Cowboy Butter Chicken Linguine
A delicious pasta dish featuring tender chicken and a rich, creamy butter sauce with bold flavors, perfect for a cozy dinner or special occasion.
Ingredients
For the Cowboy Butter Sauce
- 0.5 cup unsalted butter for a rich, creamy base
- 4 cloves garlic, minced adds bold flavor
- 1 tablespoon Dijon mustard for a tangy kick
- 2 tablespoons lemon juice balances the richness
- 0.5 teaspoon red pepper flakes optional, for heat
- 1 teaspoon paprika adds warmth and depth
- 2 tablespoons fresh parsley, chopped for freshness
- Salt & black pepper to taste
For the Chicken & Pasta
- 1 pound boneless, skinless chicken breasts or thighs, sliced thinly
- 2 tablespoons olive oil for searing the chicken
- Salt & black pepper to taste
- 0.5 teaspoon garlic powder
- 12 ounces linguine pasta cooked according to package instructions
- 1 cup heavy cream for a velvety, creamy sauce
- 0.75 cup Parmesan cheese, grated for extra richness
Instructions
Preparation
- Season sliced chicken with salt, black pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden brown and fully cooked. Remove from the pan and set aside.
Cooking the Linguine
- Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
Making the Cowboy Butter Sauce
- In the same skillet, melt butter over medium heat.
- Stir in minced garlic, Dijon mustard, paprika, red pepper flakes, salt, and black pepper, cooking for 1-2 minutes until fragrant.
- Pour in lemon juice and heavy cream, stirring continuously.
- Stir in grated Parmesan, allowing it to melt into a smooth, creamy sauce.
Combining Everything
- Add cooked linguine and chicken back into the skillet. Toss well to coat everything in the sauce. If the sauce is too thick, add reserved pasta water a little at a time to loosen it.
- Sprinkle with fresh parsley and extra Parmesan before serving.
Notes
Be careful not to overcook the chicken to keep it juicy. If you like spice, don’t skip the red pepper flakes! For extra flavor, consider adding vegetables like spinach or bell peppers in the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of water or milk to loosen the sauce if needed.