Cowboy Butter Chicken (Print-Friendly Version)
Tender chicken cooked up with linguine and a bold, tangy cowboy butter sauce. Lots of garlic, lemon, cheesy goodness—on the table in under thirty minutes.
# Ingredients List:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts, diced
02 -
8 oz linguine pasta
03 -
1 tbsp olive oil
04 -
1 tbsp butter
→ Seasonings
05 -
1 tsp garlic powder
06 -
1 tsp onion powder
07 -
½ tsp smoked paprika
08 -
¼ tsp cayenne pepper (only if you feel like it)
09 -
Salt and pepper to taste
10 -
½ tsp crushed red pepper flakes if you want extra kick
→ Sauce Ingredients
11 -
½ cup unsalted butter, keep it soft
12 -
1 tbsp Dijon mustard
13 -
¼ cup chicken broth
14 -
1 tbsp lemon juice
15 -
¼ cup grated Parmesan cheese
16 -
2 tbsp freshly chopped parsley
17 -
¼ cup heavy cream
# Detailed Cooking Steps:
01 -
Boil the linguine in a big pot with salty water. Drain but first save a splash of the cooking water. Don’t cook all the way soft, just stop a bit early.
02 -
Cover the chicken in garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper. Brown it in a skillet with olive oil until it’s cooked and golden. Set the chicken aside for now.
03 -
Keep using the same pan. Melt the butter. Add chicken broth, Dijon, crushed red pepper, garlic, and cream. Bring it up to a simmer till it gets a little thicker.
04 -
Throw your chicken and pasta back into the saucy pan. Mix it so the noodles and chicken get coated. Stir in the parsley, lemon juice, and Parmesan last. Toss in a bit of pasta water if it looks thick.
05 -
Scatter with more fresh parsley and a hit of Parmesan on top. Eat it while it’s still nice and warm.
# Helpful Hints:
01 -
Don’t want chicken? Toss in shrimp or go with tofu instead
02 -
Try baby spinach or halved cherry tomatoes to make it even healthier
03 -
Not a fan of heat? Just skip the spicy stuff