Cowboy Butter Chicken Linguine (Print Version)
# Ingredients:
01 -
12 oz linguine
02 -
1 lb boneless skinless chicken thighs, sliced
03 -
2 tbsp olive oil
04 -
1/2 tsp smoked paprika
05 -
Salt to taste
06 -
Black pepper to taste
07 -
6 tbsp unsalted butter
08 -
4 cloves garlic, minced
09 -
1 tbsp Dijon mustard
10 -
1 tbsp lemon juice
11 -
1/2 tsp red pepper flakes (optional)
12 -
2 tbsp chopped parsley
13 -
1 tbsp chopped chives
# Instructions:
01 -
Cook linguine in salted water until al dente. Reserve 1/2 cup of pasta water, then drain.
02 -
Season chicken with smoked paprika, salt, and black pepper.
03 -
In a large skillet, heat olive oil over medium-high heat. Sear chicken until golden and cooked through, about 4–5 minutes per side. Remove from skillet and set aside.
04 -
In the same skillet, melt butter. Add garlic and cook for 30 seconds until fragrant.
05 -
Stir in Dijon mustard, lemon juice, and red pepper flakes. Add 1/4 cup reserved pasta water and whisk to combine.
06 -
Return chicken to skillet, add linguine, and toss to coat. Add more pasta water as needed to thin the sauce.
07 -
Stir in chopped parsley and chives. Serve immediately.
# Notes:
01 -
Add sautéed spinach or cherry tomatoes for a veggie-packed version.
02 -
Reduce or omit red pepper flakes for a milder flavor.
03 -
Great with gluten-free pasta or shrimp as a variation.