If you’re craving a dish that brings together bold flavors, creamy richness, and comforting pasta all in one, the Cowboy Butter Chicken Linguine Recipe is here to steal the show. This dish combines tender, juicy chicken with a luscious, buttery sauce infused with garlic, Dijon mustard, and smoked paprika, perfectly coating strands of linguine to create a meal that’s as satisfying as it is elegant. Whether you’re cooking for family dinner or an easy weekend treat, this recipe never fails to impress with its harmonious blend of smoky, tangy, and buttery notes that make each bite oh-so-memorable.
Ingredients You’ll Need
The beauty of the Cowboy Butter Chicken Linguine Recipe lies in its simplicity—the ingredients are straightforward, yet each one plays a vital role in building the ultimate flavor profile, texture, and vibrant color that make this dish stand apart.
- Chicken tenderloins: Tender and quick-cooking, they soak up the smoky spices and stay juicy in the buttery sauce.
- Linguine pasta: Its flat, wide shape is perfect for catching the sauce on every bite.
- Unsalted butter: The base of the sauce, adding creamy richness and depth.
- Fresh garlic, minced: Provides a wonderful aromatic punch and savory backbone.
- Dijon mustard: Adds a subtle tang and slight heat that brightens the sauce.
- Smoked paprika: Essential for that signature smoky flavor that gives this dish its cowboy flair.
- Red pepper flakes (optional): For those who love a little extra kick.
- Fresh parsley, chopped: Adds freshness and a pop of color on top.
- Fresh lemon juice: Brings balance with zesty brightness and lifts the richness.
- Salt and black pepper: Simple seasonings that enhance every ingredient’s flavor.
How to Make Cowboy Butter Chicken Linguine Recipe
Step 1: Season and Sear the Chicken
Begin by seasoning the chicken tenderloins generously with salt, black pepper, and smoked paprika. This trio sets the stage for that classic cowboy flavor. Heat a drizzle of oil in a hot skillet and sear the chicken until it develops a golden crust and is cooked through. Don’t rush this step; the caramelized edges add so much delicious dimension. Once done, transfer the chicken to a plate and set aside.
Step 2: Build the Cowboy Butter Sauce
Using the same skillet, melt the unsalted butter to soak up any leftover chicken fond. Add the minced fresh garlic, Dijon mustard, smoked paprika, and red pepper flakes for a touch of heat. Stir and cook until the garlic becomes fragrant and everything melds together beautifully. Finally, splash in the fresh lemon juice to brighten and lighten the sauce, perfectly complementing the richness.
Step 3: Cook the Linguine Pasta
While you’re preparing the sauce, cook the linguine in a large pot of well-salted boiling water until al dente. This ensures the pasta has that perfect bite and won’t turn mushy once combined with the sauce. Save half a cup of the pasta water before draining, as this starchy liquid will help you adjust the sauce consistency later.
Step 4: Combine Chicken, Pasta, and Sauce
Return the seared chicken tenderloins back into the skillet with the buttery sauce. Then toss in the drained linguine, gently turning everything together so the pasta is thoroughly coated. Pour in some reserved pasta water little by little to loosen the sauce until it’s silky and clings perfectly to every noodle.
Step 5: Finish with Fresh Parsley
Sprinkle a generous handful of chopped fresh parsley over the dish. This final touch adds a vibrant freshness that contrasts beautifully with the rich sauce and smoky chicken.
How to Serve Cowboy Butter Chicken Linguine Recipe
Garnishes
A squeeze of fresh lemon wedges brightens each serving and cuts through the buttery richness, while a sprinkle of Parmesan cheese adds a savory, nutty depth that makes the dish even more indulgent. Don’t forget the parsley—it adds a lovely fresh herbal note and beautiful color for visual appeal.
Side Dishes
This dish pairs wonderfully with a crisp green salad tossed with a light vinaigrette, balancing the richness on the plate. Roasted or grilled vegetables, like asparagus or zucchini, bring welcome texture and earthiness. For a heartier meal, crusty garlic bread is always a crowd-pleaser and perfect for mopping up the luscious sauce.
Creative Ways to Present
For an extra-special dinner, serve the Cowboy Butter Chicken Linguine Recipe in shallow bowls with an artful drizzle of extra butter sauce on top. Garnish with a sprig of parsley or a few thin lemon slices for a professional touch. For family-style meals, use a large rustic platter to encourage everyone to dive in and share.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. The Cowboy Butter Chicken Linguine Recipe will stay fresh for up to 3 days, making it a great option for next-day lunches or quick dinners.
Freezing
While pasta dishes don’t always freeze perfectly due to texture changes, you can freeze the cooked chicken and butter sauce separately for up to 2 months. Thaw in the refrigerator overnight before reheating, and cook fresh linguine when ready to serve for best results.
Reheating
Gently reheat the leftovers on the stovetop over low heat, adding a splash of water or broth to loosen the sauce as needed. Microwaving works too, but be sure to stir occasionally to heat evenly and preserve the sauce’s creamy texture.
FAQs
Can I use chicken breasts instead of tenderloins?
Absolutely! Chicken breasts work well, just slice them into thinner strips to ensure they cook quickly and evenly. This maintains the tender texture essential to the dish.
Is there a substitute for Dijon mustard?
If you don’t have Dijon on hand, a good-quality yellow mustard can work, but the flavor will be milder and less tangy. You could also try whole-grain mustard for extra texture.
How spicy is this Cowboy Butter Chicken Linguine Recipe?
The dish has a gentle smoky warmth, enhanced by paprika and optional red pepper flakes. If you prefer less heat, simply omit the red pepper flakes or reduce the amount to suit your taste.
What type of pasta works best?
Linguine is ideal because it holds the sauce beautifully, but you can use fettuccine or even spaghetti if you prefer. Just make sure to cook it al dente to avoid mushiness.
Can I make this recipe vegetarian?
To turn it vegetarian, replace the chicken with sautéed mushrooms or roasted cauliflower. The buttery, smoky sauce is versatile and delicious with many vegetables!
Final Thoughts
If you’re looking for a dish that is both comforting and full of bold flavors, the Cowboy Butter Chicken Linguine Recipe is a winning choice that never disappoints. It’s simple enough for a weeknight, yet special enough to impress guests. Once you make it, expect it to become a regular favorite in your dinner rotation – trust me, this buttery, smoky pasta delight is worth savoring again and again!
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Cowboy Butter Chicken Linguine Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Cowboy Butter Chicken Linguine is a quick and flavorful pasta dish featuring tender chicken tenderloins seared to perfection and tossed in a rich, buttery sauce infused with garlic, Dijon mustard, smoked paprika, and a hint of lemon. Garnished with fresh parsley, this comforting meal comes together in just 30 minutes, making it perfect for a satisfying weeknight dinner.
Ingredients
Chicken and Seasoning
- 1 lb chicken tenderloins
- 1 tsp smoked paprika
- Salt, to taste
- Black pepper, to taste
- 1 tbsp cooking oil (such as vegetable or olive oil)
Pasta
- 12 oz linguine pasta
- Salt, for pasta water
Sauce
- 4 tbsp unsalted butter
- 3 cloves fresh garlic, minced
- 1 tbsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh lemon juice
Garnish
- 2 tbsp fresh parsley, chopped
- Optional: lemon wedges and grated Parmesan cheese for serving
Instructions
- Season and Sear Chicken: Season the chicken tenderloins evenly with salt, black pepper, and smoked paprika. Heat a tablespoon of oil in a hot skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic, Dijon mustard, smoked paprika, and optional red pepper flakes. Stir and cook for 1-2 minutes until fragrant and well combined. Then, add the fresh lemon juice and stir to incorporate.
- Cook Linguine: Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente, usually around 9-11 minutes. Reserve 1/2 cup of the starchy pasta water, then drain the linguine.
- Combine Chicken and Pasta: Slice or leave the chicken tenderloins whole as preferred and return them to the skillet with the sauce. Add the drained linguine and toss everything together to coat in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Garnish and Serve: Sprinkle freshly chopped parsley over the pasta and chicken. Serve warm, with optional lemon wedges and grated Parmesan cheese on the side for added brightness and flavor.
Notes
- For a spicier kick, increase the red pepper flakes or add a pinch of cayenne pepper.
- You can substitute chicken breast or thighs if tenderloins are not available.
- Reserve pasta water carefully as it helps in creating a smooth sauce that clings to the pasta.
- Use fresh lemon juice for best flavor; bottled lemon juice can alter the taste.
- To keep the chicken juicy, avoid overcooking during the searing step.
- Parmesan cheese adds a nice cheesy flavor but can be omitted to keep the recipe lighter.
