The Art of Ultimate Cowboy Butter Chicken Linguine Perfection

Perfect Chicken Searing Mastery

Master the technique of achieving golden-brown crust while maintaining juicy, tender chicken interior.

Compound Butter Excellence

Learn the skill of creating perfectly balanced cowboy butter with harmonious herb and spice blend.

Pasta Cooking Perfection

Perfect the method of cooking linguine to ideal al dente texture with proper salting technique.

Sauce Emulsification Technique

Master the art of using pasta water to create silky, clingy sauce that coats every strand.

Flavor Layering Strategy

Learn optimal timing for adding ingredients to build complex, bold flavor profile throughout dish.

Cowboy Butter Pasta Mastery Secrets for Perfect Garlic Herb Chicken Linguine

Butter Temperature: Ensure butter is fully softened at room temperature for easiest mixing and smoothest cowboy butter.

Chicken Thickness: Pound chicken breasts to even thickness for uniform cooking and perfect doneness throughout.

Pasta Water Magic: Reserved starchy pasta water helps create silky sauce that clings beautifully to linguine.

Fresh Herbs Priority: Use fresh herbs rather than dried for authentic cowboy butter flavor and vibrant color.

Heat Control: Don't add all cowboy butter at once - save some for final toss to preserve fresh herb flavor.

Make-Ahead Option: Prepare cowboy butter compound ahead and refrigerate up to one week or freeze for longer.

Cowboy Butter Chicken Linguine with Garlic Herb Compound Butter and Tender Pan-Seared Chicken

Name: Cowboy Butter Chicken Linguine with Garlic Herb Compound Butter and Tender Pan-Seared Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American Fusion
Ingredients: For the Chicken:; 1.5 pounds boneless skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; For the Pasta:; 1 pound linguine pasta; 2 tablespoons salt for pasta water; 1 tablespoon olive oil; For the Cowboy Butter Base:; 1 cup unsalted butter, softened; 6 cloves garlic, minced; 2 tablespoons fresh parsley, finely chopped; 1 tablespoon fresh chives, finely chopped; 1 tablespoon fresh thyme leaves; For the Cowboy Butter Spices:; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 2 teaspoons lemon zest; 1 teaspoon red pepper flakes; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper; For the Flavor Boosters:; 1/2 cup white wine or chicken broth; 1/4 cup reserved pasta water; 2 tablespoons capers, drained; 1 tablespoon Worcestershire sauce; For the Fresh Elements:

The ultimate comfort pasta featuring perfectly seasoned chicken, al dente linguine, and rich cowboy butter loaded with garlic, herbs, and spices. This restaurant-quality dish combines tender pan-seared chicken with silky pasta coated in a bold compound butter sauce that's packed with fresh herbs, lemon zest, and a hint of heat, creating an unforgettable meal that elevates simple pasta night to extraordinary dining experience perfect for weeknight dinners, date nights, or any time you crave bold flavors and satisfying comfort food.

Prep Time

20 Minutes

Cook Time

25 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Chicken:

1.5 pounds boneless skinless chicken breasts

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

For the Pasta:

1 pound linguine pasta

2 tablespoons salt for pasta water

1 tablespoon olive oil

For the Cowboy Butter Base:

1 cup unsalted butter, softened

6 cloves garlic, minced

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh chives, finely chopped

1 tablespoon fresh thyme leaves

For the Cowboy Butter Spices:

1 tablespoon Dijon mustard

1 tablespoon lemon juice

2 teaspoons lemon zest

1 teaspoon red pepper flakes

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

For the Flavor Boosters:

1/2 cup white wine or chicken broth

1/4 cup reserved pasta water

2 tablespoons capers, drained

1 tablespoon Worcestershire sauce

For the Fresh Elements:

1 cup cherry tomatoes, halved

1/2 cup fresh spinach leaves

3 tablespoons fresh basil, chopped

For the Finishing Touches:

1/2 cup Parmesan cheese, freshly grated

2 tablespoons fresh parsley, chopped

1 lemon, cut into wedges

Extra red pepper flakes for serving

For the Pan Sauce:

2 tablespoons butter

1 shallot, minced

Additional garlic cloves, minced

For Special Equipment:

Large cast iron skillet or heavy pan

Large pasta pot

Tongs

Meat thermometer

Instructions

Bring large pot of salted water to rolling boil for pasta cooking.

Pat chicken breasts dry with paper towels for better browning and searing.

Season chicken generously on both sides with salt, pepper, paprika, and garlic powder.

Heat olive oil in large cast iron skillet over medium-high heat until shimmering.

Add chicken breasts to hot skillet and cook without moving for 6-7 minutes.

Flip chicken and continue cooking for additional 6-7 minutes until internal temperature reaches 165°F.

Remove cooked chicken to cutting board, tent with foil, and let rest.

Meanwhile, prepare cowboy butter by combining softened butter with minced garlic in bowl.

Mix in chopped parsley, chives, thyme, Dijon mustard, and lemon juice thoroughly.

Add lemon zest, red pepper flakes, smoked paprika, and cayenne pepper to butter mixture.

Season cowboy butter with salt and pepper, mixing until well combined and smooth.

Cook linguine in boiling salted water according to package directions until al dente.

Reserve 1 cup pasta water before draining linguine through colander.

In the same skillet used for chicken, add minced shallot and cook until softened.

Pour white wine into skillet and scrape up browned bits from bottom of pan.

Add half of the cowboy butter to skillet, stirring until melted and fragrant.

Toss drained linguine in skillet with melted cowboy butter sauce.

Add reserved pasta water gradually to achieve desired sauce consistency and coating.

Stir in cherry tomatoes, capers, and Worcestershire sauce for added flavor depth.

Slice rested chicken breasts into strips or bite-sized pieces for serving.

Add fresh spinach to pasta, tossing until just wilted from residual heat.

Remove skillet from heat and stir in remaining cowboy butter until melted.

Toss pasta with fresh basil and grated Parmesan cheese for finishing touch.

Divide linguine among serving plates and top with sliced chicken pieces.

Garnish with fresh parsley, extra Parmesan, red pepper flakes, and lemon wedges.

Cowboy Butter Chicken Linguine with Garlic Herb Compound Butter and Tender Pan-Seared Chicken

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Cowboy Butter Chicken Linguine Perfection

Cowboy Butter Chicken Linguine with Garlic Herb Compound Butter and Tender Pan-Seared Chicken

Ingredients

Instructions