Description
Cowboy Butter Chicken Linguine is a savory and flavorful pasta dish featuring tender chicken breast cooked in a rich and buttery sauce infused with garlic, herbs, lemon juice, Dijon mustard, and a hint of crushed red pepper. Tossed with perfectly cooked linguine and finished with Parmesan cheese, this dish is a delightful combination of creamy, zesty, and aromatic flavors perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken
- 1 pound (450g) chicken breast, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 tablespoon olive oil
Pasta
- 8 ounces (225g) linguine pasta
Sauce
- 1/2 cup (1 stick) unsalted butter
- 1 tablespoon minced garlic
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup chopped parsley
- 2 tablespoons chopped chives
- 1 tablespoon chopped thyme
- 1/2 teaspoon paprika
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the linguine: Begin by cooking the linguine pasta according to the package instructions until al dente. Drain the pasta and set it aside while you prepare the chicken and sauce.
- Season the chicken: Season the bite-sized chicken breast pieces with salt and pepper evenly to taste, preparing them for cooking.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken pieces and cook for 6-8 minutes, turning occasionally until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Make the butter sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant and aromatic, taking care not to burn the garlic.
- Add spices and acidity: Stir in the crushed red pepper flakes, Dijon mustard, and lemon juice into the melted butter and garlic mixture, combining well to form a flavorful sauce base.
- Incorporate herbs and seasoning: Add the chopped parsley, chives, thyme, and paprika to the skillet, stirring thoroughly to blend their flavors into the buttery sauce.
- Return chicken to skillet: Add the cooked chicken back into the skillet, tossing it well in the buttery herb sauce to coat all pieces evenly.
- Toss pasta with sauce and chicken: Add the drained linguine to the skillet and toss everything together until the pasta is thoroughly coated with the sauce and combined with the chicken.
- Add Parmesan cheese: Sprinkle the grated Parmesan cheese over the pasta and chicken mixture, stirring until the cheese melts and integrates fully into the sauce.
- Serve and garnish: Serve the Cowboy Butter Chicken Linguine hot, optionally garnished with extra chopped parsley or chives for a fresh, colorful finish.
Notes
- Ensure chicken pieces are cooked through to avoid any food safety issues; internal temperature should reach 165°F (74°C).
- Do not overcook the garlic when sautéing to prevent bitterness.
- You can adjust the crushed red pepper flakes amount based on your preferred spice level.
- Use freshly grated Parmesan cheese for the best flavor and melt quality.
- Fresh herbs can be substituted with dried if needed, but use about one-third of the amount.
- For a creamy variation, add a splash of heavy cream or half-and-half to the sauce in step 6.
