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Cowboy Butter Chicken Pasta

A creamy, buttery pasta dish enveloping tender chicken and linguine, with a zing from garlic and lemon, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 oz linguine Cook according to package instructions
Sauce Ingredients
  • 1/2 cup butter Use unsalted butter for better control of seasoning
  • 4 cloves garlic, minced Sauté until fragrant
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice Freshly squeezed is best
  • 1 teaspoon dried parsley
  • 1 teaspoon smoked paprika
  • Salt to taste salt
  • Pepper to taste pepper
Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience
For Serving
  • Parmesan cheese Parmesan cheese for serving Grated or shaved, as preferred
  • Chopped parsley Chopped parsley for garnish

Method
 

Cooking Pasta
  1. Cook the linguine according to package instructions. Drain and set aside.
Making the Sauce
  1. In a large skillet, melt the butter over medium heat.
  2. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. Stir in the Worcestershire sauce, lemon juice, parsley, and smoked paprika.
  4. Add the shredded chicken to the skillet and stir until heated through.
  5. Add the cooked linguine to the skillet and toss to combine.
  6. Season with salt and pepper to taste.
Serving
  1. Serve hot, topped with Parmesan cheese and chopped parsley.

Notes

Got leftovers? This dish keeps well in the fridge for about 3-4 days in an airtight container. Reheat on the stove or in the microwave, adding a splash of water as needed.