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Easy Cowboy Butter Chicken Linguine

Tender chicken and linguine pasta tossed in a rich, herb-infused cowboy butter sauce with garlic, fresh herbs, and a hint of heat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Cowboy Butter
  • 0.5 cup unsalted butter softened
  • 3 cloves garlic minced
  • 2 tbsp fresh parsley finely chopped
  • 1 tbsp fresh chives chopped
  • 1 tsp fresh thyme leaves
  • 0.5 tsp red pepper flakes
  • 0.5 tsp paprika
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 1 lemon zested and juiced
Chicken and Pasta
  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces
  • 12 ounces linguine pasta
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • 0.25 cup white wine or chicken broth
  • 0.25 cup fresh parsley for garnish
  • Grated Parmesan cheese optional, for serving

Equipment

  • Large skillet or wide pan
  • Large pot for pasta
  • Mixing bowls
  • Tongs or pasta forks

Method
 

  1. Make the cowboy butter by combining softened butter with minced garlic, parsley, chives, thyme, red pepper flakes, paprika, salt, pepper, lemon zest, and lemon juice in a bowl. Mix thoroughly and set aside.
  2. Bring a large pot of salted water to boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
  3. Season chicken pieces with garlic powder, onion powder, paprika, salt, and pepper. Toss to coat evenly.
  4. Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook 3-4 minutes per side until golden brown and cooked through (165°F internal temperature).
  5. Add white wine or broth to deglaze the pan, scraping up any browned bits. Let reduce for 1-2 minutes.
  6. Reduce heat to low. Add cooked linguine and cowboy butter to the pan. Toss with tongs until butter melts and coats pasta and chicken evenly.
  7. Add reserved pasta water if needed to achieve desired sauce consistency. Remove from heat.
  8. Taste and adjust seasoning. Serve immediately garnished with fresh parsley and optional Parmesan cheese.

Notes

Cowboy butter can be made up to 1 week in advance and stored in the refrigerator. For best results, use fresh herbs rather than dried. The pasta water helps create a silky sauce, so don't skip reserving it.