Cowboy Butter Chicken Linguine (Print Version)
Creamy, buttery linguine with tender chicken pieces, aromatic garlic, and bright lemon, ready in just 30 minutes for a flavorful meal.
# Ingredients:
→ Protein
01 -
3 boneless, skinless chicken breasts (about 700g), cubed
→ Pasta
02 -
225g linguine pasta
→ Dairy
03 -
4 tbsp unsalted butter
04 -
250ml heavy cream
→ Aromatics & Seasonings
05 -
4 cloves fresh garlic, minced
06 -
2 tbsp fresh parsley, chopped
07 -
Juice of 1 lemon
08 -
1 tsp smoked paprika
09 -
Salt and pepper to taste
→ Liquids
10 -
250ml low-sodium chicken broth
# Steps:
01 -
Mince the garlic, cube the chicken breasts, and chop the fresh parsley. Have all ingredients measured and ready.
02 -
Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Before draining, reserve 60ml of pasta cooking water.
03 -
Season cubed chicken with salt and pepper. In a large skillet over medium heat, melt the butter. Add chicken and cook until golden brown on all sides, about 5-7 minutes.
04 -
Add minced garlic and smoked paprika to the skillet with the chicken. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
05 -
Pour in chicken broth and heavy cream, stirring to combine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook until the sauce slightly thickens, about 3-5 minutes.
06 -
Add the drained linguine to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a tablespoon at a time to reach desired consistency. Finish with freshly chopped parsley and lemon juice, stirring to incorporate.
# Notes:
01 -
For added flavor, consider substituting chicken with shrimp or adding vegetables like bell peppers or spinach.
02 -
Store leftovers in an airtight container in the refrigerator for up to three days; reheat gently on the stovetop.