Name: Creamy Cowboy Butter Recipe
Ingredients: 2 Chicken breasts Boneless, skinless, sliced thin; 1 tsp Smoked paprika Adds depth and warmth; 1 tsp Garlic powder Adds rich, savory flavor; 1/2 tsp Onion powder Subtle aromatic base; 1/2 tsp Red pepper flakes Adjust to your spice level; Salt and pepper Salt and pepper; 1 tbsp Olive oil For cooking the chicken; 8 oz Linguine Use your favorite pasta if preferred; 4 tbsp Butter Use real butter for best flavor; 4 cloves Garlic Fresh and finely minced; 1 tbsp Dijon mustard Adds subtle tang; 2 tbsp Lemon juice Freshly squeezed; 1/2 cup Heavy cream Optional for creamy finish; 1/2 cup Parmesan cheese Freshly grated is best; 2 tbsp Fresh parsley Chopped, for garnish; Red pepper flakes Optional for garnish; 1 cup Reserved pasta water Use to thin sauce if needed

Ingredients

For the Chicken:

2 Chicken breasts Boneless, skinless, sliced thin
1 tsp Smoked paprika Adds depth and warmth
1 tsp Garlic powder Adds rich, savory flavor
1/2 tsp Onion powder Subtle aromatic base
1/2 tsp Red pepper flakes Adjust to your spice level
Salt and pepper Salt and pepper
1 tbsp Olive oil For cooking the chicken

For the Pasta and Sauce:

8 oz Linguine Use your favorite pasta if preferred
4 tbsp Butter Use real butter for best flavor
4 cloves Garlic Fresh and finely minced
1 tbsp Dijon mustard Adds subtle tang
2 tbsp Lemon juice Freshly squeezed
1/2 cup Heavy cream Optional for creamy finish
1/2 cup Parmesan cheese Freshly grated is best
2 tbsp Fresh parsley Chopped, for garnish
Red pepper flakes Optional for garnish
1 cup Reserved pasta water Use to thin sauce if needed

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Instructions

Grandma always told me, “Good seasoning makes every dish shine.”Season the [chicken breasts] with [smoked paprika], [garlic powder], [onion powder], [red pepper flakes], [salt], and [pepper].Heat [olive oil] in a large skillet over medium-high heat. Sear the chicken until golden brown and fully cooked, about 5 to 6 minutes per side. Set aside.
Bring a large pot of salted water to a boil. Cook the [linguine] until al dente according to the package instructions. Reserve 1 cup of the pasta water before draining.
In the same skillet, melt the [butter] and sauté the [garlic] until fragrant, about 1 minute.Whisk in the [Dijon mustard] and [lemon juice], then slowly add the [heavy cream] if using. Let it simmer gently until slightly thickened.
Add the cooked [linguine] to the skillet and toss with the sauce. Mix in the [Parmesan cheese] and a bit of reserved [pasta water] to loosen the sauce if needed.Return the [chicken] to the skillet and stir everything together so the flavors meld.
Top with [fresh parsley] and a sprinkle of [red pepper flakes]. Grandma always served it with a wedge of lemon on the side because, as she said, “Butter loves brightness.