Description
This Irresistible Cowboy Butter Chicken Linguine is a flavorful and comforting pasta dish featuring juicy, paprika-seasoned chicken breasts tossed in a rich garlic butter sauce with a hint of Dijon mustard and lemon. Perfect for a weeknight dinner, this recipe balances spice and zest while delivering a creamy, satisfying meal that’s quick to prepare yet impressive in taste.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Cowboy Butter 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. Cook the linguine until al dente, according to package instructions. Reserve ¼ cup of the pasta water, then drain the pasta and set aside.
- Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with paprika, kosher salt, and black pepper.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4 to 5 minutes per side or until golden brown and cooked through. Remove from skillet and let rest for a few minutes, then slice into strips.
- Make Cowboy Butter Sauce: In the same skillet, reduce heat to medium and melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the Dijon mustard, freshly squeezed lemon juice, crushed red pepper flakes, additional paprika, chopped parsley, kosher salt, and black pepper. Mix well to combine the flavors.
- Combine and Toss: Return the sliced chicken and cooked linguine to the skillet with the sauce. Toss everything together to coat evenly. If the sauce seems too thick, add reserved pasta water gradually to loosen to desired consistency.
- Serve: Garnish with extra fresh parsley, lemon zest, or freshly grated Parmesan cheese if desired. Serve the dish hot and enjoy.
Notes
- Use fresh parsley for the best flavor and garnish.
- If you prefer less spice, reduce or omit the crushed red pepper flakes.
- Reserve pasta water is key to adjusting the sauce consistency—add a little at a time.
- Letting chicken rest after cooking keeps it juicy and tender.
- For a dairy-free option, substitute butter with a plant-based butter alternative.
