Description

Cowboy Butter Chicken Linguine is a rich and flavorful pasta dish featuring tender chicken tenderloins seared to perfection, coated in a smoky, buttery garlic sauce with a hint of Dijon mustard and a touch of heat from red pepper flakes. Tossed with al dente linguine and brightened with fresh lemon juice and parsley, this comforting meal delivers a perfect balance of creamy, zesty, and smoky flavors, ideal for a satisfying weeknight dinner.

Ingredients

Scale

Chicken

1 lb chicken tenderloins
Salt, to taste
Black pepper, to taste
1 tsp smoked paprika
2 tbsp vegetable or olive oil (for searing)

Sauce

4 tbsp unsalted butter
3 cloves fresh garlic, minced
2 tsp Dijon mustard
1 tsp smoked paprika
1/4 tsp red pepper flakes (optional)
2 tbsp fresh lemon juice

Pasta

12 oz linguine pasta
Salt (for pasta water)

Garnish

2 tbsp fresh parsley, chopped
Lemon wedges (optional)
Grated Parmesan cheese (optional)

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Instructions

Season and Sear the Chicken: Pat the chicken tenderloins dry, then season them evenly with salt, black pepper, and smoked paprika. Heat oil in a large skillet over medium-high heat. Once hot, add the chicken and sear until golden brown and fully 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 the heat to medium and add the unsalted butter. Once melted, stir in the minced garlic, Dijon mustard, smoked paprika, and red pepper flakes if using. Cook the mixture for 1-2 minutes until fragrant and well combined. Then, add the fresh lemon juice and stir to incorporate.
Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until just al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the linguine.
Combine and Toss: Return the cooked chicken to the skillet with the sauce. Add the drained linguine and toss everything together until the pasta is evenly coated. If the sauce is too thick, gradually add the reserved pasta water to reach the desired consistency.
Garnish and Serve: Sprinkle freshly chopped parsley over the pasta. Serve the Cowboy Butter Chicken Linguine warm, with optional lemon wedges and grated Parmesan cheese for extra flavor.

Notes

For a spicier kick, increase the amount of red pepper flakes or add cayenne pepper.
You can substitute chicken tenderloins with boneless chicken breasts or thighs, adjusting cooking time accordingly.
Reserved pasta water helps to bind and loosen the sauce; add gradually to avoid a watery sauce.
Fresh parsley adds color and freshness—feel free to use basil or cilantro for a different flavor.
To make it gluten-free, substitute linguine with gluten-free pasta.