Description
Cowboy Butter Chicken Pasta is a rich and satisfying comfort dish that combines perfectly seasoned, tender chicken breasts with linguine pasta tossed in a luscious garlic butter sauce infused with fresh herbs and a hint of smoked paprika. Garnished with Parmesan cheese, this meal is easy to prepare and delivers bold flavors in just 30 minutes, making it an ideal weeknight dinner.
Ingredients
Scale
Chicken and Seasonings
- 2 large chicken breasts (boneless, skinless)
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
Pasta
- 8 oz linguine pasta
Cowboy Butter Sauce
- ½ cup unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- ½ teaspoon crushed red pepper flakes (optional)
- 1 cup chicken broth
- 1 tablespoon lemon juice
Garnish
- Freshly grated Parmesan cheese, for garnish
- Additional fresh parsley or thyme (optional)
Instructions
- Cook the Pasta: Cook the linguine pasta according to the package instructions until al dente. Drain the pasta and set aside, reserving about 1 cup of the pasta water to adjust sauce consistency later if needed.
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with salt, pepper, smoked paprika, and onion powder for robust flavor.
- Cook the Chicken: Heat 1 tablespoon of butter in a large skillet over medium heat. Add the chicken breasts and cook for 6 to 7 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C).
- Rest and Slice Chicken: Remove the chicken from the skillet and let it rest for a few minutes to retain juices. Then slice the chicken into thin strips.
- Make the Cowboy Butter Sauce: In the same skillet, melt the remaining ½ cup of butter over medium heat. Add minced garlic, chopped parsley, fresh thyme leaves, and crushed red pepper flakes if using. Sauté for 1 to 2 minutes until the garlic is fragrant.
- Add Liquids: Pour in the chicken broth and lemon juice, stirring to combine all ingredients. Let the sauce simmer for 3 to 4 minutes to meld flavors and thicken slightly.
- Toss Pasta in Sauce: Add the cooked linguine to the skillet with the butter sauce. Toss to coat the pasta evenly. Use the reserved pasta water a little at a time to loosen the sauce as necessary, achieving your preferred consistency.
- Add the Chicken: Return the sliced chicken to the skillet and toss gently to incorporate it fully with the pasta and sauce.
- Serve: Plate the pasta and chicken mixture, then generously sprinkle with freshly grated Parmesan cheese.
- Garnish and Present: Optionally garnish with extra fresh parsley or thyme. Serve immediately to enjoy the dish at its best.
Notes
- Reserve pasta water to adjust sauce consistency if it becomes too thick.
- For extra spice, increase crushed red pepper flakes to taste or add a pinch of cayenne pepper.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
- This dish can be paired nicely with a crisp green salad or steamed vegetables for a balanced meal.
- Use freshly grated Parmesan for best flavor, and avoid pre-grated cheese which may not melt as well.
