Cowboy Butter Chicken Linguine (Print Version)
Juicy chicken and linguine coated in a decadent garlic butter sauce with Dijon, lemon, and fresh parsley.
# Ingredients:
→ Chicken
01 -
2 boneless, skinless chicken breasts, cubed
02 -
1 tbsp olive oil
03 -
1 tbsp unsalted butter
04 -
1 tsp garlic powder
05 -
1 tsp onion powder
06 -
½ tsp smoked paprika
07 -
¼ tsp cayenne pepper (optional)
08 -
Salt and black pepper, to taste
→ Pasta
09 -
8 oz linguine
10 -
Salted water, for boiling
11 -
¼ cup reserved pasta water
→ Cowboy Butter Sauce
12 -
½ cup (1 stick) unsalted butter, softened
13 -
2 garlic cloves, minced
14 -
¼ cup chicken broth
15 -
¼ cup heavy cream
16 -
¼ cup grated Parmesan cheese
17 -
1 tbsp Dijon mustard
18 -
1 tbsp lemon juice
19 -
2 tbsp fresh parsley, chopped
20 -
½ tsp crushed red pepper flakes (optional)
# Steps to Follow:
01 -
Bring a large pot of generously salted water to a boil. Cook linguine until al dente, about 9–11 minutes. Before draining, reserve ¼ cup of pasta water. Drain and lightly toss with olive oil to prevent sticking. Set aside.
02 -
Mix garlic powder, onion powder, paprika, cayenne (if using), salt, and pepper. Toss over the cubed chicken to coat. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear the chicken in a single layer for 3–4 minutes per side, or until golden brown and fully cooked (internal temp of 165°F). Transfer to a plate and tent with foil to keep warm.
03 -
In the same skillet, reduce heat to medium-low. Add the softened butter and let it melt gently. Stir in minced garlic and sauté for 30–60 seconds until fragrant. Add chicken broth, lemon juice, and Dijon mustard. Whisk and simmer for 2 minutes. Stir in heavy cream and Parmesan until smooth and creamy. Let it simmer gently until the sauce slightly thickens, without boiling.
04 -
Return the chicken and its juices to the skillet. Add the cooked linguine and toss everything together with tongs. Add a splash of reserved pasta water if needed to loosen and emulsify the sauce. Simmer for 1–2 minutes to meld the flavors.
05 -
Turn off the heat and stir in fresh parsley. Garnish with extra parsley, cracked black pepper, and red pepper flakes if desired. Serve immediately with lemon slices or wedges for a fresh, zesty finish.