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Cowboy Butter Chicken Linguine is the ultimate weeknight pasta that guarantees bold buttery flavor in every bite. With juicy seared chicken tossed in a garlicky herb cowboy butter and silky linguine, this dish comes together in a single pan and never fails to satisfy big appetites. If you are craving comfort food that feels restaurant-worthy yet comes together fast, this is for you.
The first time I cooked this cowboy butter chicken linguine was for a last-minute gathering with friends. The table went quiet because everyone dove right in. Since then it has become my most-requested pasta dinner.
Ingredients
- Linguine: Provides a silky base and carries the flavorful sauce throughout. Look for bronze-cut pasta for the best hold.
- Boneless skinless chicken thighs or breasts: Stay juicy and add protein. Choose free-range chicken when possible for extra flavor and tenderness.
- Olive oil: Ensures a golden sear and subtle richness
- Smoked paprika: Brings a deep savory note. Spanish or Hungarian varieties add the best aroma.
- Salt and black pepper: Essential for drawing out maximum flavor.
- Unsalted butter: Forms the cowboy butter sauce. Use high-fat European-style butter for creaminess.
- Garlic: Adds punch and depth. Freshly minced is key for the best aroma.
- Dijon mustard: Builds complexity and gives a gentle tang. Choose a smooth classic Dijon.
- Lemon juice: Brightens and balances the richness. Fresh juice makes a difference.
- Red pepper flakes: Bring a hint of heat. Adjust or omit to your preference.
- Parsley and chives: Deliver color and fragrance. Always use fresh chopped herbs for a vibrant finish.
Step-by-Step Instructions
- Boil the Pasta:
- Cook linguine in a large pot of generously salted boiling water until al dente. Reserve half a cup of pasta water before draining. The starchy water will help create a silky sauce later.
- Season and Sear the Chicken:
- Pat chicken dry and season both sides with smoked paprika salt and pepper. Heat olive oil in a large skillet over medium high until shimmering. Add chicken slices in a single layer and let them sear without moving for four to five minutes. When golden and cooked through transfer to a plate to rest.
- Build the Cowboy Butter Sauce:
- In the same skillet reduce heat to medium and melt all the butter. Stir in minced garlic and cook just until fragrant about thirty seconds. Do not let it brown to avoid bitterness.
- Finish the Sauce:
- Add Dijon mustard lemon juice and red pepper flakes to the buttery garlic. Whisk in a quarter cup of reserved pasta water to help the sauce coat every noodle.
- Combine Chicken and Linguine:
- Return seared chicken and cooked linguine to the skillet. Toss everything together letting the sauce cling to each strand. If the sauce feels thick add a splash more pasta water to loosen.
- Herb and Serve:
- Fold in fresh chopped parsley and chives for color and garden flavor. Serve hot and enjoy the aroma that fills your kitchen.
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Sometimes I tuck a little extra smoked paprika into the butter for a deeper backnote. My family’s best memories with this dish involve crowding into the kitchen and taste-testing the sauce straight from the skillet while swapping stories about our day.
Storage Tips
Let leftovers cool then transfer to a lidded container. Store in the refrigerator for up to three days. When reheating add a splash of water or broth and warm gently on the stove to keep the sauce silky. This pasta is not ideal for freezing as the sauce may break but it keeps beautifully in the fridge.
Ingredient Substitutions
You can easily swap chicken thighs for breasts or even use cooked shrimp for a coastal twist. For dairy-free folks substitute your favorite vegan butter. Whole wheat or gluten-free linguine also works well just remember to monitor the pasta’s cook time.
Serving Suggestions
This cowboy butter chicken linguine shines on its own but you can add sautéed spinach fresh cherry tomatoes or roasted asparagus for extra veggies. Serve alongside a crisp green salad and a hunk of warm bread to soak up any lingering sauce.
Frequently Asked Questions
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well and are a leaner option. Slice them thinly for even cooking.
- → What can I substitute for smoked paprika?
You can use sweet or regular paprika for a milder flavor. Add a pinch of cayenne for extra spice.
- → Can this dish be made vegetarian?
Absolutely! Replace chicken with sautéed mushrooms, zucchini, or cherry tomatoes for a vegetarian version.
- → How can I adjust the spiciness?
To make it milder, reduce or omit the red pepper flakes. For more heat, add extra red pepper flakes or fresh chili.
- → Can I use gluten-free pasta in this recipe?
Yes, gluten-free linguine or any pasta of your choice works perfectly as a substitute.