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Cowboy Butter Chicken Linguine

Bold and comforting Cowboy Butter Chicken Linguine made with juicy chicken, silky linguine, and a rich garlic-butter sauce with herbs, lemon, and a touch of heat.
Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutes
Servings: 4Course: Main DishCuisine: AmericanMethod: StovetopDifficulty: Easy

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Ingredients Method

Ingredients
  

  • 12 oz linguine pasta
  • 1½ lbs boneless skinless chicken breasts or thighs
  • Salt and black pepper to taste
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • Cowboy Butter Sauce
  • 6 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1 teaspoon paprika
  • ½ teaspoon crushed red pepper flakes adjust to taste
  • Juice of ½ lemon
  • ¼ cup fresh parsley chopped
  • ½ cup reserved pasta water as needed

Method
 

  1. Cook linguine in well-salted boiling water until al dente. Reserve 1 cup pasta water and drain.
  2. Season chicken with salt, pepper, and paprika.
  3. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through. Remove and slice.
  4. Reduce heat to medium. Melt butter in the same skillet and add garlic. Cook until fragrant, about 30 seconds.
  5. Stir in paprika, red pepper flakes, and lemon juice.
  6. Add linguine to the skillet and toss, adding reserved pasta water gradually until sauce is glossy.
  7. Return chicken to the pan and toss with parsley until evenly coated.
  8. Taste and adjust seasoning. Serve immediately.