Cowboy Butter Chicken Linguine
A hearty pasta dish with tender chicken in a rich and creamy cowboy butter sauce, perfect for busy weeknights or weekend gatherings.
Ingredients
For the Cowboy Butter Sauce
- ½ cup unsalted butter
- 3 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- ½ tsp red pepper flakes
- 1 tsp Worcestershire sauce
- 2 tbsp chopped fresh parsley
- Salt and black pepper, to taste
For the Chicken and Pasta
- 1 lb boneless, skinless chicken breast or thighs, sliced into strips
- 1 tbsp olive oil
- 12 oz linguine pasta
- ½ cup grated Parmesan cheese
- Extra parsley and lemon wedges for garnish (optional)
Instructions
Cooking the Pasta
- Cook the linguine according to package directions. Drain and set aside, keeping ½ cup of pasta water.
Cooking the Chicken
- Season the chicken strips with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Sear the chicken until golden brown and cooked through, about 6-8 minutes. Remove it from the skillet and set aside.
Making the Cowboy Butter Sauce
- In the same skillet, reduce heat to medium. Add the butter and let it melt.
- Stir in garlic, Dijon mustard, lemon juice, smoked paprika, cayenne pepper, red pepper flakes, and Worcestershire sauce. Simmer for 2-3 minutes until fragrant.
Combining Ingredients
- Return the cooked chicken to the skillet and toss to coat in the cowboy butter sauce.
- Add the cooked linguine and toss everything together. If needed, add a bit of reserved pasta water to loosen the sauce.
- Sprinkle with grated Parmesan cheese and fresh parsley. Serve hot with lemon wedges on the side if desired.
Notes
Make sure to not overcook the chicken; it should be juicy and tender. Adjust the spices based on your preference. Fresh herbs like basil or cilantro can also be added for extra flavor.