Description
A bold and creamy fusion of American cowboy butter and Italian pasta comfort, Cowboy Butter Chicken Linguine is packed with garlic, herbs, smoky spices, and zesty lemon. Tender chicken slices are seared and tossed in a rich, flavorful butter sauce, then paired with perfectly cooked linguine for a satisfying and indulgent dish that’s quick to make and impossible to forget.
Ingredients
Scale
For the Chicken:
- 2 large boneless, skinless chicken breasts (sliced)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
For the Cowboy Butter Sauce:
- 6 tbsp unsalted butter
- 4 cloves garlic, grated or minced
- 1 tbsp Dijon mustard
- 1/2 tsp red pepper flakes
- Zest and juice of 1 lemon
- 2 tbsp chopped fresh parsley
- 1 tsp chopped chives or thyme
- Salt and pepper to taste
For the Pasta:
- 8 oz linguine
- Salt for pasta water
- 1/2 cup reserved pasta water (optional)
Optional Garnishes:
- Fresh parsley or chives
- Grated Parmesan
- Lemon wedges
Instructions
- Bring a large pot of salted water to a boil and cook linguine until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set pasta aside.
- Season sliced chicken with olive oil, salt, pepper, paprika, and garlic powder.
- Heat a large skillet over medium-high heat and sear chicken for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium and melt the butter.
- Add garlic and sauté for 30 seconds. Stir in Dijon mustard, red pepper flakes, lemon zest, and juice.
- Let sauce simmer for 1 minute. Return chicken and any juices to the skillet. Stir to coat and simmer for 2 more minutes.
- Add cooked pasta to the skillet and toss everything together. Use reserved pasta water to loosen the sauce if needed.
- Garnish with fresh herbs, Parmesan, and lemon wedges. Serve immediately.