Cowboy Butter Chicken Linguine (Print Version)
# Ingredients:
→ Main ingredients
01 -
2 boneless, skinless chicken breasts, cut into bite-sized cubes
02 -
8 oz linguine pasta
03 -
1 tablespoon olive oil
04 -
1 tablespoon butter
→ Seasonings for the chicken
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
½ teaspoon smoked paprika
08 -
¼ teaspoon cayenne pepper (optional)
09 -
Salt and black pepper to taste
10 -
½ teaspoon crushed red pepper flakes (optional)
→ Cowboy butter sauce
11 -
½ cup unsalted butter, softened
12 -
2 tablespoons fresh parsley, chopped
13 -
1 tablespoon fresh lemon juice
14 -
¼ cup Parmesan cheese, freshly grated
15 -
¼ cup chicken broth
16 -
¼ cup heavy cream
17 -
1 tablespoon Dijon mustard
# Instructions:
01 -
Bring a large pot of salted water to a rolling boil and cook linguine until al dente according to package directions. Reserve ¼ cup of pasta water before draining.
02 -
Season chicken with garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Heat olive oil in a large skillet over medium-high heat, and cook chicken until golden brown and fully cooked through. Set aside and keep warm.
03 -
In the same skillet, melt butter and add chicken broth, heavy cream, Dijon mustard, and red pepper flakes (if using). Simmer and thicken for 2-3 minutes, stirring constantly.
04 -
Add cooked chicken and drained pasta to the sauce, tossing to coat. Stir in Parmesan cheese, fresh parsley, and lemon juice. Add reserved pasta water if needed to adjust the consistency.
05 -
Transfer to serving plates, garnish with additional parsley and Parmesan cheese, and serve immediately.
# Notes:
01 -
Cowboy butter is traditionally a compound butter with herbs and spices; this sauce recreates those bold flavors.
02 -
Substitute chicken with shrimp or tofu for variations. Add spinach or cherry tomatoes near the end for texture and color.
03 -
Omit cayenne pepper and red pepper flakes for a milder version while keeping delicious flavor.
04 -
The reserved pasta water is essential to achieve a silky, restaurant-style sauce.