Cowboy Butter Chicken Linguine (Print)
Tender chicken and linguine tossed in a garlicky, buttery sauce with lemon, Dijon, herbs, and Parmesan.
# Ingredients:
→ Chicken
01 -
2 boneless, skinless chicken breasts, cubed
02 -
1 tablespoon olive oil
03 -
1 tablespoon unsalted butter
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
0.5 teaspoon smoked paprika
07 -
0.25 teaspoon cayenne pepper, optional
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Pasta
10 -
225 grams linguine
11 -
Salted water, for boiling
12 -
60 millilitres reserved pasta water
→ Cowboy Butter Sauce
13 -
115 grams unsalted butter, softened
14 -
2 garlic cloves, minced
15 -
60 millilitres chicken broth
16 -
60 millilitres heavy cream
17 -
25 grams grated Parmesan cheese
18 -
1 tablespoon Dijon mustard
19 -
1 tablespoon lemon juice
20 -
2 tablespoons fresh parsley, chopped
21 -
0.5 teaspoon crushed red pepper flakes, optional
# Steps:
01 -
Bring a large pot of generously salted water to a boil. Add linguine and cook until al dente, approximately 9–11 minutes. Reserve 60 millilitres of pasta water, drain the pasta, drizzle with a little olive oil, and set aside.
02 -
Combine garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper. Toss the cubed chicken with the seasoning. In a large skillet, heat olive oil and butter over medium-high heat. Arrange seasoned chicken in a single layer and sear for 3–4 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and loosely cover with foil.
03 -
Reduce skillet heat to medium-low. Add softened butter and allow to melt. Stir in minced garlic and sauté for 30–60 seconds. Pour in chicken broth, lemon juice, and Dijon mustard; whisk and simmer for 2 minutes. Incorporate heavy cream and Parmesan, stirring until smooth and slightly thickened. Avoid boiling.
04 -
Return cooked chicken and any accumulated juices to the skillet. Add linguine and toss using tongs. If needed, add reserved pasta water gradually to achieve a silky sauce consistency. Simmer for 1–2 minutes to meld flavours.
05 -
Remove from heat and fold in fresh parsley. Garnish with additional parsley, freshly cracked black pepper, and red pepper flakes if desired. Serve immediately; lemon slices are optional.
# Additional Notes:
01 -
Use high-quality Parmesan cheese for optimal flavour integration in the sauce.
02 -
Make sure not to overboil the cream mixture to maintain a smooth, cohesive sauce.