Description
This Irresistible Cowboy Butter Chicken Linguine is a flavorful and comforting pasta dish featuring juicy pan-seared chicken breasts tossed in a rich, garlicky butter sauce with a hint of spice and tang from Dijon mustard and lemon juice. Perfect for a hearty weeknight dinner or special occasion meal, it combines tender linguine with a savory cowboy butter sauce that brings bold southwestern-inspired flavors to your plate.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Sauce
- ½ cup (1 stick) unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon paprika
- 1 tablespoon fresh parsley, finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Pasta
- 8 ounces linguine
- ¼ cup reserved pasta water (if needed)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Reserve ¼ cup of the pasta water, then drain the pasta and set it aside.
- Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with paprika, kosher salt, and black pepper to infuse flavor before cooking.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 4 to 5 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing it thinly.
- Make Cowboy Butter Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about one minute until fragrant but not browned. Stir in the Dijon mustard, freshly squeezed lemon juice, crushed red pepper flakes, paprika, fresh parsley, kosher salt, and black pepper. Mix well to combine the cowboy butter sauce.
- Combine and Toss: Return the sliced chicken to the skillet with the sauce. Add the cooked linguine and toss everything together thoroughly to coat the pasta and chicken with the flavorful sauce. If the sauce is too thick, add reserved pasta water a little at a time to loosen it to your desired consistency.
- Serve: Garnish the dish with extra fresh parsley, lemon zest, or grated Parmesan cheese if desired. Serve immediately while hot for the best taste experience.
Notes
- For extra flavor, you can marinate the chicken in the seasoning for 30 minutes before cooking.
- If you prefer a spicier kick, increase the crushed red pepper flakes to ½ teaspoon.
- Use gluten-free linguine to make this dish gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- To reheat, warm gently in a skillet with a splash of water or broth to re-moisten the sauce.
