Description
Indulge in the bold flavors of this Cowboy Butter Chicken Linguine recipe. Succulent chicken coated in a rich cowboy butter sauce, served over al dente linguine, and topped with Parmesan – a hearty and satisfying dish for any day of the week.
Ingredients
Linguine Pasta:
12 ounces
Chicken:
1½ pounds boneless skinless chicken breast or thighs (cut into bite-sized pieces)
Olive Oil:
2 tablespoons
Salt and Pepper:
to taste
Unsalted Butter:
½ cup (1 stick)
Garlic:
4 cloves (minced)
Dijon Mustard:
1 teaspoon
Lemon Juice:
1 tablespoon
Crushed Red Pepper Flakes:
½ teaspoon
Smoked Paprika:
½ teaspoon
Onion Powder:
½ teaspoon
Dried Thyme:
½ teaspoon
Dried Parsley:
½ teaspoon
Black Pepper:
¼ teaspoon
Salt:
¼ teaspoon
Fresh Parsley:
â…“ cup chopped
Grated Parmesan Cheese:
for serving
Instructions
- Cook the Linguine: Prepare linguine according to package instructions, reserving ½ cup of pasta water. Drain and set aside.
- Sear the Chicken: Season chicken pieces with salt and pepper. Sauté in olive oil until golden and fully cooked. Set aside.
- Prepare the Sauce: In the same skillet, melt butter and add garlic. Stir in mustard, lemon juice, spices, and herbs. Simmer for 2–3 minutes.
- Combine and Serve: Return chicken to the skillet, coat in the sauce. Add linguine, toss to combine. Adjust consistency with reserved pasta water. Garnish with parsley and Parmesan before serving.
Notes
- You can use shrimp instead of chicken for a seafood variation.
- Adjust spice level by altering the amount of red pepper flakes used.
- Leftovers can be reheated with a splash of cream or broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 635
- Sugar: 3 g
- Sodium: 390 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 140 mg
