Description
Cowboy Butter Chicken Pasta is the perfect weeknight meal—bold, buttery, and bursting with flavor. Tender seared chicken, garlicky cowboy butter sauce, and creamy linguine come together in one unforgettable dish.
Ingredients
2 large chicken breasts (boneless, skinless)
8 oz linguine pasta ( or your Favourite )
½ cup unsalted butter
4 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme leaves
1 teaspoon smoked paprika
1 teaspoon onion powder
½ teaspoon crushed red pepper flakes (optional)
Salt and pepper, to taste
1 cup chicken broth
1 tablespoon lemon juice
Freshly grated Parmesan cheese, for garnish
Instructions
Season the Chicken: Pat chicken dry and season with salt, pepper, paprika, onion powder, and red pepper flakes (if using).
Cook Chicken: In a large skillet, melt 2 tbsp butter over medium heat. Cook chicken 6–7 minutes per side or until golden and fully cooked. Remove and set aside.
Cook Pasta: While chicken cooks, boil linguine in salted water until al dente. Drain and reserve 1 cup of pasta water.
Make Sauce: In the same skillet, melt remaining butter. Add garlic, parsley, and thyme; sauté for 1–2 minutes. Add chicken broth and lemon juice. Simmer 2–3 minutes.
Slice Chicken: Cut cooked chicken into strips.
Combine: Toss linguine in the sauce, adding reserved pasta water until desired consistency. Fold in the chicken.
Serve: Plate and top with Parmesan and extra herbs if desired. Enjoy warm.
Notes
For extra zest, squeeze a little more lemon before serving.
Swap linguine with fettuccine or penne if desired.
Store leftovers in the fridge for up to 3 days.
Add broth or water when reheating.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 2 g
- Sodium: 490 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 145 mg