Cowboy Butter Chicken Linguine
👩🍳 Step-by-Step Instructions
Step 1: Cook the Linguine 🍝
- Bring a large pot of salted water to a rolling boil.
- Add the linguine and cook according to the package instructions until it is al dente (usually 9–11 minutes).
- Important: Reserve ½ cup of the starchy pasta water before draining! Set the pasta aside.
Step 2: Sear the Chicken 🍗
- Pat the chicken pieces dry with a paper towel and season generously with salt, black pepper, and paprika.
- In a large skillet over medium-high heat, melt 2 tablespoons of the unsalted butter.
- Add the chicken pieces in a single layer. Sear for 5–7 minutes, turning occasionally, until they develop that gorgeous, deeply browned crust seen in and are cooked through. Remove the chicken from the skillet and set aside on a plate.
Step 3: Build the Famous “Cowboy Butter” Sauce 🤠🧈
- Turn the skillet heat down to medium. Add the remaining 4 tablespoons of unsalted butter.
- Once melted, add the minced garlic and red pepper flakes. Sauté for about 1 minute until highly fragrant (be careful not to burn the garlic!).
- Whisk in the Dijon mustard, lemon juice, and cayenne pepper until smooth and fully integrated into the melted butter.
Step 4: Toss and Bring It Together ✨
- Toss the drained linguine directly into the bubbling cowboy butter sauce.
- Pour in a splash of the reserved pasta water to help the buttery sauce coat every single strand beautifully.
- Add the seared chicken back into the pan along with the finely chopped fresh parsley. Toss everything together for 1–2 minutes until heated through.
