"30-Minute Cowboy Butter Chicken Linguine Recipe That Slays"
A flavorful dish featuring tender chicken and linguine tossed in a rich cowboy butter sauce with a hint of spice.
Ingredients
- For the Cowboy Butter Sauce:½ cup 113g unsalted butter, melted
- 4 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes adjust to taste
- 1 teaspoon lemon juice
- 2 tablespoons chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Chicken Linguine:8 oz 225g linguine pasta
- 2 tablespoons olive oil
- 1 pound 450g boneless, skinless chicken breast, sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup 120ml heavy cream
- ½ cup 50g grated Parmesan cheese
- ½ teaspoon crushed red pepper flakes optional for extra spice
- ¼ cup chopped fresh basil or parsley for garnish
Instructions
- Cook linguine according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken, salt, black pepper, garlic powder, and onion powder. Cook until chicken is golden and fully cooked, about 6-8 minutes. Remove chicken and set aside.
- In the same skillet, melt butter over low heat. Add garlic and cook for 1 minute until fragrant.
- Stir in Dijon mustard, Worcestershire sauce, smoked paprika, red pepper flakes, lemon juice, parsley, salt, and black pepper. Cook for 1-2 minutes.
- Add heavy cream and Parmesan cheese. Stir until smooth and slightly thickened.
- Return cooked chicken to the skillet. Add cooked linguine and toss to coat evenly.
- Garnish with fresh basil or parsley and serve immediately.
Notes
- Adjust red pepper flakes to control spiciness.
- Use fresh herbs for the best flavor.
- Store leftovers in an airtight container for up to 3 days.