Cowboy Butter Chicken Linguine
A creamy, zesty, and flavorful pasta dish made with tender chicken and a rich cowboy butter sauce, ready in under 30 minutes.
Ingredients
For the Cowboy Butter
- 1 cup unsalted butter, softened Use high-quality European-style butter for richer flavor.
- 4 cloves garlic, minced Freshly minced garlic is essential.
- 2 tbsp fresh lemon juice Adds tanginess.
- 1 tbsp Dijon mustard For a sharp flavor contrast.
- 1/4 tsp crushed red pepper flakes Adjust spice level to your preference.
- 1/4 cup fresh parsley, chopped For a fresh taste.
For the Pasta and Chicken
- 8 oz linguine Use good quality bronze-die pasta for sauce adherence.
- 1 lb chicken breasts, boneless and skinless Opt for air-chilled for better searing.
- 1/2 cup heavy cream Essential for a rich sauce.
- 1/2 cup Parmesan cheese, grated Freshly grated for best results.
- salt to taste Adjust based on taste and the saltiness of the butter.
- pepper to taste Freshly ground black pepper for seasoning.
Instructions
Preparation
- Cook the linguine in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, season chicken breasts with salt and pepper.
Cooking Chicken
- In a large skillet over medium-high heat, add a tablespoon of oil and sear the chicken until golden brown and cooked through, about 5-7 minutes per side. Remove and let rest before slicing.
Making the Sauce
- In the same skillet, melt the cowboy butter mixture over medium heat with minced garlic, allowing it to become fragrant.
- Add heavy cream and reserved pasta water, and stir until the sauce is well combined and slightly thickened.
- Add the grated Parmesan cheese and stir until melted and creamy.
Combining
- Toss the linguine in the cowboy butter sauce until well coated.
- Slice the chicken and serve it over the linguine. Garnish with fresh parsley.
Notes
Substitute proteins as desired; shrimp or steak can provide great variations. For a lighter version, substitute heavy cream with half-and-half.