Cowboy Butter Pasta (Printable View)

Creamy, garlicky butter coats pasta with lemon, fresh herbs, and a hint of heat for a quick, satisfying main.

# What You'll Need:

→ Pasta

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

→ Cowboy Butter Sauce

02 - 1/2 cup 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

# How-To Steps:

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 over medium heat, melt the butter. 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, Worcestershire sauce, lemon zest, and lemon juice. Cook for 1 to 2 minutes, stirring frequently to bloom the spices and meld the flavors.
04 - Fold in the chopped parsley, chives, 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 gently, adding the reserved pasta water a splash at a time, until the sauce coats the noodles in a glossy, creamy layer.
06 - If using shredded chicken or grilled steak, fold it into the pasta now. Cook for an additional 2 minutes until the protein is heated through.
07 - Serve immediately in warm bowls, garnished with extra fresh herbs, grated Parmesan cheese, and lemon wedges alongside.

# Expert Advice:

01 -
  • The sauce comes together in one skillet while your pasta cooks, so cleanup is almost nonexistent.
  • That smoky, tangy, herby butter clings to every single noodle like it was made for this moment.
  • You probably have most of these ingredients sitting in your kitchen right now.
02 -
  • Do not walk away from the garlic in the butter because it burns quickly and will turn the whole sauce bitter and acrid.
  • The pasta water trick is what transforms melted butter into a silky sauce, so never skip reserving it before you drain.
03 -
  • Salt your pasta water until it tastes like mild seawater because that is your one chance to season the noodles from the inside out.
  • Use a timer for the garlic and remove the skillet from heat the second it looks golden, because carryover heat will keep cooking it.

Go Back