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Linguine and sliced chicken are coated in lemon-garlic butter without cream. Reserve pasta water before draining so the butter can coat the noodles evenly. Reserve pasta water before draining and keep it within reach of the skillet. This is a lemon-butter sauce without cream: toss over low heat and add water a tablespoon at a time, stopping when the linguine looks lightly coated. A pool of water means the pasta needs more tossing before any further addition. Keep the garlic moving in the remaining butter and add the lemon as soon as it becomes fragrant; browned or bitter garlic cannot be corrected with extra seasoning. Slice the cooked chicken before returning it to the pan so it warms without requiring another long simmer. Use this page’s measured ingredient list throughout rather than combining it with older mustard-and-herb versions.
The archived formula specifies three to four breasts without a weight. Choose pieces that fit the skillet in uncrowded batches and expect portion size to vary. This guide does not claim an exact serving count or nutrition estimate from that variable amount.
Ingredients and measurements
- 3–4 boneless, skinless chicken breasts
- 8 oz linguine pasta
- 1/2 cup unsalted butter
- 4 cloves fresh garlic, minced
- 2 tbsp freshly squeezed lemon juice
- 1 tsp paprika
- 1/2 tsp cayenne pepper, adjust to taste
- Salt and pepper, to taste
Preparation and baking
- Stage 1
Cook linguine according to its package. Reserve half a cup cooking water before draining. Season chicken with salt and pepper and even out very thick areas.
- Stage 2
Melt half the butter in a large skillet over moderate heat. Cook chicken in batches if needed, turning and adjusting heat until thick centers reach 165°F. Transfer to a clean board, rest briefly and slice.
- Stage 3
Lower the heat. Add remaining butter and garlic, stirring briefly without scorching. Add lemon juice, paprika and cayenne.
- Stage 4
Toss drained pasta through the butter, adding reserved water a tablespoon at a time only as needed for a light coating.
- Stage 5
Return sliced cooked chicken and warm through gently. Taste for seasoning and serve promptly.
No. This is the lemon-butter version, distinct from the creamy cowboy-butter linguine guide. The half cup of butter is divided between chicken cooking and finishing. Do not add the cream-based recipe’s extra salt or compound-butter quantities to this one. A little starchy water helps distribute melted butter across the pasta. Add only enough to loosen the coating while tossing. Pouring the entire reserved quantity in at once can leave a watery sauce. Use the pasta while warm so it mixes more readily.
How much chicken is intended?
The listed cayenne amount is a starting recipe quantity, and products vary in heat. Use less initially if needed, then taste the finished sauce after the chicken is cooked. Keep extra pepper available at the table rather than forcing every serving to the same heat level.
Is cream missing?
Refrigerate leftovers within two hours and use within three days. Keep covered and follow any shorter ingredient-label limit.
Why reserve pasta water?
For more recipes to serve alongside, see best cowboy butter chicken linguine or cowboy butter chicken dish. Use that recipe’s own quantities rather than mixing formulas. This is an editorial revision of the archived recipe, with clearer ingredient allocation and preparation checks. The linked food-safety reference supports temperature guidance, not the recipe proportions. A Pinch Of Lemon has not kitchen-tested this version. Existing photographs are illustrative. FoodSafety.gov cooking temperature chart.
Common Questions About This Recipe
- How much chicken is intended?
The archived formula specifies three to four breasts without a weight. Choose pieces that fit the skillet in uncrowded batches and expect portion size to vary. This guide does not claim an exact serving count or nutrition estimate from that variable amount.
- Is cream missing?
No. This is the lemon-butter version, distinct from the creamy cowboy-butter linguine guide. The half cup of butter is divided between chicken cooking and finishing. Do not add the cream-based recipe’s extra salt or compound-butter quantities to this one.
- Why reserve pasta water?
A little starchy water helps distribute melted butter across the pasta. Add only enough to loosen the coating while tossing. Pouring the entire reserved quantity in at once can leave a watery sauce. Use the pasta while warm so it mixes more readily.
- What if the seasoning is too hot?
The listed cayenne amount is a starting recipe quantity, and products vary in heat. Use less initially if needed, then taste the finished sauce after the chicken is cooked. Keep extra pepper available at the table rather than forcing every serving to the same heat level.