Ingredients
Equipment
Method
- Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, smoked paprika, onion powder, and crushed red pepper flakes if you are using them.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken breasts and cook for 6 to 7 minutes per side, until the chicken is golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set it aside.
- While the chicken cooks, bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain the pasta, reserving 1 cup of pasta water.
- In the same skillet used to cook the chicken, melt the remaining 6 tablespoons of butter over medium heat. Add the minced garlic, parsley, and thyme, and sauté for 1 to 2 minutes until fragrant.
- Pour in the chicken broth and lemon juice, stirring to combine. Bring the mixture to a simmer and cook for 2 to 3 minutes to allow the flavors to meld.
- Taste the sauce and adjust seasoning with salt, pepper, and additional lemon juice if needed.
- While the sauce simmers, slice the cooked chicken breasts into thin strips.
- Add the drained linguine to the skillet with the cowboy butter sauce. Toss the pasta in the sauce, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
- Gently fold in the sliced chicken and stir to combine.
- Divide the cowboy butter chicken linguine among plates, and sprinkle with freshly grated Parmesan cheese.
- Garnish with additional parsley and thyme, and serve immediately.
Notes
This recipe focuses on bold, buttery, and savory flavors. If you prefer a milder sauce, reduce the amount of crushed red pepper flakes or omit them entirely. The reserved pasta water is key to creating a creamy sauce that coats the linguine well.