Cowboy Butter Chicken Linguine

Ingredients:

For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
For the Cowboy Butter Sauce:
- 1 stick unsalted butter (½ cup)
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 teaspoon fresh rosemary (or ½ teaspoon dried rosemary)
- 1 teaspoon lemon juice (fresh is best)
- ½ teaspoon red pepper flakes (optional, adjust to heat preference)
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 2 tablespoons grated Parmesan cheese
For the Pasta:
- 12 oz linguine pasta
- Salt for the pasta water

Instructions:

Prepare the Chicken:
- Season the chicken breasts on both sides with smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Set the chicken aside to rest, then slice it into thin strips or bite-sized pieces.
Cook the Linguine:
- While the chicken is cooking, bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente, usually about 9-10 minutes. Drain, reserving 1 cup of pasta water.
Make the Cowboy Butter Sauce:
- In the same skillet used for the chicken (don’t clean it), melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
- Stir in the fresh thyme, rosemary, red pepper flakes (if using), and Dijon mustard. Cook for another minute.
- Add the lemon juice, chopped parsley, chives, and grated Parmesan cheese. Stir everything together until well combined, and let the sauce simmer for a minute or two. You want it to be smooth and creamy. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
Combine the Pasta and Chicken:
- Add the drained linguine directly into the skillet with the cowboy butter sauce. Toss the pasta to coat it evenly in the sauce.
- Add the sliced chicken pieces on top and toss again to combine everything thoroughly.
Serve:
- Garnish with extra fresh parsley, chives, or Parmesan cheese, if desired. Serve immediately!

Tips:

Spice Level: Adjust the red pepper flakes to your preferred level of heat. You can omit them for a milder dish or add more for extra spice.
Chicken Options: Feel free to use chicken thighs for a juicier, more flavorful option. If you’re in a rush, pre-cooked rotisserie chicken works well too.
Pasta Swap: While linguine is great for this dish, fettuccine or spaghetti would work equally well.
Make It Extra Creamy: For a richer, more decadent sauce, you can add ¼ cup of heavy cream when making the butter sauce.