Creamy Chicken Linguine with Cowboy Butter Sauce
A delightful dish that combines tender chicken and linguine with a rich Cowboy Butter Sauce, perfect for family dinners or gatherings.
Ingredients
Pasta
- 12 ounces linguine pasta Cook until al dente
Chicken
- 1.5 pounds chicken breast or thigh strips Pat dry and season with salt and pepper
Cooking Essentials
- 2 tablespoons olive oil For frying chicken
- 6 tablespoons unsalted butter To create the sauce
- 4 cloves garlic, minced Adds flavor to the sauce
- 1 teaspoon smoked paprika Provides a smoky flavor
- 0.5 teaspoon crushed red-pepper flakes Optional for heat
- 1 tablespoon Dijon mustard For tanginess
- 0.5 juice of lemon Fresh lemon juice for flavor
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 tablespoon chopped fresh parsley For sauce flavor
- 0.5 cup grated Parmesan cheese To create a creamy finish
Garnish
- to taste extra chopped parsley For garnish
- as needed lemon wedges For serving
Seasoning
- to taste salt and pepper Adjust to preference
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a rolling boil.
- Cook the linguine according to package instructions until al dente (about 8–10 minutes).
- Drain and reserve 1 cup of pasta water, then set the pasta aside.
Cooking the Chicken
- Pat the chicken strips dry and season them with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken in a single layer and cook without stirring for 3–4 minutes until golden brown.
- Flip the chicken and cook for an additional 2–3 minutes until cooked through.
- Transfer the chicken to a plate and cover loosely.
Making the Sauce
- Reduce heat to medium and add butter to the skillet.
- Once the butter is melted, stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
- Lower the heat to medium-low. Stir in smoked paprika, red-pepper flakes (if using), Dijon mustard, lemon juice, dried thyme, dried rosemary, and chopped parsley.
- Cook for 1–2 minutes while stirring to combine the sauce.
- Return the chicken to the skillet and toss to coat. Warm through for 1–2 minutes.
Combining Ingredients
- Add the cooked linguine to the skillet and gently fold in with tongs.
- Add up to ¼ cup of reserved pasta water as needed to loosen the sauce.
- Sprinkle Parmesan over the pasta and chicken; toss until it is melted and creamy.
- Adjust the seasoning with salt, pepper, or more lemon juice to taste.
Serving
- Serve immediately, garnished with extra parsley and lemon wedges.
Notes
Use fresh chicken for the best flavor. Feel free to add vegetables like spinach or cherry tomatoes for extra nutrition. Adjust the amount of crushed red-pepper flakes to control the spice level. You can swap out the chicken for shrimp or a plant-based protein for a different twist. Additionally, using whole grain or gluten-free pasta can accommodate various dietary needs.