A rich, smoky, and tangy chicken linguine with a spicy cowboy butter sauce made in 30 minutes. Garlic, Dijon, smoked paprika, and honey create a bold, one-pan dish with tender chicken and al dente linguine.
For the Cowboy Butter:
½ cup unsalted butter, melted
3 cloves garlic, minced
1 tbsp Dijon mustard
1 tsp smoked paprika
½ tsp cayenne pepper
1 tbsp lemon juice
1 tsp honey
½ tsp salt
½ tsp black pepper
1 tbsp parsley, chopped
1 tsp chives, chopped
½ tsp red pepper flakes (optional)
For the Chicken:
2 boneless chicken breasts (cut into thin strips)
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
½ tsp garlic powder
1 tbsp olive oil
For the Pasta:
12 oz linguine
1 tbsp salt (for boiling water)
½ cup reserved pasta water
For Garnish:
Fresh Parmesan cheese
Additional parsley and chives
Lemon wedges
Make the Cowboy Butter: Whisk melted butter with garlic, Dijon, paprika, cayenne, lemon juice, honey, salt, and pepper. Stir in parsley, chives, and red pepper flakes. Set aside.
Season and Cook Chicken: Toss chicken strips with spices and olive oil. Cook over medium-high heat 5-7 minutes until golden and tender.
Cook Linguine: Boil pasta in salted water until al dente. Reserve ½ cup pasta water before draining.
Combine Elements: Add cowboy butter to skillet (used for chicken). Toss pasta in sauce, adding pasta water as needed. Return chicken to meld flavors. Garnish with Parmesan, herbs, and lemon.
Use halal-certified butter if needed for dietary preferences
Customize with shrimp or tofu for a non-meat option
Pasta water helps thicken the sauce perfectly, so don’t skip reserving it
One-pan cooking makes cleanup easy
Dish is naturally pork-free and alcohol-free
Find it online: https://yumandrun.com/cowboy-butter-chicken-linguine/