Creamy Cowboy Butter Chicken Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 large chicken breasts (boneless, skinless)
02 -
8 oz linguine pasta
03 -
½ cup unsalted butter
04 -
4 cloves garlic, minced
05 -
1 tablespoon fresh parsley, chopped
06 -
1 tablespoon fresh thyme leaves
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon onion powder
09 -
½ teaspoon crushed red pepper flakes (optional)
10 -
Salt and pepper, to taste
11 -
1 cup chicken broth
12 -
1 tablespoon lemon juice
13 -
Freshly grated Parmesan cheese, for garnish
# Instructions:
01 -
Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, smoked paprika, onion powder, and crushed red pepper flakes (if using).
02 -
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature 165°F). Remove and set aside.
03 -
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain, reserving 1 cup of pasta water.
04 -
In the same skillet, melt remaining 6 tablespoons butter over medium heat. Add minced garlic, parsley, and thyme, and sauté for 1-2 minutes until fragrant.
05 -
Add chicken broth and lemon juice, stirring to combine. Simmer 2-3 minutes. Season to taste.
06 -
Slice chicken into strips. Add pasta to sauce, tossing and adding reserved pasta water as needed. Fold in chicken. Serve topped with Parmesan cheese and extra herbs.
# Notes:
01 -
Can adjust spice level by modifying red pepper flakes
02 -
Save pasta water to adjust sauce consistency
03 -
Use freshly grated Parmesan for best results