Cowboy Butter Chicken Linguine Recipe
Warm up with this Cowboy Butter Chicken Linguine Recipe full of garlic butter, herbs, chili, and tender chicken in creamy linguine.
Equipment
- Large skillet
- Pot for boiling pasta
- Tongs
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Wooden spoon or spatula
- Grater (for fresh lemon zest or parmesan)
Ingredients
For the Cowboy Butter:
- 6 tbsp unsalted butter
- 5 cloves garlic minced
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp smoked paprika
- 1 tsp chili flakes or more to taste
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- Salt and pepper to taste
For the Chicken Linguine:
- 2 large chicken breasts sliced thin
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper
- 12 oz linguine
- 1 cup pasta water reserved
- 1/3 cup grated parmesan
- Extra herbs for topping
Instructions
Cook the Pasta
- Boil your linguine in salted water until al dente. Reserve at least 1 cup of pasta water, then drain and set aside.
Season the Chicken
- In a bowl, toss chicken with paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper.
Sear the Chicken
- Heat olive oil in a skillet over medium-high. Add the chicken slices and cook until golden brown and cooked through. Remove and set aside.
Make the Cowboy Butter
- In the same skillet, melt the butter. Add garlic and cook until fragrant. Stir in mustard, lemon juice, zest, paprika, chili flakes, parsley, and chives. Mix well.
Build the Sauce
- Add the cooked chicken back into the skillet. Pour in a splash of pasta water and stir until glossy.
Add Linguine
- Toss in the pasta, coating each strand with cowboy butter. Add parmesan and more pasta water as needed until the sauce becomes creamy and silky.
Serve
- Top with extra herbs and a sprinkle of chili flakes. Serve warm.