Easy Cowboy Butter Chicken Linguine Recipe

I had to share my Easy Cowboy Butter Chicken Linguine because that garlicky, spiced cowboy butter sauce clinging to tender linguine and juicy chicken made me rethink what a quick weeknight meal can be.

I love quick dinners that taste like something I slaved over. This Easy Cowboy Butter Chicken Linguine does that trick.

Juicy chicken meets a garlicky kick and a butter forward sauce that somehow feels a little wild. The silky linguine and garlic, minced give it that almost dangerous comfort, the sort that makes you whisper to yourself “did I just make restaurant food?” It comes together fast so you can pretend you planned it, and there are small tweaks that make each bite a surprise.

I can’t promise you’ll stop thinking about it, but you might try to.

Ingredients

• Simple carbs that fuel energy, adds hearty texture and soaks up sauce well.
• Lean protein, builds muscle and keeps you full, low in saturated fat.
• Rich in flavor, provides silky mouthfeel, adds calories and some saturated fat.
• Sharp, savory boost with heart healthy compounds, small calorie footprint though.
• Bright acidic kick, lifts flavors and adds vitamin C and freshness.
• Smoky, sweet warmth, low calories, gives color and subtle heat to dish.
• Fresh herb, adds brightness and small amounts of vitamins A and K.

Ingredient Quantities

• 8 oz linguine
• 1 lb boneless skinless chicken breast, thinly sliced
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

How to Make this

1. Bring a large pot of salted water to a boil, cook 8 oz linguine according to package directions until al dente, scoop out and reserve 1/2 cup pasta water, then drain the pasta.

2. While the pasta cooks, pat 1 lb thinly sliced chicken dry and season with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp smoked paprika and 1/4 tsp cayenne pepper if you want heat.

3. Heat 1 tbsp olive oil in a large skillet over medium-high heat, add the chicken in a single layer and cook 3 to 4 minutes per side until golden and cooked through, then transfer chicken to a plate.

4. Lower the heat to medium, add 3 tbsp unsalted butter to the same skillet, when it melts add 4 cloves minced garlic and sauté about 30 to 45 seconds until fragrant but not browned.

5. Stir in 1 tsp Worcestershire sauce and 1 tbsp fresh lemon juice, scrape up any browned bits from the pan, then add 2 to 4 tablespoons of the reserved pasta water to loosen the sauce and make it silky.

6. Return the chicken to the skillet and toss to coat in the garlicky cowboy butter sauce, warm through and add more pasta water if the sauce needs thinning.

7. Add the drained linguine to the skillet, toss everything together until the pasta is well coated, taste and adjust seasoning with a little more salt or pepper if needed.

8. Stir in 2 tbsp chopped fresh parsley and 1 tbsp chopped fresh chives, let everything mingle for a minute, then serve warm and enjoy.

Equipment Needed

1. Large pot for boiling the linguine, dont forget to salt the water
2. Colander or fine mesh strainer to drain and reserve 1/2 cup pasta water
3. Large skillet nonstick or stainless for cooking the chicken and sauce
4. Tongs or pasta fork to toss the pasta and flip the chicken
5. Cutting board for slicing the chicken, its easier if its stable
6. Chef knife sharp enough to slice thin pieces of chicken
7. Measuring spoons and a 1/2 cup measuring cup for butter lemon and saved pasta water
8. Wooden spoon or silicone spatula to scrape up browned bits and stir the sauce

FAQ

Easy Cowboy Butter Chicken Linguine Recipe Substitutions and Variations

• Linguine: spaghetti, fettuccine, bucatini, or a brown rice / chickpea gluten free pasta (cook per package)
• Chicken breast: boneless skinless thighs, thinly sliced turkey breast, or extra firm tofu / tempeh for a vegetarian swap (press tofu first and marinate)
• Unsalted butter: olive oil, ghee, salted butter (cut back on the kosher salt) or vegan butter
• Smoked paprika: sweet paprika plus a pinch of chipotle powder or a tiny drop of liquid smoke, or ancho chili powder for mild smokiness

Pro Tips

1) Pat the chicken completely dry and let it sit at room temp for 10 minutes before cooking, this helps it brown. Dont crowd the pan, cook in one layer or in batches so you get a golden crust instead of steaming.

2) Use the pasta water like glue, add it a little at a time and toss until the sauce turns silky. If you add the lemon or extra butter, do it off the heat or on very low so the garlic or butter wont burn or go bitter.

3) Let the chicken rest a few minutes before you slice or toss it back in, that keeps it juicy. When you do slice, cut against the grain for more tender bites.

4) Taste and tweak at the end, not the beginning. A quick grate of lemon zest, a splash more lemon juice, a few extra pinches of salt or some grated Parmesan can lift the whole dish, and fresh herbs always go in last so they stay bright.