Cowboy Butter Chicken Linguine
Pan-seared chicken breast served over linguine coated in a creamy cowboy butter sauce made with butter, garlic, lemon juice, parsley, smoked paprika, and cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
2 chicken breasts
8 ounces linguine pasta
4 tablespoons butter
3 garlic cloves, minced
2 tablespoons lemon juice
2 tablespoons fresh parsley, chopped
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Salt, to taste
Black pepper, to taste
Instructions
Cook linguine pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
Season chicken breasts with salt, black pepper, smoked paprika, and cayenne pepper.
Heat 2 tablespoons of butter in a large pan over medium-high heat. Add chicken breasts and pan-sear until golden brown and cooked through, about 5-6 minutes per side. Remove chicken and let rest.
In the same pan, reduce heat to medium and add remaining 2 tablespoons butter. Add minced garlic and sauté until fragrant, about 1 minute.
Stir in lemon juice and chopped parsley, mixing well to create the cowboy butter sauce.
Add cooked linguine to the pan and toss to coat thoroughly with the sauce.
Slice chicken breasts and fan over the linguine twirled into a neat mound on shallow white plates.
Drizzle remaining sauce over the chicken and pasta. Garnish with additional parsley and a lemon wedge on the side.