Cowboy Butter Chicken Linguine
Tender sautéed chicken breast served over al dente linguine, tossed in a creamy cowboy butter sauce made with butter, garlic, lemon juice, parsley, smoked paprika, and cayenne pepper. A rustic and refined dish featuring golden-brown chicken and vibrant green parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
2 chicken breasts
8 ounces linguine pasta
4 tablespoons butter
3 garlic cloves, minced
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Instructions
Cook linguine pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
Season chicken breasts with salt, black pepper, smoked paprika, and cayenne pepper.
Heat olive oil in a large skillet over medium heat. Add chicken breasts and sauté until golden brown and cooked through, about 6-7 minutes per side. Remove chicken and let rest.
In the same skillet, reduce heat to low and add butter. Once melted, add minced garlic and sauté until fragrant, about 1 minute.
Stir in lemon juice, chopped parsley, smoked paprika, and cayenne pepper. Mix well to create the cowboy butter sauce.
Slice the cooked chicken breasts.
Add cooked linguine to the skillet with the sauce and toss to coat evenly.
Plate the linguine by twirling it into a neat mound in the center of shallow white plates.
Arrange sliced chicken on top of the pasta, drizzle with additional sauce from the skillet.
Garnish with chopped fresh parsley before serving.