Description

A bold, creamy pasta dish with juicy chicken and a zesty cowboy butter sauce, Cowboy Butter Chicken Linguine is the ultimate comfort food with a little wild west flair.

Ingredients

2 boneless, skinless chicken breasts, thinly sliced
8 oz linguine
2 tbsp olive oil
4 tbsp unsalted butter
3 cloves garlic, finely minced
1 tsp lemon zest
2 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
1 tsp Dijon mustard
1/2 tsp red chili flakes (adjust to taste)
1/2 tsp paprika
1/2 tsp smoked paprika
Salt and pepper to taste
1/3 cup grated Parmesan cheese

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Instructions

Slice chicken into thin strips and season with salt, pepper, paprika, and smoked paprika.
Heat olive oil in a skillet over medium-high heat. Sear chicken until golden and cooked through. Set aside and cover loosely with foil.
Cook linguine in salted water until al dente. Reserve 1 cup pasta water and drain.
In the same skillet, melt butter. Add garlic and cook until fragrant. Stir in chili flakes, Dijon mustard, paprikas, lemon zest, and juice.
Stir in parsley and chives. Return chicken to skillet and coat in sauce.
Add drained linguine, reserved pasta water, and Parmesan cheese. Toss until sauce is creamy and clings to pasta.
Serve hot, garnished with extra herbs, Parmesan, and chili flakes if desired.

Notes

Garnish with more fresh herbs, chili flakes, or lemon juice for brightness.
Pairs well with a green salad or garlic bread.
Use shrimp, steak, or mushrooms as protein variations.
Store leftovers in fridge for up to 3 days or freeze for up to 1 month.