Cook the pasta: Bring a pot of salted water to a boil. Cook linguine according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
Cook the chicken: In a large skillet, heat olive oil and 1 tbsp butter over medium heat. Add cubed chicken, season with garlic powder, paprika, salt, and pepper. Sauté until golden brown and fully cooked through (6–8 minutes). Remove from pan and set aside.
Make the cowboy butter sauce: In the same skillet, melt 3 tbsp butter. Add minced garlic, Dijon mustard, lemon juice, parsley, red pepper flakes, Worcestershire sauce, and cayenne (if using). Stir for 1–2 minutes until fragrant.
Combine: Return chicken to the skillet. Add cooked linguine and toss everything together in the cowboy butter sauce. Add a splash of the reserved pasta water if needed to loosen the sauce.
Finish & serve: Sprinkle with Parmesan cheese and more parsley before serving.
💛 Ashley’s Tips:
Add a handful of baby spinach or sun-dried tomatoes for extra flavor.
Love it creamy? Stir in ¼ cup of heavy cream before tossing the pasta.
Serve with warm garlic bread and a squeeze of lemon for that final cowboy touch! 🤠🍋
