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Cowboy Butter Chicken Linguine

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.

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.

Sara Mitchell

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