Ingredients
For the Chicken:
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1 lb boneless skinless chicken breasts or thighs, cut into strips
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1 teaspoon paprika
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1/2 teaspoon garlic powder
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Salt and pepper to taste
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1 tablespoon olive oil
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1 tablespoon butter
For the Cowboy Butter Sauce:
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6 tablespoons unsalted butter
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4 garlic cloves, minced
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1 tablespoon Dijon mustard
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1/2 teaspoon red pepper flakes (adjust to heat preference)
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Juice of 1/2 lemon
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Zest of 1 lemon
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1 tablespoon fresh chopped parsley
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1 tablespoon chopped chives (optional)
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1/2 teaspoon smoked paprika
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Salt and pepper to taste
For the Pasta:
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12 oz linguine
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Salt, for pasta water
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Reserved pasta water (about 1/2 cup)
Instructions
1. Cook the linguine:
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Boil a large pot of salted water. Cook linguine al dente according to package instructions.
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Reserve about 1/2 cup pasta water, then drain and set aside.
2. Cook the chicken:
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Toss chicken strips with paprika, garlic powder, salt, and pepper.
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In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat.
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Sear chicken for 4–5 minutes, flipping once, until golden and cooked through.
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Remove from skillet and set aside.
3. Make cowboy butter sauce:
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In the same skillet, reduce heat to medium.
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Add the 6 tablespoons of butter and let it melt.
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Stir in garlic, Dijon mustard, red pepper flakes, lemon juice, zest, paprika, and a pinch of salt and pepper.
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Cook 1–2 minutes until fragrant.
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Stir in parsley and chives, then return chicken to the pan.
4. Toss with linguine:
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Add the drained linguine to the skillet and toss with the cowboy butter chicken.
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If needed, use reserved pasta water a little at a time to loosen the sauce and help it coat the pasta.
5. Serve:
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Plate the pasta and chicken. Garnish with extra parsley, Parmesan, or a sprinkle of chili flakes.
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Serve hot with lemon wedges and garlic bread!