Cowboy Butter Chicken Linguine with Lemon and Garlic (Print-Friendly Version)
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.