Cowboy Butter Chicken Linguine
A comforting and quick meal of seared chicken in a silky herby butter sauce tossed with linguine, ready in just 30 minutes.
Ingredients
Pasta
- 12 ounces linguine (regular or whole wheat) Cook to al dente.
Chicken
- 1 pound boneless, skinless chicken breasts, cut into strips Easy to sear and quick to cook.
Butter Sauce
- 3 tablespoons unsalted butter The soul of the sauce.
- 2 tablespoons olive oil Helps with a golden sear.
- 4 cloves garlic, minced Aromatic and soulful.
- 1 teaspoon smoked paprika For a warm, smoky hug.
- 1 teaspoon Italian seasoning Herbaceous depth.
- 1/4 teaspoon red pepper flakes, optional A gentle lift of heat.
- 1/2 cup chicken broth To build the sauce without heavy cream.
- 1/2 cup grated Parmesan or nutritional yeast Adds a cheesy finish without dairy if you prefer.
- 1/2 lemon Juice of half a lemon Brightens the whole dish.
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for a cheerful finish
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, season the chicken strips with salt, pepper, smoked paprika, and half of the Italian seasoning.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches until golden and cooked through, about 3 minutes per side. Remove chicken and set aside.
- Reduce heat to medium, add butter to the skillet, then toss in the minced garlic and remaining Italian seasoning. Cook until fragrant, about 30 seconds.
- Pour in the chicken broth and scrape any browned bits from the bottom of the pan. Let the liquid reduce slightly, 2 to 3 minutes.
- Return the chicken to the pan, add the drained linguine, Parmesan, lemon juice, and a splash of reserved pasta water. Toss to coat everything in the butter sauce; add more pasta water if you want a looser sauce.
- Finish with a sprinkle of fresh parsley and an extra grind of black pepper. Serve immediately.
Notes
Serve this comforting food with a crisp green salad and warm crusty bread to mop up the sauce. For drinks, a chilled Pinot Grigio or a sparkling lemon water complements the lemony butter notes. Refrigerate leftovers in an airtight container for up to 3 days.