Cowboy Butter Chicken Linguine: Bold Flavor in Every Bite
Cowboy Butter Chicken Linguine blends juicy seared chicken, garlic-herb cowboy butter, and silky linguine into a bold, buttery, and satisfying 30-minute dinner.
Ingredients
12 oz linguine
1 lb boneless skinless chicken thighs (or breasts), sliced
2 tbsp olive oil
1/2 tsp smoked paprika
Salt & black pepper to taste
6 tbsp unsalted butter
4 cloves garlic, minced
1 tbsp Dijon mustard
1 tbsp lemon juice
1/2 tsp red pepper flakes (optional)
2 tbsp chopped parsley
1 tbsp chopped chives
Instructions
Cook linguine in salted water until al dente. Reserve 1/2 cup of pasta water, then drain.
Season chicken with smoked paprika, salt, and pepper.
In a large skillet, heat olive oil over medium-high heat. Sear chicken until golden and cooked through, about 4–5 minutes per side. Remove and set aside.
In the same skillet, melt the butter. Add garlic and cook for 30 seconds until fragrant.
Stir in Dijon mustard, lemon juice, and red pepper flakes. Add 1/4 cup reserved pasta water and whisk to combine.
Return chicken to skillet, add linguine, and toss to coat. Add more pasta water as needed to thin the sauce.
Stir in chopped parsley and chives. Serve immediately.
Notes
Add sautéed spinach or cherry tomatoes for a veggie-packed version.
Reduce or omit red pepper flakes for a milder flavor.
Great with gluten-free pasta or shrimp as a variation.
Find it online: https://novarecipes.com/cowboy-butter-chicken-linguine/