Cowboy Butter Chicken Linguine
A delightful dish combining tender chicken, rich butter sauce, and perfectly cooked pasta, ready in under 30 minutes.
Ingredients
Main ingredients
- 12 ounces linguine (or your favorite pasta)
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, thinly sliced
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes (adjust to taste)
- to taste Salt and black pepper
- 6 tablespoons unsalted butter
- 4 cloves garlic (minced)
- ½ cup chicken broth (or vegetable broth)
- 2 tablespoons fresh lemon juice
- ½ cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- Grated Parmesan cheese
Instructions
Preparation
- Start by boiling water in a large pot. Add a pinch of salt and cook the linguine according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season the chicken pieces with smoked paprika, garlic powder, salt, and black pepper. Cook the sliced chicken for about 5-7 minutes or until fully cooked and golden brown. Remove from the skillet and set aside.
- In the same skillet, lower the heat and add the butter. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Pour in the chicken broth and lemon juice, stirring to combine.
- Return the cooked chicken to the skillet, along with the drained linguine. Toss everything together until the pasta is well coated with the sauce.
- Remove from heat and stir in the chopped parsley and chives for added freshness. Serve immediately and sprinkle with grated Parmesan cheese.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a microwave or on the stovetop until heated through. You can add a splash of broth or water if the pasta seems dry.