Let Me Tell You About This Cowboy Butter Chicken Linguine...
So—real talk? Cowboy butter changed my life one utterly boring Tuesday, when I was bored of just plain chicken and pasta. You know those days where you peer into the fridge hoping for inspiration? Yeah, that's when this dish happened. My husband—bless his enthusiasm—calls this his 'yee-haw pasta' (not sure if that's a compliment, honestly). But every time, it disappears fast. And, quick confession: sometimes I make it just for myself and eat the leftovers cold, straight from the fridge. So there’s that.
Why You’ll Probably Love This As Much As We Do
I make this cowboy butter chicken linguine when I need to feel like a dinnertime rockstar, but only have twenty minutes. My family actually gets up for seconds (unusual, since my daughter normally eats like a bird). The sauce is garlicky, buttery, with a little kick—oh, and it’s not fussy. Sometimes I forget I even have parsley for garnish and nobody yells at me. Though, when I first made this, I managed to overcook the pasta until it stuck together like glue; it still tasted awesome, just a little... chewy? Anyway, don't worry—the sauce covers all sins (well, except for burnt chicken; that, sadly, I have not fixed).
What You'll Need (And a Few Swaps, If You Want)
- Chicken breast (500g/1 lb)—I use thighs if that’s what I’ve got lurking, they stay juicier
- Linguine (300g or that one box you always somehow had in the back of your pantry)
- Butter (80g/about ⅓ cup)—salted, unsalted, or that fancy Irish stuff my nan raves about
- Fresh garlic (4 cloves, grated or smashed)—I sometimes throw in garlic powder if I’m out (no garlic police in my house)
- Lemon zest & juice (from 1 big, sassy lemon—if you’re desperate, the bottled stuff works, shhh)
- Dijon mustard (1 big spoonful, or swap for yellow if that’s all you’ve got—less tang, still good)
- Parsley & chives (a nice handful, or skip if you’re feeling lazy—honestly, green onion is grand too)
- Red pepper flakes (to taste, especially if you like a bit of drama)
- Salt & black pepper (as much as you think is right—I like a lot of black pepper, probably too much)
- Grated Parmesan (for serving, sometimes I cheat with the pre-grated tub, don’t tell my Italian friends)
Directions (AKA: How It All Comes Together)
- Put a big pot of salted water on for your linguine. I start with this so I don’t forget—because, oh, have I ever forgotten.
- Slice your chicken into strips (about finger width, but it’s not a science). Salt and pepper them generously.
- Heat a large skillet (nonstick is great, but, hey, cast iron will do) over medium-high, then add half the butter. Once it's foamy, in goes the chicken. Sizzle it up 'til gold and cooked through. This is where I usually sneak a taste, just to check seasoning, obviously.
- Toss your linguine into the boiling water—give it a stir sometimes (don’t be me and let it clump together).
- While the chicken's hanging out on a plate (rested, as they say), throw in the rest of the butter. Let it melt, then go wild with the garlic. Don’t let it burn—30 seconds is enough.
- Now, in with the lemon zest, mustard, chopped herbs, and a pinch of red pepper flakes. Swirl it all up so the kitchen smells like you know what you’re doing. Squeeze in that lemon juice now.
- Kill the heat, then add chicken back, coat in all that butter business.
- Drain pasta (save a mug of the water—trust me), toss it with the skillet mixture. If it all seems dry, add pasta water a little at a time. Or, if you’re me, just dump in a splash and hope for the best.
- Serve right away, topped with a mountain of parmesan. Or just a handful. Your call.
Stuff I’ve Learned (Notes You Might Actually Use)
- Tried cutting the butter in half... it was sad. Maybe just get extra steps in that day instead?
- The sauce can look a little split if you get it too hot. Actually, I find it works better if you keep it on the low side.
- Using pre-chopped garlic saves time but tastes, uh, kinda metallic to my palate—but if you’re tired, I get it.
Some Fun Variations (And Misfires)
- Once swapped the chicken for shrimp. Really, really tasty, but the shrimp overcooked because I got distracted binge-watching old Gordon Ramsay videos. Oops.
- Subbed in fettuccine one time when I was out of linguine. Not the same vibe, but still devourable.
- Tried adding store-bought cowboy butter once. tasted okay, but not as bright. Go homemade if you can be bothered.
What If I Don’t Have a Skillet? (Equipment Chat)
I say use what you’ve got—a wok or even a big saucepan will do. I did this over the campfire on a holiday in County Kerry once, using a battered old frying pan. Turned out fine, maybe even better? Also, one of those pasta pots with the built-in strainer lid is handy here, but not necessary. I use a mug to scoop out the pasta water because—let's be honest—who owns a fancy ladle?
Storing This (If You Don’t Eat It All First)
Keep leftovers in any old container in the fridge—up to 2-3 days technically, though, honestly, in my house it never lasts more than a day. It reheats alright in the microwave but gets less creamy. Actually, I think it tastes better the next day, especially cold (is that weird?). Here’s a fab post from Serious Eats about reheating pasta hotspots if you’re curious.
How I Like to Serve It (& Family Traditions)
This is super with a side of garlic bread (homemade, or just from a bag if you’re tired). Sometimes I throw a crunchy salad on the side to make it look like I’ve really balanced the meal. My dad, being a proper Dub, insists on eating this with a big mug of tea, but I suggest a crisp, cold Pinot Grigio. To each their own, as they say.
Pro Tips, After a Few There-and-Backs
- I once tried rushing the chicken over ultra-high heat. Regretted it; dry as old boots. Medium-high is the sweet spot.
- Don’t skip tasting for seasoning before serving—the butter can cover up if it needs more salt, but if you really over-salt it, just add more pasta water and cross your fingers.
- Someone asked if you have to use linguine. You don’t, but thicker shapes sort of disappear in all that sauce...
FAQ: For Those Burning Questions (& My Honest Answers)
- Can I use rotisserie chicken?—Sure you can. Just skip to the butter sauce part and toss the shredded chicken in at the end; saves loads of time.
- How spicy is "to taste"?—Good question! I go a bit heavy on the chili flakes, but if you’re sensitive, start with a pinch. You can always add more at the table (or not, if you’re like my brother who thinks black pepper is dangerous).
- Is there a no-dairy version?—Hmm, I tried with vegan butter once. It doesn’t taste the same, but it’ll do if you need it. Maybe try Earth Balance?
- Can I freeze it?—You could, in theory, but the sauce can be weird when thawed. If you do, reheat gently and add a splash of cream or even just water to loosen it up. Or just invite someone over and avoid leftovers entirely.
- Why is it called cowboy butter?—Honestly, I’m not sure. I think it’s a French thing that crossed the pond and wore a hat. But it’s delicious, and that’s all I know! You can read more about it here if you’re curious.
Ingredients
- 12 oz linguine pasta
- 1 ¼ lbs boneless skinless chicken breasts, cut into strips
- ½ cup unsalted butter, divided
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ teaspoon red pepper flakes
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
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1Cook the linguine pasta in a large pot of salted boiling water according to the package instructions; drain and set aside.
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2Season the chicken strips with salt, black pepper, and smoked paprika.
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3In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
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4In the same skillet, melt the remaining butter. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
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5Stir in Dijon mustard and lemon juice. Return the chicken to the skillet and toss to coat in the cowboy butter sauce.
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6Add the cooked linguine, chopped parsley, and chives. Toss everything together until heated through. Serve immediately with extra fresh herbs if desired.
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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