Description
A flavorful and easy-to-make Cowboy Butter Chicken Linguine featuring tender chicken breasts cooked in a rich buttery garlic sauce with a hint of spice, tossed with perfectly cooked linguine and finished with fresh parsley.
Ingredients
Scale
Chicken and Sauce
- 2 chicken breasts, sliced into strips
- 1/4 cup butter
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Pasta
- 8 oz linguine pasta
Garnish
- Fresh parsley for garnish
Instructions
- Cook the pasta: Cook linguine according to package instructions in salted boiling water until al dente. Drain the pasta and set it aside.
- Cook the chicken: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Season and cook the chicken: Add the sliced chicken strips to the skillet. Season with paprika, dried thyme, cayenne pepper, salt, and pepper. Cook the chicken for 7-8 minutes, stirring occasionally, until it is browned and cooked through.
- Combine with pasta: Stir in the lemon juice into the skillet, then add the cooked linguine pasta. Toss everything together thoroughly in the buttery, spiced sauce to evenly coat the pasta and chicken.
- Garnish and serve: Sprinkle freshly chopped parsley over the top for color and fresh flavor. Serve the Cowboy Butter Chicken Linguine hot immediately.
Notes
- For a creamier sauce, you can add a splash of heavy cream or half-and-half along with the lemon juice.
- Adjust the cayenne pepper to control the spice level according to your preference.
- Use fresh lemon juice for the best bright flavor.
- Fresh parsley adds a nice vibrant finish; you can substitute with basil or cilantro if preferred.
- Make sure not to overcook the chicken to keep it moist and tender.
