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Cowboy Butter Chicken Linguine

Cowboy Butter Chicken Linguine

A deeply satisfying weeknight dinner, this Cowboy Butter Chicken Linguine features tender chicken and pasta coated in a zesty, herbaceous, and slightly spicy butter sauce. This vibrant and flavorful dish comes together in under 30 minutes, making it a perfect choice for a fast yet comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 ounces Linguine, or another long pasta like fettuccine or spaghetti
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons Olive Oil
  • Salt and Black Pepper to taste
  • 1/2 cup (1 stick) Unsalted Butter
  • 4 cloves Garlic, minced
  • 1 small Shallot, finely chopped
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Lemon Juice, freshly squeezed
  • 1 tablespoon Worcestershire Sauce
  • 1/4 cup Fresh Parsley, chopped
  • 2 tablespoons Fresh Chives, chopped
  • 1 teaspoon Fresh Thyme, minced
  • 1/2 teaspoon Red Pepper Flakes (or more, to taste)
  • 1/2 cup Heavy Cream
  • 1/2 cup Grated Parmesan Cheese, plus more for serving

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Whisk

Method
 

Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Just before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set it aside.
  2. Cook the Chicken: While the pasta is cooking, pat the chicken cubes dry and season generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
  3. Start the Sauce: Reduce the heat to medium and add the stick of butter to the same skillet. Once melted, add the minced garlic and chopped shallot. Cook for about 1-2 minutes until fragrant, scraping up any browned bits from the bottom of the pan.
  4. Build the Cowboy Butter: Whisk in the Dijon mustard, fresh lemon juice, and Worcestershire sauce. Stir in the fresh parsley, chives, thyme, and red pepper flakes. Let the mixture simmer for about a minute to allow the flavors to meld together.
  5. Make it Creamy: Slowly pour in the heavy cream, stirring constantly. Bring the sauce to a gentle simmer, then reduce the heat to low. Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
  6. Combine and Serve: Return the cooked chicken to the skillet. Add the drained linguine and toss everything together until the pasta and chicken are thoroughly coated in the glorious cowboy butter sauce. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.

Notes

For the best results, don't overcrowd the pan when cooking the chicken. Use fresh herbs and lemon juice for a vibrant flavor. Reserve the starchy pasta water; it's the secret to a silky sauce. Add Parmesan cheese over low heat to avoid a grainy texture. If your sauce breaks, remove it from the heat and whisk in a tablespoon of pasta water to emulsify it.