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Cowboy Butter Chicken Linguine Recipe for Home Cooks

Make Cowboy Butter Chicken Linguine with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 12 oz linguine pasta
  • 1 lb boneless skinless chicken thighs, cut into strips
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1/2 tsp red pepper flakes adjust to taste
  • 1 tbsp Dijon mustard
  • 2 tbsp lemon juice
  • 1 tbsp Worcestershire sauce
  • 1/2 cup chicken broth
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped chives
  • 1 tbsp chopped fresh dill optional
  • 1/4 cup grated parmesan optional, for serving

Method
 

  1. Cook the linguine according to package instructions in salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  2. In a large skillet over medium heat, add olive oil. Once hot, season the chicken strips with salt, black pepper, smoked paprika, and garlic powder.
  3. Add the seasoned chicken to the skillet, cooking for about 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
  4. In the same skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
  5. Stir in the Dijon mustard, lemon juice, Worcestershire sauce, and chicken broth. Allow the mixture to simmer for about 3-4 minutes, letting the flavors meld together.
  6. Return the cooked chicken to the skillet, tossing to coat in the sauce. If the sauce is too thick, gradually add some reserved pasta water until the desired consistency is reached.
  7. Add the cooked linguine to the skillet, tossing everything together until the pasta is well coated with the sauce.
  8. Remove from heat and stir in the chopped parsley, chives, and dill if using. Serve warm, topped with grated parmesan if desired.