Description
Cowboy Butter Chicken Linguine is a flavorful twist on classic pasta dishes, featuring tender seared chicken breast tossed in a rich and spicy butter sauce with linguine. Enhanced with smoked paprika, Dijon mustard, and a hint of lemon juice, this hearty American main course offers a perfect balance of smoky, tangy, and spicy notes, making it an ideal easy weeknight meal.
Ingredients
Scale
Pasta
- 12 oz linguine pasta
Chicken
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
Butter Sauce
- 6 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon crushed red pepper flakes
Garnish
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped chives
- Optional: grated Parmesan cheese for topping
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare Chicken: Season the thinly sliced chicken breasts with salt, black pepper, smoked paprika, and garlic powder. Heat olive oil in a large skillet over medium heat, then sear the chicken for 4 to 5 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Make Cowboy Butter Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in Dijon mustard, lemon juice, and crushed red pepper flakes, allowing the sauce to simmer gently for 1 minute to meld the flavors.
- Toss Pasta with Sauce: Add the cooked linguine to the skillet with the cowboy butter sauce, tossing well to coat the noodles evenly. If the sauce is too thick, gradually add the reserved pasta water to loosen it to your desired consistency.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet, tossing it with the linguine and sauce to integrate the flavors.
- Garnish and Serve: Sprinkle chopped fresh parsley and chives over the dish. Optionally, top with grated Parmesan cheese for added richness. Serve immediately while hot for best taste.
Notes
- For a spicier dish, increase the amount of crushed red pepper flakes according to your heat preference.
- To make the sauce creamy, stir in a splash of heavy cream with the butter during cooking.
- This pasta pairs excellently with a fresh side salad or warm garlic bread for a complete meal.
