Cowboy Butter Chicken Linguine

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This Cowboy Butter Chicken Linguine is where rustic charm meets creamy indulgence. Imagine juicy, pan-seared chicken bites tossed with buttery linguine in a garlicky, herb-laced cowboy butter sauce. It’s the kind of dinner that feels cozy and bold at the same time, thanks to a buttery kick infused with lemon, smoked paprika, Dijon mustard, and fresh parsley.

Each forkful delivers a satisfying bite of golden-browned chicken and silky pasta coated in rich, zesty butter. It’s the perfect weekday dinner when you want big flavor without hours in the kitchen. Whether served for a dinner party or a casual night in, this dish brings the comfort of home-cooked pasta with a flavor-packed twist.

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Ingredients for this Cowboy Butter Chicken Linguine

• 12 oz linguine
• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp chili flakes (optional)
• 4 tbsp unsalted butter
• 4 garlic cloves (minced)
• 1 tsp Dijon mustard
• 1 tbsp lemon juice (plus zest of 1 lemon)
• 1 tbsp chopped fresh parsley (plus more for garnish)
• 1/2 tsp crushed red pepper flakes
• 1/4 cup grated Parmesan (optional, for serving)

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Step 1: Cook the Linguine

Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve about 1/2 cup of pasta water before draining. Set the pasta aside.

Step 2: Sear the Chicken

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, smoked paprika, and garlic powder. Add to the hot pan and cook until golden and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.

Step 3: Make the Cowboy Butter Sauce

In the same skillet, reduce heat to medium and add the butter. Once melted, stir in minced garlic, Dijon mustard, lemon juice, lemon zest, parsley, and crushed red pepper flakes. Let the mixture bubble gently for about 2 minutes to meld the flavors.

Step 4: Combine and Toss

Return the chicken to the skillet along with the cooked linguine. Toss everything together, adding a bit of the reserved pasta water to help the sauce coat the pasta evenly.

Step 5: Serve

Serve hot, garnished with extra parsley and a sprinkle of Parmesan if desired. This dish pairs beautifully with a crisp green salad or roasted vegetables.

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Frequently Asked Questions

Can I use a different pasta for this recipe?

Absolutely. Fettuccine, spaghetti, or even penne work just fine. The sauce clings nicely to most pasta shapes.

How spicy is this dish?

It has a mild kick from the crushed red pepper flakes. You can reduce or omit them for a more mellow flavor.

Can I make this ahead of time?

You can prep the chicken and sauce a day in advance, but for best texture, cook the pasta fresh and combine just before serving.

What protein alternatives can I use?

Shrimp or sliced sausage are delicious substitutes. For a vegetarian option, try mushrooms or tofu.

Is there a dairy-free version?

Swap the butter for vegan butter and skip the Parmesan, or use a dairy-free cheese alternative.

What side dishes go well with this?

Try it with garlic bread, roasted Brussels sprouts, or a crisp Caesar salad.

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