Cowboy Butter Pasta (Printable)

Creamy garlicky pasta in a lemon-butter herb sauce with smoked paprika; optional chicken or steak, ready in 30 minutes.

# What You'll Need:

→ Pasta

01 - 12 oz pasta (linguine, spaghetti, or fettuccine)

→ Cowboy Butter Sauce

02 - 1/2 cup (1 stick) unsalted butter
03 - 4 garlic cloves, minced
04 - 1 tablespoon Dijon mustard
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon crushed red pepper flakes
07 - 1 teaspoon Worcestershire sauce
08 - Zest and juice of 1 lemon
09 - 1/4 cup chopped fresh parsley
10 - 2 tablespoons chopped fresh chives
11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon ground black pepper

→ Optional Additions

13 - 1 cup shredded cooked rotisserie chicken or grilled steak
14 - Grated Parmesan cheese, for serving
15 - Lemon wedges, for garnish

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining. Set the drained pasta aside.
02 - In a large skillet set over medium heat, melt the butter completely. Add the minced garlic and sauté for about 1 minute, stirring constantly, until fragrant and lightly golden.
03 - Stir in the Dijon mustard, smoked paprika, crushed red pepper flakes, and Worcestershire sauce. Add the lemon zest and fresh lemon juice. Cook for 1 to 2 minutes, stirring frequently to blend the flavors.
04 - Fold in the chopped parsley and chives along with the kosher salt and black pepper. Stir until the herbs are evenly distributed throughout the sauce.
05 - Transfer the cooked pasta into the skillet with the sauce. Toss vigorously, adding the reserved pasta water a splash at a time, until a glossy, creamy coating clings to every noodle.
06 - If using shredded chicken or grilled steak, fold it into the pasta now. Continue cooking for 2 additional minutes until the protein is heated through.
07 - Serve immediately in warm bowls. Finish with an extra sprinkle of fresh herbs, a generous shower of grated Parmesan, and lemon wedges on the side.

# Expert Tips:

01 -
  • The sauce comes together in one skillet with zero cream, yet it coats every strand like a velvet blanket.
  • You probably have every ingredient sitting in your kitchen right now, waiting for their moment.
  • It bends to whatever protein or vegetable you have leftover, making it the ultimate clean out the fridge dinner.
02 -
  • Do not let the butter brown past a pale gold, or the sauce will taste slightly burnt instead of rich and nutty.
  • Saving the pasta water is not optional here, it is the difference between a greasy puddle and a silky sauce.
03 -
  • Grate your parmesan fresh at the table because the pre shredded kind will not melt the same way.
  • Let the sauce rest off the heat for one minute before serving so it thickens slightly and clings better.

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