Ingredients
For the Chicken:
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1 ½ lbs boneless skinless chicken breasts or thighs, cut into strips or cubes
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Salt & pepper, to taste
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1 tsp paprika
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1 tsp garlic powder
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1 tbsp olive oil
For the Cowboy Butter Sauce:
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1/2 cup (1 stick) unsalted butter
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4 garlic cloves, minced
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1 tbsp Dijon mustard
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Juice of 1/2 lemon
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1 tsp hot sauce (like Tabasco or Sriracha)
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1/2 tsp smoked paprika
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1/4 tsp crushed red pepper flakes (adjust to spice preference)
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1 tbsp fresh chopped parsley
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1 tsp thyme (fresh or dried)
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Salt & pepper to taste
For the Pasta:
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12 oz linguine
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1/4 cup pasta water (reserved from boiling)
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Fresh grated Parmesan cheese, for serving
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Optional: Extra parsley or chili flakes for garnish
Instructions
1. Cook the pasta:
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Bring a large pot of salted water to a boil.
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Cook linguine until al dente. Drain and reserve 1/4 cup of pasta water. Set aside.
2. Sear the chicken:
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Season chicken with salt, pepper, paprika, and garlic powder.
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Heat olive oil in a large skillet over medium-high heat.
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Cook chicken until golden and cooked through (about 5–7 minutes). Remove and set aside.
3. Make the cowboy butter sauce:
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In the same skillet, lower the heat and melt the butter.
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Add garlic and sauté for 30 seconds until fragrant.
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Stir in Dijon mustard, lemon juice, hot sauce, paprika, red pepper flakes, parsley, and thyme.
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Let simmer for 1–2 minutes until well combined.
4. Combine pasta & chicken:
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Add cooked linguine and reserved pasta water to the skillet with the sauce.
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Toss to coat the noodles in the cowboy butter.
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Return chicken to the pan and stir to combine everything.
5. Serve hot:
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Plate the pasta and top with freshly grated Parmesan.
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Garnish with extra parsley or chili flakes if desired.