Description
This flavorful Cowboy Butter Chicken Linguine combines tender, spice-rubbed chicken breasts with a rich garlic butter sauce tossed with perfectly cooked linguine. The dish features a blend of smoky, savory spices and fresh herbs, finished with tangy Dijon mustard and lemon juice for a zesty kick. It’s a comforting and satisfying pasta meal that’s quick to prepare and sure to impress.
Ingredients
Scale
Pasta
- 1 pound linguine pasta
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package directions until al dente, about 9-11 minutes. Drain the pasta, reserving half a cup of pasta water, and set the pasta aside.
- Prepare Chicken: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season both sides of the chicken breasts evenly with garlic powder, onion powder, smoked paprika, cayenne pepper, dried thyme, dried oregano, salt, and black pepper.
- Cook Chicken: Place the seasoned chicken in the hot skillet. Cook for 6-7 minutes on each side until golden brown and the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.
- Make Sauce: In the same skillet, melt the unsalted butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in Dijon mustard and lemon juice until well combined.
- Adjust Sauce Consistency: If the sauce is too thick, gradually add some of the reserved pasta water to loosen it to your desired consistency.
- Slice Chicken: Cut the cooked chicken into thin strips or bite-sized pieces.
- Toss Pasta and Sauce: Add the drained linguine to the skillet with the sauce. Toss well to coat the pasta evenly.
- Add Chicken and Garnish: Return the sliced chicken to the skillet and gently mix to combine with the pasta and sauce. Sprinkle chopped parsley and grated Parmesan cheese over the top.
- Final Seasoning: Toss everything gently to combine. Taste the dish and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Serve: Serve the Cowboy Butter Chicken Linguine immediately, optionally garnished with extra Parmesan and parsley for presentation.
Notes
- Please check the pasta package for exact cooking times to achieve perfect al dente texture.
- Use fresh garlic for best flavor in the sauce.
- Reserve pasta water to adjust sauce thickness for a silky consistency.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F for safety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
