a bit more reserved pasta water if needed to make a silky sauce; for extra richness stir in another small pat of butter if you like.
- Stir in 2 tbsp chopped fresh parsley and sprinkle 1/4 cup grated Parmesan cheese if using, taste and adjust with a pinch more kosher salt or black pepper if needed.
- Serve warm right away, garnish with a little extra parsley and black pepper, and enjoy the garlicky, buttery cowboy flavor.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 276g
- Total number of serves: 4
- Calories: 527kcal
- Fat: 20.3g
- Saturated Fat: 8.4g
- Trans Fat: 0.13g
- Polyunsaturated: 1.5g
- Monounsaturated: 7.5g
- Cholesterol: 110mg
- Sodium: 591mg
- Potassium: 504mg
- Carbohydrates: 44g
- Fiber: 1.9g
- Sugar: 0.8g
- Protein: 44.5g
- Vitamin A: 90IU
- Vitamin C: 3.8mg
- Calcium: 27.5mg
- Iron: 2.6mg