Cowboy Butter Chicken Linguine (Print-Friendly Version)

Tender chicken and linguine tossed in a flavorful cowboy butter sauce with herbs, garlic, and Parmesan cheese.

# Ingredients List:

→ Main Components

01 - 2 large boneless, skinless chicken breasts
02 - 225 grams linguine pasta

→ Sauce and Aromatics

03 - 115 grams unsalted butter
04 - 4 cloves garlic, finely minced
05 - 1 tablespoon fresh parsley, chopped
06 - 1 tablespoon fresh thyme leaves
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon onion powder
09 - 0.5 teaspoon crushed red pepper flakes (optional)
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
12 - 240 millilitres chicken broth
13 - 1 tablespoon lemon juice

→ Finishing Touch

14 - Freshly grated Parmesan cheese, for garnish

# How to Make It:

01 - Pat chicken breasts dry. Liberally season both sides with salt, black pepper, smoked paprika, onion powder, and crushed red pepper flakes if desired.
02 - Heat 30 grams of butter in a large skillet over medium heat. Add the chicken breasts and sear for 6–7 minutes per side until golden brown and fully cooked (internal temperature 74°C). Transfer to a plate and cover loosely with foil.
03 - While chicken cooks, bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package instructions, approximately 8–10 minutes. Reserve 240 ml pasta water, then drain.
04 - In the same skillet, melt the remaining 85 grams butter over medium heat. Add minced garlic, parsley, and thyme; sauté for 1–2 minutes until aromatic.
05 - Pour in chicken broth and lemon juice. Scrape any browned bits from the skillet and simmer for 2–3 minutes to blend the flavors.
06 - Taste the sauce and adjust with additional salt, black pepper, or more lemon juice as desired.
07 - Cut the cooked chicken breasts into thin, even strips.
08 - Add the drained linguine to the skillet with the sauce. Toss together, gradually incorporating reserved pasta water until silky and evenly coated.
09 - Fold in the sliced chicken. Stir until all components are coated with the sauce and heated through.
10 - Divide among four plates. Garnish generously with freshly grated Parmesan and extra parsley or thyme if desired. Serve immediately.

# Extra Tips:

01 - Tempering the sauce with reserved pasta water helps achieve a creamy, emulsified finish.

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