Summer Dinner Recipe: Light Cowboy Butter Linguine
A bold, buttery linguine dish tossed with seared chicken and zesty cowboy butter sauce — packed with garlic, lemon, Dijon, herbs, and a little heat. A fast, flavor-packed dinner for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 12 oz linguine
- 1 lb chicken breast or thighs, sliced
- 1 tsp paprika
- Salt and pepper
- 1 tbsp olive oil
- 6 tbsp unsalted butter
- 4–5 garlic cloves, minced
- 1 tbsp Dijon mustard
- Juice of ½ lemon
- ½ tsp red pepper flakes
- 2 tbsp parsley, chopped
- 1 tbsp chives, chopped
- ¼–½ cup pasta water
Instructions
- Cook linguine until al dente. Reserve pasta water and drain.
- Season chicken with paprika, salt, and pepper. Sear in oil until golden. Set aside.
- In the same skillet, melt butter. Add garlic, mustard, lemon juice, and chili flakes.
- Stir in herbs and pasta water to create a sauce.
- Add linguine and chicken. Toss to coat.
- Serve hot with extra herbs or lemon zest.
Notes
- Add cream or Parmesan for richness.
- Use shrimp or veggies instead of chicken for variety.
- Store leftovers in fridge up to 3 days.