This one’s a flavor-packed twist that came straight from the “what can I make with what I’ve got?” kind of night—and now it’s a regular in the rotation! Cowboy butter is that rich, garlicky, herby sauce we all love, and when you toss it with tender chicken and pasta? It’s comfort food with a bold, smoky kick.
It’s creamy, zesty, and just the right amount of spicy. Perfect for those evenings when you want something hearty but with a little flair.
Here’s how to make it:
Cowboy Butter:
100g butter
3 garlic cloves, minced
1 tbsp Dijon mustard
Juice of half a lemon
1 tsp smoked paprika
1 tsp chili flakes (adjust to taste)
1 tbsp chopped parsley
Salt and pepper to taste
Chicken + Pasta:
2 chicken breasts, sliced thin
250g linguine
Olive oil
Salt and pepper
Instructions:
Cook linguine according to package instructions. Drain and set aside.
In a skillet, cook the chicken in a bit of olive oil until golden and cooked through. Season with salt and pepper.
In a separate pan, melt the butter and add garlic. Let it sizzle gently.
Stir in mustard, lemon juice, paprika, chili flakes, and parsley. Simmer for a minute.
Add cooked chicken to the cowboy butter and toss well.
Add the cooked linguine to the pan and toss everything together until coated and glossy.
Dish it up warm and get ready for second helpings—this one disappears fast!