Description
A buttery, garlicky chicken linguine tossed in cowboy butter sauce with herbs, lemon, and smoky paprika. Ready in 30 minutes—weeknight comfort with bold flavor.
Ingredients
2 boneless, skinless chicken breasts
8 oz linguine pasta
½ cup unsalted butter
4 cloves garlic, minced
1 tbsp fresh parsley, chopped
1 tbsp fresh thyme leaves
1 tsp smoked paprika
1 tsp onion powder
½ tsp crushed red pepper flakes (optional)
Salt and pepper to taste
1 cup chicken broth
1 tbsp lemon juice
Freshly grated Parmesan cheese (for garnish)
Instructions
1. Pat chicken dry and season with salt, pepper, and a pinch of paprika.
2. Heat 2 tbsp butter in a skillet over medium heat. Cook chicken 6–7 minutes per side. Set aside to rest.
3. Cook linguine in salted water until al dente. Reserve 1 cup pasta water before draining.
4. In same skillet, melt remaining 6 tbsp butter. Sauté garlic, parsley, thyme, paprika, onion powder, and red pepper flakes for 1 minute.
5. Add chicken broth and lemon juice. Simmer for 2–3 minutes.
6. Toss linguine in sauce, add sliced chicken, and adjust consistency with pasta water.
7. Plate and top with Parmesan and more herbs.
Notes
Don’t overcook the chicken—use a thermometer to check 165°F internal temp.
Fresh herbs add the best flavor, but dried herbs work in a pinch (use ⅓ amount).
Store leftovers up to 3 days in the fridge.
Reheat with a splash of chicken broth to revive the sauce.
Try adding spinach, mushrooms, or using Cajun seasoning for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg