Cowboy Butter Chicken Linguine
Cowboy Butter Chicken Linguine is a delightful fusion of tender chicken, al dente linguine, and a rich, buttery sauce infused with garlic and lemon. This easy-to-make dish creates a warm, inviting atmosphere perfect for family gatherings or cozy weeknight dinners. With its vibrant flavors and comforting texture, it’s sure to impress your loved ones and keep them coming back for more!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Fusion
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 garlic cloves, minced
- 6 tbsp unsalted butter
- 8 oz linguine pasta
- ¼ cup fresh parsley, chopped
- 2 tbsp freshly squeezed lemon juice
- ½ tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
Instructions
- Cook linguine in salted boiling water until al dente; drain and set aside.
- Season chicken breasts with salt and pepper. In a large skillet over medium-high heat, melt half of the butter and cook chicken for 6-7 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove from skillet and let rest.
- In the same skillet, add remaining butter and sauté minced garlic until fragrant (about 1 minute). Stir in red pepper flakes and lemon juice until combined.
- Slice rested chicken into strips, return to the skillet along with cooked linguine and chopped parsley. Toss everything together gently.
- Serve immediately while warm, garnished with extra parsley or Parmesan if desired.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 550
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 140mg
Keywords: - For a lighter version, substitute whole wheat linguine or add more vegetables like bell peppers or spinach. - This dish can be prepared ahead by cooking the chicken and sauce separately; simply reheat before serving.