Cowboy Butter Chicken Linguine Recipe
Pasta is one of the most versatile dishes around, but when you combine it with Cowboy Butter, it goes from a comforting meal to something extraordinary. Cowboy Butter is a decadent sauce made from butter, garlic, lemon, and a medley of spices. It’s a sauce that’s bold, creamy, and perfect for pairing with chicken and pasta. Add linguine to the mix, and you have a complete meal that’s rich, flavorful, and totally irresistible.
Instructions:
Step 1: Prepare the Chicken
Start by preparing the chicken breasts. If using whole breasts, cut them in half horizontally to create thinner cutlets, which will cook faster and more evenly. Pat the chicken dry with paper towels to remove excess moisture, which helps to achieve a nice sear.
Season both sides of the chicken with salt, black pepper, garlic powder, smoked paprika, cumin, onion powder, and crushed red pepper flakes (if using). These spices will add layers of flavor to the chicken, making it perfect for the rich Cowboy Butter sauce.
Step 2: Sear the Chicken
In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts to the pan. Let them cook undisturbed for about 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F or 75°C). If the chicken is thicker, you may need to cook it for a few extra minutes per side.
Once the chicken is cooked, transfer it to a plate and cover loosely with foil to keep it warm. Allow it to rest for a few minutes before slicing it into thin strips or bite-sized pieces.
Step 3: Cook the Linguine
While the chicken is cooking, bring a large pot of salted water to a boil. Once boiling, add the linguine and cook according to the package instructions, usually 8-10 minutes for al dente texture.
When the pasta is ready, drain it, reserving about 1 cup of pasta water. Set the pasta aside.
- Tip: The pasta water contains starch that can be used later to adjust the consistency of the sauce.
Step 4: Prepare the Cowboy Butter Sauce
In the same skillet where you cooked the chicken (to incorporate all the delicious browned bits), reduce the heat to medium. Add the butter and let it melt until it starts to bubble.
Once the butter is melted, add the minced garlic and sauté it for about 30 seconds until fragrant. Be careful not to burn the garlic as it will turn bitter.
Stir in the lemon juice (or lemon zest) and Dijon mustard, followed by the Worcestershire sauce and hot sauce (if using). These ingredients will add a tangy depth to the sauce, perfectly complementing the buttery richness.
- Tip: If you prefer a stronger citrus flavor, you can add both lemon juice and zest for an extra punch of freshness.
Continue stirring until the sauce is smooth and well combined. Add the fresh parsley, chives, thyme, rosemary, and smoked paprika (if using). Season the sauce with salt and pepper to taste.
Simmer the sauce for a couple of minutes to let the flavors meld together. If the sauce feels too thick, add a little reserved pasta water to thin it out to your desired consistency.
Step 5: Combine the Chicken, Pasta, and Sauce
Once the Cowboy Butter sauce is ready, add the cooked chicken back into the skillet. Toss to coat the chicken in the sauce, then add the cooked linguine. Stir gently to combine, making sure the pasta is well-coated in the rich sauce. If the mixture feels dry, you can add more of the reserved pasta water to loosen it up.
- Tip: Be gentle when tossing the pasta so you don’t break the linguine. You want the pasta to stay intact and perfectly coated with the buttery sauce.
Continue to cook for an additional 2-3 minutes until everything is heated through and the flavors have fully incorporated.
Step 6: Serve and Garnish
Once the Cowboy Butter Chicken Linguine is well-combined and everything is heated through, transfer it to serving plates. For an extra indulgent touch, sprinkle freshly grated Parmesan cheese on top, along with some additional fresh parsley for color and freshness.
Serve with extra lemon wedges on the side for those who like a little more citrus to cut through the richness of the butter sauce.
Additional Tips for Success:
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Chicken Variations: While chicken breasts are the most common choice for this recipe, you can easily substitute them with chicken thighs for a juicier, more flavorful option. If you prefer to use grilled chicken or rotisserie chicken, that works too—just skip the searing step and add the chicken to the sauce when you’re ready to combine everything.
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Pasta Variations: While linguine works beautifully in this dish, you can substitute it with other types of pasta, such as fettuccine, spaghetti, or even penne. The key is to choose a pasta that can hold the sauce well.
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Customize the Sauce: This Cowboy Butter sauce is rich and flavorful, but you can adjust it to suit your taste. For example, you can add more garlic for an extra punch, or play with different herbs like oregano or basil. A dash of white wine can be added to the sauce for a touch of acidity and depth.
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Make it Spicy: If you love spice, add more red pepper flakes to the sauce or include a dash of cayenne pepper. You could also use a spicy hot sauce to add an extra kick to the dish.
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Make Ahead: You can prepare the sauce and chicken ahead of time and store them separately in the fridge. When ready to serve, reheat them in a skillet, add the pasta, and toss everything together.
Conclusion:
Cowboy Butter Chicken Linguine is a creamy, flavorful, and satisfying pasta dish that combines tender chicken, savory garlic, fresh herbs, and the rich goodness of Cowboy Butter. With a perfect balance of smoky, tangy, and buttery flavors, this dish is sure to impress your family and friends. It’s an easy-to-make yet indulgent dinner that brings together all the comforting elements of a delicious pasta dish, topped with juicy chicken and tossed in a decadent sauce.
Cowboy Butter Chicken Linguine Recipe
Ingredients
- For the Cowboy Butter:
- 1/2 cup unsalted butter (1 stick)
- 3 cloves garlic (minced)
- 1 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 tbsp fresh parsley (chopped)
- Salt and pepper to taste
- For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- For the Linguine:
- 12 oz linguine pasta
- Salt (for pasta water)
Instructions
- Cook the pasta:
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 9-11 minutes. Drain, reserving about 1/2 cup of pasta water, and set aside. - Cook the chicken:
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with garlic powder, paprika, salt, and pepper.
Cook the chicken for about 6-7 minutes per side, or until the chicken is golden brown and fully cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips. - Make the cowboy butter sauce:
In the same skillet (lower the heat to medium), add the butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the lemon juice, Dijon mustard, smoked paprika, onion powder, cayenne pepper (if using), and parsley. Season with salt and pepper to taste.
Let the sauce simmer for a minute to blend the flavors. - Combine everything:
Add the cooked linguine to the skillet with the cowboy butter sauce. Toss the pasta in the sauce, adding reserved pasta water a little at a time to help coat the pasta. Continue tossing until the pasta is well coated and heated through.
Add the sliced chicken on top of the pasta, and gently toss to combine everything. - Serve:
Plate the pasta, drizzle with any extra cowboy butter sauce from the pan, and garnish with additional parsley if desired.