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Cowboy Butter Chicken Linguine with Garlic and Herbs finished recipe

Cowboy Butter Chicken Linguine with Garlic and Herbs

A creamy pasta dish featuring seared chicken, garlic, and herbs in a flavorful cowboy butter sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 20 minutes
Ingredients Method Notes

Ingredients
  

For the Linguine
  • 12 ounces dry linguine
  • 2 teaspoons fine sea salt for the pasta water
  • 1 cup reserved pasta cooking water as needed
For the Chicken
  • 1 1/4 pounds boneless, skinless chicken breasts cut into 1-inch pieces
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
For the Cowboy Butter Sauce
  • 6 tablespoons unsalted butter divided
  • 5 medium garlic cloves finely minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon smoked paprika
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 3/4 cup finely grated Parmesan cheese
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh chives
For Serving
  • 2 tablespoons finely grated Parmesan cheese optional
  • Lemon wedges optional

Method
 

Method
  1. Refrigerate leftovers within 2 hours of cooking. Store the pasta and chicken in an airtight container for up to 3 days.
  2. Reheat individual portions in a covered skillet over medium-low heat. Add 1 to 2 tablespoons of chicken broth, water, or cream and stir gently until the sauce becomes smooth and the chicken reaches 165°F (74°C). Microwave reheating is also possible, but use reduced power and stir frequently to prevent the sauce from separating.
  3. Freezing is not recommended because cream sauces can become grainy and the linguine may soften after thawing.

Notes

The chicken should reach an internal temperature of 165°F (74°C) for safe consumption.

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