Flavorful Cowboy Butter Chicken Linguine
Whip up this quick and flavorful Cowboy Butter Chicken Linguine! Features pan-seared chicken and pasta tossed in a zesty garlic-lemon butter sauce with paprika and cayenne.
Ingredients
(Based on 1x column, assumes 3-4 servings)
Pasta & Chicken:
- ▢ 8 oz linguine pasta
- ▢ 3–4 boneless, skinless chicken breasts
- ▢ Salt and pepper, to taste
Cowboy Butter Sauce:
- ▢ 1/2 cup (1 stick / 113g) unsalted butter, divided
- ▢ 4 cloves fresh garlic, minced
- ▢ 2 tbsp fresh lemon juice
- ▢ 1 tsp paprika
- ▢ 1/2 tsp cayenne pepper (adjust to taste)
- ▢ Salt and pepper, to taste (for sauce adjustment)
Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a rolling boil.
- Add the linguine pasta and cook according to package instructions until al dente (tender but still firm to the bite).
- Important: Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and set it aside (you can toss it with a tiny bit of olive oil to prevent sticking if desired).
2. Prepare and Cook Chicken:
- While pasta cooks, prepare the chicken. Pat the chicken breasts dry. Season them generously on both sides with salt and pepper.
- Heat a large skillet over medium heat. Add half (1/4 cup or 4 tablespoons) of the butter.
- Once the butter is melted and sizzling gently, add the seasoned chicken breasts to the skillet.
- Cook for 5-7 minutes on each side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Adjust heat as needed to prevent burning.
- Remove the cooked chicken from the skillet and transfer it to a cutting board. Let it rest for 5-10 minutes. Once rested, slice the chicken into strips or bite-sized pieces.
3. Make the Cowboy Butter Sauce:
- Reduce the heat under the same skillet to medium-low.
- Add the remaining half (1/4 cup or 4 tablespoons) of the butter to the skillet.
- Once melted, add the minced garlic and sauté until fragrant, about 30-60 seconds. Stir constantly and be very careful not to burn the garlic.
- Stir in the fresh lemon juice, paprika, and cayenne pepper. Cook for another 30 seconds, stirring.
4. Combine Pasta and Sauce:
- Add the cooked and drained linguine directly into the skillet with the Cowboy Butter sauce.
- Toss the pasta well using tongs until it is thoroughly coated in the sauce.
- If the pasta seems too dry, add a tablespoon or two of the reserved pasta water to help loosen the sauce and coat the noodles.
5. Add Chicken and Serve:
- Add the sliced cooked chicken back into the skillet with the pasta. Toss gently to combine and warm the chicken through briefly.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the Cowboy Butter Chicken Linguine immediately while warm. Garnish with fresh chopped parsley if desired (not listed but highly recommended).