I discovered this recipe on a night when I craved comfort but wanted a little adventure on my plate. The moment I heard “Cowboy Butter Chicken Linguine,” I was intrigued—it sounded like a cozy pasta dish decided to put on some boots and head west. As I made it, my kitchen filled with the most incredible aroma: the sizzle of seasoned chicken, the rich, garlicky perfume of the butter sauce, and the fresh, bright punch of lemon and herbs. It was love at first bite, a perfect, hearty one-pan wonder that has since become my go-to for impressing guests without spending all night at the stove. Let me show you how to bring this delicious chaos to your table.
Ingredients
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- 8 oz linguine pasta
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving
Don’t let the list intimidate you—this is about building layers of flavor. For the chicken, I highly recommend cubing it yourself; pre-cut chunks are often uneven. The fresh herbs are non-negotiable here; they bring a vibrancy that dried just can’t match in this sauce. And that smoked paprika? It’s the secret whisper of campfire warmth that gives the “cowboy” butter its name. Don’t skip it! If you’re sensitive to heat, you can dial back the red pepper flakes, but I urge you to include at least a pinch—it adds a necessary depth.(See the next page below to continue…)