Juicy seared chicken, sweet roasted red peppers, and tender linguine tossed in a zesty cowboy butter sauce loaded with garlic, herbs, and a hint of heat. Rich, bold, and ready in 30 minutes — this skillet pasta brings steakhouse flair to your weeknight table!
Ingredients:
12 oz linguine pasta
1 lb boneless skinless chicken breast, cut into strips
Salt & black pepper, to taste
1 tsp garlic powde
1 tsp smoked paprika
2 tbsp olive oil
5 tbsp unsalted butter
5 cloves garlic, minced
1 cup roasted red peppers, sliced
1 tbsp lemon juice
½ tsp red pepper flakes (adjust to taste)
1 tsp Dijon mustard
1 tsp Italian seasoning
1 tbsp chopped fresh parsley (plus more for garnish)
Optional: grated Parmesan for serving
Instructions:
Cook linguine according to package directions. Drain and set aside.
Season chicken with salt, pepper, garlic powder, and smoked paprika.
In a large skillet, heat olive oil over medium-high. Sear chicken until golden and cooked through, about 6–7 minutes. Remove and set aside.
In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
Stir in lemon juice, red pepper flakes, Dijon mustard, Italian seasoning, and chopped parsley. Simmer 2–3 minutes.
Add roasted red peppers, then return chicken and linguine to the skillet. Toss everything until coated in cowboy butter sauce.
Garnish with more parsley and Parmesan if desired. Serve hot.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Bold, buttery, and unforgettable — this cowboy-style chicken pasta with red peppers is comfort food with a Southern kick!
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