Here’s a Cowboy Butter Chicken Linguine recipe – creamy, garlicky, herby, and a little spicy with that cowboy butter twist. 🤠🍝🔥
📝 Ingredients
For Cowboy Butter Sauce:
½ cup (1 stick) unsalted butter, melted
4 cloves garlic, minced
1 tsp Dijon mustard
1 tsp smoked paprika
½ tsp cayenne pepper (adjust to taste)
½ tsp chili flakes
1 Tbsp lemon juice + 1 tsp zest
1 Tbsp fresh parsley, chopped
1 Tbsp fresh chives, chopped
1 Tbsp fresh thyme, chopped (or 1 tsp dried)
Salt & black pepper, to taste
For Chicken & Pasta:
12 oz linguine pasta
2 chicken breasts, cut into bite-sized strips
2 Tbsp olive oil
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
½ cup chicken broth (or pasta water)
½ cup grated Parmesan cheese
Optional: red pepper flakes, extra parsley for garnish
👨🍳 Instructions
Cook Pasta
Boil linguine in salted water until al dente. Reserve ½ cup pasta water, then drain.
Make Cowboy Butter Sauce
In a small saucepan, melt butter. Add garlic and sauté 30 seconds.
Stir in Dijon mustard, paprika, cayenne, chili flakes, lemon juice, zest, parsley, chives, thyme, salt, and pepper.
Keep warm on low heat.
Cook Chicken
Season chicken pieces with garlic powder, onion powder, paprika, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes until golden and fully cooked. Remove from pan.
Combine Everything
In the same skillet, add cowboy butter sauce and chicken broth (or pasta water).
Toss in cooked linguine and Parmesan. Stir until creamy and coated.
Add chicken back in, toss well.
Serve
Garnish with extra parsley, lemon wedges, or Parmesan.
Serve hot with garlic bread or a fresh salad.
👉 This dish is rich, zesty, and slightly spicy – perfect comfort food with a cowboy kick!
Would you like me to also give you a creamy version (adding heavy cream to the cowboy butter sauce) for extra richness?