Description
Cowboy Butter Chicken Linguine is a bold, flavorful pasta dish that combines the richness of cowboy butter—infused with garlic, lemon, Dijon, and herbs—with tender chicken and silky linguine. It’s zesty, buttery, and perfectly satisfying for a hearty dinner with a touch of wild west flair.
Ingredients
For the chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
1 tsp smoked paprika
1/2 tsp garlic powder
For the cowboy butter sauce:
1/2 cup unsalted butter
4 garlic cloves, minced
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp lemon zest
1/4 tsp crushed red pepper flakes
1 tbsp chopped parsley
1/2 tsp smoked paprika
Salt and pepper to taste
For the pasta:
12 oz linguine
Water for boiling
Salt for pasta water
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain and set aside.
Season the chicken breasts with salt, pepper, smoked paprika, and garlic powder. Heat olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side or until fully cooked. Remove from the skillet and slice into strips.
In the same skillet, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the Dijon mustard, lemon juice, lemon zest, red pepper flakes, parsley, smoked paprika, and a pinch of salt and pepper. Simmer gently for 2-3 minutes to blend the flavors.
Add the cooked linguine to the skillet and toss to coat evenly in the cowboy butter sauce. Add the sliced chicken on top and let everything heat together for 1-2 minutes.
Serve immediately, garnished with extra parsley or lemon wedges if desired.