Cowboy Butter Chicken Linguine
Tender chicken and linguine are tossed in a bold cowboy butter sauce made with garlic, Dijon mustard, lemon juice, herbs, red pepper flakes, and Parmesan. This easy stovetop dinner is flavorful, customizable, and ready in about 35 minutes.
Equipment
- Large pot
- colander
- Large skillet
- Cutting board
- Chef’s knife
- Measuring spoons
- Measuring cup
- tongs
- Wooden spoon
- Meat thermometer
Ingredients
- 8 ounces linguine
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried Italian seasoning
- ¼ cup freshly grated Parmesan cheese
- ½ cup reserved pasta water as needed
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook linguine in salted boiling water according to package directions. Reserve ½ cup pasta water, then drain.Season chicken with smoked paprika, onion powder, Italian seasoning, salt, and black pepper.Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes, or until it reaches 165°F (74°C). Transfer to a plate.Reduce heat to medium-low. Melt butter, add garlic and red pepper flakes, and cook for about 30 seconds.Stir in Dijon mustard and lemon juice. Add a few tablespoons of reserved pasta water.Return chicken to the skillet. Add linguine and toss to coat.Stir in Parmesan and parsley. Add more pasta water as needed, taste for seasoning, and serve immediately.