Description
This Cowboy Butter Chicken Linguine is a bold, flavorful dish combining tender chicken with a rich, zesty cowboy butter sauce. Packed with garlic, fresh herbs, a kick of heat, and a buttery, tangy twist, it’s tossed with al dente linguine for the ultimate comfort food with a spicy, savory edge.
Ingredients
Scale
- For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts, sliced into strips
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- For the Cowboy Butter Sauce:
- 1/2 cup (1 stick) unsalted butter, melted
- 4 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice (freshly squeezed)
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and black pepper, to taste
- For the Pasta:
- 12 oz linguine
- Salt for pasta water
- Optional Garnish:
- Grated Parmesan cheese
- Additional fresh herbs (parsley, chives)
- Lemon wedges
Instructions
- Cook the Linguine:
- Bring a large pot of salted water to a boil.
- Add the linguine and cook according to package instructions until al dente.
- Reserve 1/2 cup of pasta water, then drain and set aside.
- Prepare the Chicken:
- In a bowl, toss the chicken strips with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
- Heat a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, or until golden brown and cooked through. Remove from the skillet and set aside.
- Make the Cowboy Butter Sauce:
- In the same skillet, reduce heat to medium and add the melted butter.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add Dijon mustard, lemon juice, chopped parsley, chives, red pepper flakes, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir well to combine.
- Combine Everything:
- Return the cooked chicken to the skillet with the cowboy butter sauce.
- Add the cooked linguine and toss to coat. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
- Serve:
- Plate the linguine, garnish with Parmesan cheese, fresh herbs, and a squeeze of lemon if desired.
- Serve hot and enjoy!
Notes
- Adjust the spice level by reducing or increasing the red pepper flakes and cayenne.
- Swap chicken for shrimp or steak for a different protein twist.
- Add sautéed veggies like spinach, bell peppers, or mushrooms for extra flavor and texture.