Cowboy Butter Chicken Linguine
A cozy, bold dish featuring juicy chicken and a buttery sauce tossed with linguine, perfect for weeknight dinners.
Ingredients
Main ingredients
- 8 oz Linguine Dried or fresh; substitute with spaghetti or fettuccine if needed.
- 2 breasts Chicken Boneless, skinless; thighs can be used for juiciness.
- 1 stick Butter For cowboy butter sauce; melt with garlic and herbs.
- 1/3 cup Parmesan Freshly grated; Pecorino can be used as a substitute.
Cowboy butter sauce ingredients
- 3 cloves Garlic Use fresh for best flavor.
- 1 lemon Lemon zest and juice Add for brightness.
- 1 tbsp Dijon mustard
- to taste Salt and pepper To season chicken and sauce.
- to taste Red pepper flakes Adjust for heat preference.
- to taste Fresh herbs (parsley, thyme, chives) Use a mix for the sauce.
Instructions
Preparation
- Gather all ingredients on your kitchen counter.
- Melt the butter in a skillet over medium heat.
- Add minced garlic and fresh herbs to the melted butter, stirring until fragrant.
- Zest and juice the lemon, then add to the butter mixture along with Dijon, salt, pepper, and red pepper flakes.
Cooking the Chicken
- Dice the chicken into bite-sized pieces.
- Season the diced chicken with salt and pepper and cook in the skillet until golden brown.
- Pour the cowboy butter sauce over the chicken, allowing it to soak in.
Cooking the Pasta
- Boil a pot of salted water and cook the linguine according to package instructions until al dente.
- Reserve a cup of pasta water, then drain the rest.
Combining Everything
- In the skillet, combine the cooked linguine with the chicken and cowboy butter sauce.
- Add reserved pasta water a little at a time until the desired creaminess is reached.
- Serve with a sprinkle of Parmesan and fresh parsley on top.
Notes
Leftovers taste even better the next day. Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to retain creaminess. For valuable variations, consider adding spinach or roasted vegetables before reheating.