Description
Tender chicken, linguine, and a zesty garlic butter sauce come together in this 30-minute cowboy butter pasta. Rich, flavorful, and weeknight-friendly.
Ingredients
For the Chicken:
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1½ lbs chicken breasts or thighs, chopped
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½ tsp garlic powder
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½ tsp paprika
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Salt & pepper, to taste
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1 tbsp olive oil
For the Pasta:
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12 oz linguine
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Salted water for boiling
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1 cup reserved pasta water
For the Cowboy Butter Sauce:
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½ cup (1 stick) unsalted butter
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4–5 garlic cloves, minced
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Zest and juice of 1 lemon
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1 tbsp Dijon mustard
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½ tsp red pepper flakes
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½ tsp paprika
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Salt & pepper, to taste
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¼ cup chopped parsley
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2 tbsp chives (optional)
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Optional: ¼ cup grated Parmesan, 1 cup baby spinach
Instructions
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Boil linguine in salted water until al dente. Reserve 1 cup pasta water, drain.
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Season chicken with garlic powder, paprika, salt & pepper.
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Sear chicken in olive oil until browned and cooked through. Set aside.
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In same pan, melt butter. Add garlic, lemon zest/juice, Dijon, red pepper, paprika. Simmer 2–3 minutes.
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Return chicken and pasta to pan. Toss with sauce and splash of pasta water.
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Stir in parsley, chives, and optional Parmesan/spinach. Serve hot.
Notes
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Add chili for more heat.
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Use shrimp or tofu instead of chicken for variation.
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Store leftovers up to 3 days, reheating with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Cuisine: American-Inspired Fusion
Nutrition
- Calories: ~550 per serving