Description
A rich, garlicky cowboy butter sauce with tender chicken and linguine, creating a quick yet decadent meal perfect for weeknight dinners.
Ingredients
- 8–12 oz linguine
- 1–1½ lb boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 2 Tbsp olive oil
- Salt & black pepper, to taste
- ¼–½ tsp paprika or smoked paprika
- ½ tsp garlic salt or garlic powder
- ¼ tsp crushed red pepper flakes (optional, adjust to taste)
- 4 Tbsp unsalted butter
- 4 cloves garlic, minced
- 1 Tbsp Dijon mustard
- 1–2 Tbsp fresh lemon juice (plus zest if desired)
- ½ cup heavy cream or chicken broth (for lighter option)
- ½ cup grated Parmesan (optional, for creamy richness)
- 1–2 Tbsp fresh parsley (plus extra for garnish)
Instructions
- Cook linguine in salted boiling water until al dente. Reserve ½ cup pasta water, then drain and set aside.
- Season chicken with salt, pepper, paprika, garlic salt, and red pepper flakes.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches until golden and cooked through (about 3–6 minutes per side depending on size). Remove and set aside.
- In the same pan, melt butter over medium heat. Add garlic and sauté until fragrant (~1 minute).
- Stir in Dijon, lemon juice, paprika, red pepper, and optionally herbs—cook for 2–3 minutes.
- Pour in heavy cream (or broth) and Parmesan; stir until smooth. If sauce is too thick, add reserved pasta water to reach desired consistency.
- Return chicken and linguine to the skillet. Toss until everything is well coated and heated through.
- Taste and adjust seasoning. Garnish with parsley (and extra Parmesan or lemon wedges if desired). Serve hot.
Notes
- Make it creamy: Add more heavy cream or cream cheese for extra richness.
- Add vegetables: Stir in sautéed spinach, mushrooms, zucchini, or cherry tomatoes before tossing pasta.
- Change protein: Shrimp, steak, or tofu work beautifully instead of chicken.
- Adjust heat: Omit cayenne/red pepper flakes for milder flavor or double them for extra spice.
- Refrigerator storage: Store leftovers in an airtight container for up to 3–4 days.
- Reheat: Warm gently in a skillet or microwave with a splash of broth or water to revive the sauce.
- Freezing: Not recommended as the buttery sauce may separate upon thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
