Cowboy Butter Chicken Linguine (Print-Friendly Version)

Tender chicken and linguine in a rich, zesty cowboy butter sauce – an impressive one-pan dinner ready in just 30 minutes.

# What You Need:

→ For the Chicken

01 - 2 boneless, skinless chicken breasts, cubed
02 - 1 tbsp olive oil
03 - 1 tbsp unsalted butter
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - ½ tsp smoked paprika
07 - ¼ tsp cayenne pepper (optional)
08 - Salt and black pepper, to taste

→ For the Pasta

09 - 225g linguine
10 - Salted water, for boiling
11 - 60ml reserved pasta water

→ For the Cowboy Butter Sauce

12 - 115g unsalted butter, softened
13 - 2 garlic cloves, minced
14 - 60ml chicken broth
15 - 60ml heavy cream
16 - 60g grated Parmesan cheese
17 - 1 tbsp Dijon mustard
18 - 1 tbsp lemon juice
19 - 2 tbsp fresh parsley, chopped
20 - ½ tsp crushed red pepper flakes (optional)

# How to Make It:

01 - Bring a large pot of generously salted water to a boil. Cook linguine until al dente, about 9–11 minutes. Before draining, reserve 60ml of pasta water. Drain and lightly toss with olive oil to prevent sticking. Set aside.
02 - While the pasta cooks, combine garlic powder, onion powder, paprika, cayenne (if using), salt, and pepper in a bowl. Toss cubed chicken in this mixture until evenly coated. Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken in a single layer for 3–4 minutes per side, until golden brown and fully cooked (internal temperature of 74°C). Transfer to a plate and tent with foil to keep warm.
03 - Using the same skillet without cleaning it, reduce heat to medium-low. Add the softened butter and allow it to melt gently. Stir in minced garlic and sauté for 30–60 seconds until fragrant. Add chicken broth, lemon juice, and Dijon mustard. Whisk and simmer for 2 minutes. Incorporate heavy cream and Parmesan, stirring until smooth and creamy. Maintain a gentle simmer until the sauce slightly thickens, being careful not to boil.
04 - Return the chicken with accumulated juices to the skillet. Add the cooked linguine and use tongs to thoroughly coat pasta and chicken with sauce. Add reserved pasta water as needed to achieve desired consistency and properly emulsify the sauce. Simmer for 1–2 minutes to allow flavors to meld.
05 - Remove from heat and stir in fresh parsley. Garnish with additional parsley, freshly cracked black pepper, and red pepper flakes if desired. Serve immediately with lemon slices or wedges for a bright finish.

# Additional Tips:

01 - Use high-quality European-style butter with higher fat content for a deeper, richer sauce
02 - Cut chicken into uniform 1-inch cubes to ensure even cooking and juicy texture
03 - Keep the sauce just under a simmer after adding cream to prevent separation
04 - A splash of reserved pasta water helps the sauce cling to every strand of pasta

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