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Cowboy Butter Chicken Linguine with Garlic and Herbs finished recipe

Cowboy Butter Chicken Linguine with Garlic and Herbs

5 from 53 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 3 servings
Ingredients Method

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 (about 15 g) 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, for serving
  • Lemon wedges optional, for serving

Method
 

Method
  1. Bring a large pot of water to a boil over high heat. Add the 2 teaspoons salt once the water is boiling.
  2. Pat the chicken pieces dry with paper towels: Season them evenly with the salt, black pepper, smoked paprika, and garlic powder.
  3. Add the linguine to the boiling water and cook according to the package directions until just al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the linguine without rinsing it.
  4. While the pasta cooks, heat the olive oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. Add the chicken in a single layer. Cook for 6 to 8 minutes, turning occasionally, until browned and the thickest pieces reach 165°F (74°C). Work in two batches if necessary to avoid crowding.
  5. Transfer the cooked chicken to a clean plate and loosely cover it. Leave any browned bits in the skillet because they will add flavor to the sauce.
  6. Reduce the heat to medium: Add 2 tablespoons of the remaining butter, followed by the garlic, red pepper flakes, and smoked paprika. Cook for about 30 seconds, stirring constantly, until fragrant. Do not allow the garlic to brown.
  7. Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits. Whisk in the heavy cream, Dijon mustard, Worcestershire sauce, and lemon zest. Bring the mixture to a gentle simmer.
  8. Simmer for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly. It should coat the back of a spoon but still look loose enough to toss with pasta.
  9. Reduce the heat to low: Add the 3/4 cup Parmesan in small handfuls, whisking until each addition melts. If the sauce looks grainy, remove the skillet from the heat and whisk in 1 tablespoon of reserved pasta water.
  10. Add the remaining 3 tablespoons butter one piece at a time, whisking until smooth. Stir in the lemon juice, parsley, and chives. The sauce should look glossy, creamy, and evenly speckled with herbs.
  11. Add the drained linguine and cooked chicken, along with any juices from the plate. Toss over low heat for 1 to 2 minutes until everything is coated and hot. Add reserved pasta water 2 tablespoons at a time if the sauce is too thick.
  12. Remove the skillet from the heat and let the pasta rest for 5 minutes. Toss once more before serving, adding another splash of pasta water if needed. Garnish with additional Parmesan and serve with lemon wedges, if using.

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