Description
This Cowboy Butter Chicken Linguine combines tender, seasoned chicken breasts pan-seared to perfection with a rich, garlicky butter sauce infused with fresh parsley and lemon juice. Tossed with al dente linguine and finished with savory Parmesan cheese, this hearty and flavorful pasta dish brings a comforting Western-inspired twist to your dinner table.
Ingredients
Scale
Chicken and Seasoning
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Sauce
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1/2 cup chopped fresh parsley
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
Pasta
- 8 ounces linguine pasta
Instructions
- Heat the Oil: Heat 2 tablespoons of olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Season the Chicken: Season 4 boneless skinless chicken breasts evenly on both sides with garlic powder, onion powder, smoked paprika, chili powder, salt, black pepper, and cayenne pepper.
- Cook the Chicken: Place the seasoned chicken breasts in the hot skillet and cook for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.
- Rest the Chicken: Remove the chicken from the skillet and set aside to rest, allowing juices to redistribute for tender results.
- Melt the Butter: In the same skillet, melt 1/2 cup unsalted butter over medium heat until bubbly and foamy.
- Sauté Garlic: Add minced garlic to the butter and sauté for 1-2 minutes until fragrant and lightly golden, taking care not to burn it.
- Add Lemon Juice: Stir in 1 tablespoon fresh lemon juice and cook for another 30 seconds to enhance the sauce’s brightness.
- Add Parsley: Mix in 1/2 cup chopped fresh parsley and let it wilt slightly in the butter mixture.
- Deglaze Skillet: Pour in 1/2 cup chicken broth and stir, scraping up any browned bits from the bottom of the pan.
- Simmer Sauce: Bring the mixture to a simmer and cook for 2-3 minutes to thicken the sauce slightly.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil and cook 8 ounces of linguine according to package instructions (8-10 minutes) until al dente.
- Drain Pasta: Drain the linguine, reserving about 1/2 cup of pasta water for adjusting sauce consistency.
- Slice Chicken: Cut the rested chicken breasts into thin strips or bite-sized pieces.
- Toss Pasta in Sauce: Add the drained linguine to the skillet with the butter sauce and toss to evenly coat the pasta.
- Adjust Sauce Consistency: If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Add Parmesan: Stir in 1/2 cup grated Parmesan cheese, allowing it to melt into the sauce and enrich the flavor.
- Combine Chicken and Pasta: Add the sliced chicken on top of the pasta and toss everything together until well combined.
- Serve: Serve the Cowboy Butter Chicken Linguine hot, garnished with extra fresh parsley and additional Parmesan cheese if desired.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Reserve pasta water to adjust sauce thickness smoothly.
- Do not burn garlic when sautéing; cook just until fragrant and golden.
- Fresh parsley adds brightness—feel free to add more as garnish.
- Use unsalted butter to control salt content in the dish.
- For a spicier kick, increase cayenne pepper slightly.
