Name: Cowboy Butter Chicken Linguine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts (sliced thin or pounded); 1 tbsp olive oil; ½ tsp salt; ½ tsp black pepper; ½ tsp paprika; ½ tsp garlic powder; ½ cup (1 stick) unsalted butter; 4 cloves garlic, minced; 1 tbsp Dijon mustard; 1 tbsp lemon juice (plus extra lemon wedges for serving); 1 tsp lemon zest; ½ tsp crushed red pepper flakes (adjust to taste); 1 tbsp fresh parsley, chopped; 1 tsp fresh thyme or ½ tsp dried thyme; ½ tsp smoked paprika; Salt and black pepper to taste; 8 oz linguine (or your favorite pasta); Salt for boiling water; 2 tbsp reserved pasta water; Grated Parmesan (optional, for topping)

Description

Bold, buttery, and packed with flavor, Cowboy Butter Chicken Linguine brings a zesty twist to classic comfort food. Juicy pan-seared chicken is tossed in a rich cowboy butter sauce—infused with garlic, lemon, Dijon, and herbs—then mixed with tender linguine for a pasta dish that’s smoky, savory, and unforgettable. It’s quick enough for a weeknight dinner, yet impressive enough for entertaining guests.

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Ingredients

Scale

For the Chicken:

2 large boneless, skinless chicken breasts (sliced thin or pounded)
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder

For the Cowboy Butter Sauce:

½ cup (1 stick) unsalted butter
4 cloves garlic, minced
1 tbsp Dijon mustard
1 tbsp lemon juice (plus extra lemon wedges for serving)
1 tsp lemon zest
½ tsp crushed red pepper flakes (adjust to taste)
1 tbsp fresh parsley, chopped
1 tsp fresh thyme or ½ tsp dried thyme
½ tsp smoked paprika
Salt and black pepper to taste

For the Pasta:

8 oz linguine (or your favorite pasta)
Salt for boiling water
2 tbsp reserved pasta water
Grated Parmesan (optional, for topping)

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Instructions

Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook linguine according to package instructions until al dente.
Reserve 2 tbsp of pasta water, then drain and set aside.

Step 2: Season and Cook the Chicken
Pat chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
Heat olive oil in a large skillet over medium-high heat.
Add chicken and cook for 4–5 minutes per side, or until golden brown and cooked through.
Transfer to a plate and let rest for a few minutes, then slice thinly.

Step 3: Make the Cowboy Butter Sauce
In the same skillet, lower the heat to medium and add butter.
Once melted, stir in garlic and sauté for 30 seconds until fragrant.
Add Dijon mustard, lemon juice, lemon zest, red pepper flakes, parsley, thyme, smoked paprika, salt, and pepper.
Stir and simmer for 2–3 minutes to let the flavors come together.

Step 4: Combine Everything
Add the cooked linguine to the skillet and toss to coat in the cowboy butter sauce.
Add a splash of the reserved pasta water to help the sauce cling to the noodles.
Stir in the sliced chicken and cook for another minute until everything is heated through.

Step 5: Serve Hot
Plate the Cowboy Butter Chicken Linguine in bowls.
Top with extra chopped parsley, a squeeze of lemon, and grated Parmesan if desired.
Serve immediately and enjoy!

Notes

Pound Chicken Evenly – Ensures quick and uniform cooking.
Use Fresh Herbs – Fresh parsley and thyme add brightness and aroma.
Don’t Skip the Lemon – The zest and juice balance the richness of the butter.
Control the Heat – Add more or less red pepper flakes based on your spice preference.
Reserve Pasta Water – It helps create a silky, emulsified sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: American