Smoky Cowboy Butter Chicken Linguine (Print Version)

Cowboy Butter Chicken Linguine: Get ready for smoky, garlicky chicken in a rich, buttery sauce over linguine. Your easy, comforting weeknight dinner is here!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains dairy, gluten

# Ingredients:

→ Main Players

01 - 2 boneless, skinless chicken breasts
02 - 12 oz linguine

→ Cowboy Butter Blend

03 - 1/2 cup unsalted butter
04 - 4-5 cloves garlic, minced
05 - 1 tsp smoked paprika
06 - 1/2 tsp red pepper flakes (or more, to taste)
07 - Salt and freshly ground black pepper, to taste

→ Fresh Touches

08 - 1/4 cup fresh parsley, chopped
09 - 2 tbsp fresh chives, chopped
10 - 1 tbsp fresh lemon juice

→ Pantry Staples

11 - 1 tbsp olive oil
12 - 1 cup chicken broth
13 - Reserved pasta water, as needed

# Instructions:

01 - First things first, get that chicken ready. I usually pat my chicken breasts super dry – this is crucial for getting a good sear, trust me, I've skipped this step once and ended up with sad, steamed chicken. Season it generously with salt and pepper. While that's happening, get a big pot of water boiling for your linguine. Remember to salt the water until it tastes like the ocean; that's where the flavor starts for any good pasta dish. Honestly, I always forget to salt the water properly and then kick myself later!
02 - Heat a large skillet over medium-high heat with a drizzle of olive oil. Once it's shimmering, add your chicken. Don't overcrowd the pan, or you won't get that gorgeous golden crust! Let it cook for about 5-7 minutes per side, until it's cooked through and has a beautiful color. I always peek a little too early, but resist the urge to flip it too soon! Once it's done, take it out, let it rest, and then slice it into nice, bite-sized pieces. Resting is important, it keeps the chicken juicy, I promise.
03 - In the same skillet (don't clean it, those browned bits are flavor!), melt your unsalted butter over medium heat. Now for the magic: toss in the minced garlic, smoked paprika, red pepper flakes, and a good pinch of salt and pepper. Oh, the smell! It's just heavenly, instantly filling the kitchen with warmth. Let it sizzle for about a minute, just until the garlic is fragrant – don't let it burn, that's a sad, sad mistake I've made before. Keep stirring; you want those spices to bloom.
04 - Pour in your chicken broth and bring it to a gentle simmer. This helps deglaze the pan and incorporate all those delicious bits. Let it cook for about 2-3 minutes, just until it thickens ever so slightly. This is where the sauce really comes alive, getting rich and flavorful. I sometimes add a tiny splash of white wine here if I have an open bottle, just for extra depth, but it's totally optional. Keep it bubbling gently.
05 - By now, your linguine should be perfectly al dente. Drain it, reserving about a cup of the pasta water – this is your secret weapon for the perfect sauce consistency! Add the cooked linguine and sliced chicken back into the skillet with the cowboy butter sauce. Toss everything together really well, making sure every strand of pasta and every piece of chicken is coated. If it looks a little too thick, splash in some of that reserved pasta water until it's just right. This step always gets messy for me, but it's part of the fun!
06 - Stir in the fresh parsley and chives. Give it a good squeeze of fresh lemon juice. Taste and adjust seasonings – maybe a little more salt, another pinch of pepper? This is your dish, make it sing! Serve immediately, perhaps with a little extra sprinkle of fresh herbs. The colors, the aroma, the creamy texture... it’s just so satisfying. Honestly, seeing it all come together is my favorite part of making Cowboy Butter Chicken Linguine.

# Notes:

01 - Don't skip resting the chicken; it keeps it juicy and tender, a mistake I made too many times!
02 - Gently reheat leftovers on the stovetop with a splash of broth to keep the sauce from separating.
03 - If you're out of fresh chives, green onions are a pretty good stand-in, but fresh is better!
04 - Serving with crusty garlic bread is a must for soaking up all that amazing sauce.

# Equipment Needed:

01 - Large skillet
02 - large pot
03 - cutting board
04 - sharp knife

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 35g

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