Description
Imagine this: tender strips of seasoned chicken, tossed with perfectly cooked linguine, all coated in a rich, buttery, garlicky sauce that packs a punch of heat, lemon, herbs, and a touch of cowboy swagger. This ain’t your average pasta night. This is Cowboy Butter Chicken Linguine—and it means business.
Ingredients
For the chicken
2 boneless, skinless chicken breasts, sliced thin
1 tbsp olive oil
Salt and pepper to taste
½ tsp smoked paprika
½ tsp garlic powder
For the cowboy butter sauce
½ cup (1 stick) unsalted butter
4 garlic cloves, minced
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp red pepper flakes (adjust to taste)
1 tsp paprika
1 tbsp chopped parsley
½ tsp thyme
Salt and black pepper to taste
For the pasta
8 oz linguine
Grated parmesan and extra parsley for serving (optional but recommended)
Instructions
Step 1: Cook the Pasta
Bring a pot of salted water to a boil. Cook the linguine until al dente, according to package directions. Drain and set aside, reserving ½ cup pasta water.
Step 2: Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Season the chicken with salt, pepper, paprika, and garlic powder. Cook for about 5–6 minutes until golden and cooked through. Remove and set aside.
Step 3: Make the Cowboy Butter
In the same skillet, melt the butter over medium heat. Add the garlic and cook until fragrant—about 1 minute. Stir in the mustard, lemon juice, red pepper flakes, paprika, parsley, thyme, and a pinch of salt and pepper. Let everything bubble together for a minute to become rich and saucy.
Step 4: Toss It All Together
Add the chicken back into the skillet with the butter sauce. Then toss in the cooked linguine. Add a splash of pasta water to loosen it all up if needed. Stir well to coat every noodle in that cowboy goodness.
Step 5: Serve It Up
Twirl onto plates, top with parmesan and a sprinkle of fresh parsley. Kick back and dig in.
Notes
Use shrimp or steak strips instead of chicken
Swap linguine for fettuccine or penne
Make it creamy: add a splash of heavy cream to the butter sauce
Add sautéed mushrooms or spinach for extra veggies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~700 kcal
- Protein: ~35–40g