Cowboy Butter Chicken Linguine

Pan-seared chicken breasts, linguine and a sauce built in the same skillet: garlic, lemon juice, Worcestershire sauce, smoked paprika, oregano and a half cup of butter. The dish takes 30 minutes, 10 for prep and 20 on the stove, and serves 4.

Save this recipe for later:

The sauce is what the dish is about. After the chicken comes out of the pan, the butter goes in, the garlic cooks for a minute, and the lemon and Worcestershire cut through the richness. Tossed with the pasta and a little of its cooking water, it coats every strand.

What Goes in the Skillet

The exact amounts are on the recipe card. These are the ingredients that matter most.

• Chicken (2 boneless, skinless breasts, about 1 pound): seasoned with salt, pepper and smoked paprika, then seared until golden.
• Linguine (8 ounces): cook it in a large pot of salted boiling water and keep ½ cup of the pasta water.
• Unsalted butter (½ cup): it makes the sauce and coats the pasta. Better butter gives a richer taste.
• Garlic (4 cloves, minced): the fresher, the better.
• Lemon juice (1 tablespoon) and Worcestershire sauce (1 tablespoon): the lemon balances the butter, and the Worcestershire adds depth.
• Smoked paprika (1 teaspoon), dried oregano (1 teaspoon) and red pepper flakes (½ teaspoon): smoke, herb and heat. Adjust the pepper flakes to taste.
• Parsley (¼ cup) and Parmesan (¼ cup, optional): parsley goes on for freshness, and Parmesan adds richness if you want it.

Searing the Chicken and Building the Sauce

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 7 minutes on each side, until it is cooked through and golden brown. Leave it alone while it sears, so the crust forms. Move it to a board to rest for a few minutes before slicing.

In the same skillet, lower the heat to medium and add the rest of the butter. Cook the garlic for about 1 minute, until fragrant. Stir in the lemon juice, Worcestershire sauce, oregano and red pepper flakes, and simmer for 2 to 3 minutes. Add the linguine and toss to coat. If the sauce looks dry, add some of the reserved pasta water until it reaches the consistency you want.

Slice the chicken, lay it over the pasta, add the parsley and the Parmesan if you are using it, and serve right away.

Tips

• Adjust the spice. Start with less red pepper flakes or smoked paprika if you want a milder dish, then add more.
• Make it ahead. Cook the chicken and sauce in advance and keep them separately in the refrigerator. Reheat them and toss with freshly cooked linguine.
• Lighten it. Replace half of the butter with olive oil and use whole wheat linguine.

Ways to Change It

• Vegetables: add spinach or halved cherry tomatoes when you cook the garlic. The spinach wilts into the sauce and the tomatoes add sweetness.
• Other proteins: shrimp or tofu both take on the garlic herb butter.
• Other herbs: fresh basil or thyme can stand in for the oregano. Add them while you make the sauce.
• Lower-carb base: zucchini noodles or spaghetti squash can replace the linguine.

What to Serve With It

A side salad of mixed greens, cucumbers and cherry tomatoes, dressed with olive oil, vinegar and a pinch of salt, gives a crisp contrast to the buttery pasta. Roasted asparagus or broccoli, tossed in olive oil, salt and pepper and cooked until tender, also works. To drink, try sparkling water with a squeeze of lemon, or herbal tea.

Time and Nutrition

Prep takes 10 minutes and cooking takes 20, for 30 minutes in total. One serving has about 550 calories, 25 grams of fat, 45 grams of carbohydrates and 30 grams of protein.

FAQ

Can I use a different type of pasta?

Yes. Linguine is the usual choice, but other pasta shapes work. Zucchini noodles or spaghetti squash are lower-carb options that still take up the sauce.

How can this dish be made dairy-free?

Replace the butter with a dairy-free alternative such as coconut oil or vegan butter. Leave out the Parmesan or use a dairy-free cheese substitute.

How do leftovers keep?

In an airtight container in the refrigerator, for up to 3 days. Reheat in a skillet over low heat with a splash of water or broth to loosen the sauce. If you freeze it, store the chicken and pasta separately.

The Foodie Yummy Cookbook

12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.

Made it or loved it? Share this recipe

Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us