Can I use chicken thighs instead of chicken breasts?

Yes. Thighs stay juicy and are more forgiving. Just cook them a bit longer and make sure they are fully done.

How do I know the chicken is cooked without drying it out?

Cook until it is no longer pink in the center and the juices run clear. Pull it off the heat as soon as it is done, then let it rest.

Can I make Cowboy Butter Chicken Linguine ahead of time?

You can, but it is best fresh. If you do make it ahead, undercook the pasta slightly and reheat gently with a splash of water to bring the sauce back together.

What if my sauce breaks and looks greasy?

Lower the heat and add a splash of pasta water, then toss until it smooths out. This fixes it most of the time.

Is this kid friendly?

Yes, if you keep the spice low. Serve red pepper flakes on the side so adults can add heat.

Delicious Cowboy Butter Chicken Linguine in Just 30 Minutes

Name: Cowboy Butter Chicken Linguine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz Linguine, cooked until just tender (Salt pasta water well); 2 lbs Chicken breasts, sliced into thin cutlets or bite-sized pieces (Ensure pieces are evenly sized for even cooking); 1/2 cup Butter (Use unsalted butter for best flavor); 4 cloves Garlic, fresh minced (Minced garlic is recommended for best taste); 2 tbsp Lemon juice (Use fresh lemon juice for brightness); 1 tbsp Dijon mustard (Adds tang and depth); 1 tsp Smoked paprika (For smoky flavor); 1/4 tsp Red pepper flakes or cayenne (Optional for heat); to taste Salt and black pepper (For seasoning); 1/2 cup Pasta water (Reserve before draining the pasta); 1/4 cup Parsley, fresh (Chopped, for garnish); 2 tbsp Chives, fresh (Chopped, for garnish)

Description

A comforting and quick dinner option featuring buttery, garlicky chicken linguine that comes together in 30 minutes.

Ingredients

Pasta and Chicken

12 oz Linguine, cooked until just tender (Salt pasta water well)
2 lbs Chicken breasts, sliced into thin cutlets or bite-sized pieces (Ensure pieces are evenly sized for even cooking)

Cowboy Butter Sauce

1/2 cup Butter (Use unsalted butter for best flavor)
4 cloves Garlic, fresh minced (Minced garlic is recommended for best taste)
2 tbsp Lemon juice (Use fresh lemon juice for brightness)
1 tbsp Dijon mustard (Adds tang and depth)
1 tsp Smoked paprika (For smoky flavor)
1/4 tsp Red pepper flakes or cayenne (Optional for heat)
to taste Salt and black pepper (For seasoning)
1/2 cup Pasta water (Reserve before draining the pasta)

Herbs

1/4 cup Parsley, fresh (Chopped, for garnish)
2 tbsp Chives, fresh (Chopped, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preparation

Start the pasta water. Salt it well and cook linguine until just tender.
Season the chicken with salt, pepper, and a little smoked paprika.

Cooking Chicken

In a hot skillet, add oil and a small pat of butter, then add the seasoned chicken.
Cook the chicken without moving it too much until golden, then flip and cook until done.
Remove chicken from the skillet and set aside.

Making the Sauce

In the same skillet, lower the heat slightly and sauté minced garlic for about 30 seconds.
Add butter, lemon juice, Dijon mustard, smoked paprika, and red pepper flakes. Stir until melted.
Add a few splashes of pizza water to help the sauce turn silky.

Combining

Add drained linguine to the skillet and toss until coated in the sauce.
Return chicken to the skillet, tossing until warmed through.
Finish with fresh herbs, taste for salt, and add extra lemon juice if desired.

Notes

For a lighter version, substitute zoodles for linguine. Avoid overcooking the chicken and garlic for best results.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Main Course
Cuisine: American, Comfort Food