Description
Okay, so if you haven’t heard of cowboy butter yet, you’re in for a TREAT. It’s basically regular butter that went to flavor town and decided to stay there permanently. We’re talking butter mixed with garlic, herbs, spices, and a kick of heat that makes everything taste like it was kissed by a campfire. Now imagine that magical butter melting into a creamy pasta sauce with tender chicken and silky linguine. Yeah, that’s what we’re making today, and your taste buds are about to thank you big time.
Ingredients
Scale
For the Cowboy Butter:
- 1/2 cup butter, softened (don’t even think about using margarine)
- 4 garlic cloves, minced (or more if you’re like me and measure garlic with your heart)
- 2 tablespoons fresh parsley, chopped fine
- 1 tablespoon fresh chives, chopped (dried works if that’s what you’ve got)
- 1 teaspoon smoked paprika (this is what gives it that cowboy vibe)
- 1/2 teaspoon red pepper flakes (adjust based on your heat tolerance)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder (yes, in addition to fresh garlic – trust the process)
- 1/4 teaspoon cayenne pepper (optional, for the brave souls)
- Salt and black pepper to taste
- Squeeze of lemon juice (brightens everything up)
For the Pasta:
- 1 lb linguine (or whatever long pasta you’ve got – spaghetti, fettuccine, angel hair all work)
- 1.5 lbs boneless, skinless chicken breasts or thighs (thighs are juicier but breasts work too)
- 2 tablespoons olive oil
- 1 medium onion, sliced thin
- 8 oz mushrooms, sliced (baby bellas or white mushrooms, whatever’s on sale)
- 1/2 cup white wine (something you’d actually drink – cooking wine is garbage)
- 1 cup heavy cream (the real stuff, not half-and-half)
- 1/2 cup chicken broth (low sodium preferred)
- 1/2 cup fresh grated Parmesan cheese (plus more for serving)
- 2 tablespoons fresh parsley for garnish
- Salt and pepper for seasoning