Ingredients (Serves 3–4)
For the chicken:
- 2 chicken breasts (sliced)
- 1 tbsp olive oil
- Salt & black pepper
- 1 tsp paprika
For the pasta:
- 250g linguine
- Salt (for boiling water)
Cowboy butter sauce:
- 4 tbsp butter
- 4 garlic cloves (minced)
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp paprika
- ½ tsp chili flakes (adjust to taste)
- 1 tbsp chopped parsley
- 1 tsp thyme (or mixed herbs)
- ¼ tsp cayenne (optional for heat)
Instructions
1. Cook pasta
- Boil linguine in salted water until al dente
- Reserve ½ cup pasta water, then drain
2. Cook chicken
- Heat olive oil in a pan
- Season chicken with salt, pepper, paprika
- Cook until golden and fully done (5–7 minutes)
- Remove and set aside
3. Make cowboy butter
- In the same pan, melt butter
- Add garlic → sauté 30 seconds
- Stir in Dijon, lemon juice, zest, paprika, chili flakes, thyme
4. Combine
- Add cooked pasta + a splash of pasta water
- Toss until coated
- Add chicken back in
- Finish with parsley
5. Serve
- Optional: sprinkle parmesan or extra chili flakes
Pro Tips
- Don’t overcook garlic—it turns bitter fast
- Pasta water helps create a silky sauce
- Add a splash more lemon if you like it tangy
Nutrition (Approx per serving)
- Calories: 450–550 kcal
- Protein: 30–35g
- Carbs: 40–50g
- Fat: 20–25g
Allergen Info
- Dairy (butter)
- Gluten (pasta)
Q&A
Q: What is cowboy butter flavor?
Garlicky, buttery, tangy (lemon + mustard), with a mild spicy kick.
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Q: Can I make it creamy?
Yes—add ¼ cup cream or cream cheese.
Q: Can I use shrimp instead?
Absolutely—cook quickly (2–3 minutes).
Q: How to make it lighter?
Use less butter + add olive oil instead.
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