Cowboy Butter Chicken Linguine
A creamy, flavorful linguine pasta tossed in homemade cowboy butter sauce and tender chicken, ready in under 30 minutes. Perfect for weeknight dinners or a casual entertaining dish.
Equipment
- Large skillet
- Pot for boiling pasta
- Tongs
- Mixing bowl
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breast thinly sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp paprika
For the Cowboy Butter Sauce:
- 1/2 cup butter softened
- 4 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh chives chopped
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 tsp lemon juice
- Salt to taste
For the Pasta:
- 12 oz linguine noodles
- 1/4 cup reserved pasta water
- 1/4 cup grated parmesan cheese
Instructions
Make the Cowboy Butter:
- In a bowl, mix together softened butter, garlic, parsley, chives, oregano, red pepper flakes, lemon juice, and salt. Set aside.
Cook the Linguine:
- Boil salted water and cook linguine according to package instructions. Reserve 1/4 cup of the pasta water before draining.
Cook the Chicken:
- Season chicken with salt, pepper, and paprika. In a large skillet, heat olive oil over medium-high heat and cook chicken for 5–6 minutes on each side until golden and cooked through. Remove and set aside.
Melt the Cowboy Butter:
- In the same skillet, add the cowboy butter and let it melt and become fragrant, about 1 minute.
Toss the Pasta:
- Add cooked linguine to the skillet and toss to coat with the butter sauce. Add reserved pasta water as needed to loosen the sauce.
Finish the Dish:
- Return chicken to the pan and toss with the pasta. Top with parmesan cheese and additional herbs if desired. Serve immediately.
Notes
Do not overcook the chicken — it's thin and cooks quickly.
Fresh herbs are preferred, but dried work fine.
Save a little pasta water to help the sauce coat the noodles better.
This dish pairs well with a side salad or roasted vegetables.