Okay, Let Me Tell You About This Cowboy Butter Chicken Linguine…
Picture this: It’s Tuesday (which always feels especially long, doesn’t it?), and my whole crew is already prowling around the kitchen like hungry coyotes by 6pm. There I am, standing at the stove, one sock inexplicably missing, trying to balance chicken, butter, and my toddler’s toy spaghetti on the counter (that’s real, by the way—I once stirred sauce with a plastic spaghetti noodle. Wouldn’t recommend). But out of that chaos came this Cowboy Butter Chicken Linguine recipe. It’s like those fancy steakhouse flavors, but you get to eat them while wearing slippers. Bless.
Why You’ll Wanna Make This, Trust Me
I make this when life feels like herding cats—it’s stupid simple, and tastes like cowboy food in the best way. My family goes nuts for this, especially because it’s creamy, garlicky, and slightly spicy (I used to skip the red chili flakes cuz of the kids, but now they’re weirdly into them? Who even are these children). Also, minimal washing up—honestly, that’s the real seller. And don’t get me started on the leftovers. It’s weird, but I actually think it tastes even better when reheated, probably because all the butter soaks into the pasta overnight. Or maybe that’s all in my head. Either way, this recipe basically makes you look like a dinner hero with barely any sweat.
The Stuff You’ll Need (and How I Cheat Sometimes)
- 1 lb (450g) linguine (spaghetti works if you’re out, or—confession—I’ve totally used penne in a pinch)
- 2 big chicken breasts, chopped in bite-size bits (thighs work too; my partner actually prefers them but I never remember to buy them)
- 4 heaping tablespoons real butter (my gram swore by Kerrygold; honestly, any decent butter gets the job done)
- 4-5 cloves garlic, minced (or a massive spoonful from a jar—no shame)
- 1 lemon, zested & juiced (I’ve used bottled lemon juice, but zest is what gives it zing)
- 2 tsp smoked paprika
- ½ tsp cayenne (or more, if you like it fiery)
- 1-2 tsp red chili flakes
- Big handful chopped flat leaf parsley (curly parsley’ll work if that’s all you’ve got—my mum’s trick)
- Salt & black pepper, to taste
- Generous ½ cup grated parmesan, plus more to serve (I sometimes use pecorino; don’t at me!)
Bonus: If you’ve got a splash of white wine lying around, pour it in. Not required but, you know, cheers.
Let’s Get Cooking (and Maybe Accidentally Snarf Some Pasta)
- Pop a big pot of salted water on high. Once it boils, toss in your linguine. Cook till properly al dente – I usually taste a noodle a few minutes before the time on the box just in case. Drain but save about a mugful of the water! You’ll need it soon, pinky promise.
- While the pasta’s doing its thing, grab your biggest frying pan. Melt all that glorious butter over medium heat. Let it get all bubbly and maybe even a bit brown around the edges (smells amazing, right?).
- Tip in the chicken pieces and season generously with salt, pepper, paprika, cayenne, and red chili flakes. Cook, stirring about, till golden and cooked through—about 6-8 minutes. Don’t panic if there are brown bits streaking the pan, that’s flavor gold. I might have eaten a sneaky piece at this point. Quality control is important, after all.
- Now, garlic time. Chuck in the minced garlic, stir it for a minute so it doesn’t get too dark. Aromatherapy, but edible.
- Lemon zest and juice go in next. Be not afraid if things sizzle like mad—a little drama keeps it interesting. Give everything a quick toss (sometimes I use tongs for this and feel like a TV chef for exactly ten seconds).
- Add your drained pasta right to the pan, then pour in half that reserved water. Swirl it about, then sprinkle parsley and parmesan all over. Toss till everything looks glossy. If it’s sticky, add more pasta water. Actually, now’s a good time to taste and adjust salt and pepper (and sample at least one twirl straight form the pan—chef’s rights!).
- Turn off the heat. Stand back. Marvel. Top with extra parmesan and a whisper more red chili flakes if you want some cowboy kick.
Real Notes, Not the Fancy Kind
- Parmesan sometimes clumps if the pasta’s too hot; just keep tossing. It’ll melt, I swear. Or don’t worry about lumps—life’s too short.
- Tried pre-cooked chicken in here once—eh, didn’t love it. Everything tasted weirdly separate.
- If you’re out of fresh parsley, the dried stuff is fine in an emergency. Doesn’t taste quite as fresh tho.
Random Spin-Offs I’ve Tried (Not All Winners)
- Added spinach: surprisingly yum, but gets a bit watery so drain it well.
- Swapped out chicken for shrimp once. Partner called me a genius. Son complained about the tails. So, yeah, peel first.
- Mushrooms and peas—tasted fine, looked sort of sad. On second thought, stick with the basics.
What I Use (And What You Can Use)
- Big old frying pan/skillet – but, honestly, I’ve made this in a cheap nonstick and nobody died.
- Pasta pot (no colander? Just use tongs or a slotted spoon, I’ve done it more than once.)
- Zester (using a cheese grater works, just don’t take off your knuckles—been there)
How to Store It (If You Have Any Left!)
I always say I’ll save some for lunch, but, let’s face it, people inhale this stuff the same night. If, by some miracle, there are leftovers: throw ’em in an airtight tub, stick it in the fridge, and reheat in the microwave with a splash of water. I think the flavors deepen overnight—kinda like stew, but with more buttery goodness. Just don’t freeze it; pasta gets all weird and spongy. Or maybe that’s just me?
Ways I Like to Serve It (Feel Free to Go Rogue)
Honestly, I’m a salad-on-the-side and glass-of-white-wine kinda gal, but my lot loves garlic bread with it, or even just a hunk of crusty bread for mopping up the buttery bits. Sometimes, if I’m feeling fancy, I sprinkle extra chili and a squeeze more lemon over the top right at the table. My uncle dunks chips in his—no judgment here!
If I Knew Then What I Know Now…
- Rushing the pasta is a fool’s errand (I once tried to cook it faster, came out chewy in all the wrong ways). Let it hit that sweet spot.
- If you dump the cheese in before turning off the heat, it goes weirdly stringy—learn form my mistake. Wait until you’re off the burner.
- Cowboy butter’s messy—just clean up after. Somehow it gets everywhere. I’ve accepted my fate.
Wait, Didn’t You Ask Me About…?
Can I make this gluten free?
Totally! Use your fave gluten free pasta—just watch; some of them cook way faster (or stickier).
Does it have to be chicken?
Nope. I’ve legit done it with tofu cubes for my pal Jenny, and with pork strips—it’s honestly forgiving. But the butter + chicken mash-up is my own favorite.
How spicy is it?
I call it cowboy level, but start with half the peppers/chili if you’re worried. You can always add, but taking spice out is another story! Ask me how I know…
Can I make this ahead?
Kind of. I’ve made the cowboy butter chicken part ahead in the morning, then cooked pasta fresh at night. Just warm it slowly with a splash of water so it doesn’t seize up.
Bonus: If you have any other weird, off-the-wall questions—or if you end up eating this straight from the pan standing in your socks (or sock)—don’t worry, you’re definitely not alone.
Ingredients
- 12 oz linguine pasta
- 2 large boneless skinless chicken breasts, cut into strips
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
Instructions
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1Cook the linguine pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
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2Season the chicken strips with salt and black pepper. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the chicken and cook for 4-5 minutes per side or until golden and cooked through. Remove chicken to a plate.
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3In the same skillet, reduce heat to medium. Add remaining butter and garlic; sauté for 1 minute until fragrant.
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4Stir in Dijon mustard, lemon juice, and crushed red pepper flakes. Mix well, scraping any brown bits from the bottom of the pan.
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5Return cooked chicken and drained linguine to the skillet. Toss everything together to coat in the cowboy butter sauce. Adjust seasoning if needed.
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6Sprinkle chopped parsley over the top and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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