Cowboy Butter Pasta (Printable)

Creamy garlic-butter clings to pasta with lemon, herbs and a hint of heat—ready in 30 minutes.

# What You’ll Need:

→ Pasta

01 - 12 oz linguine, spaghetti, or fettuccine

→ Cowboy Butter Sauce

02 - 1/2 cup unsalted butter
03 - 4 cloves garlic, 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 Make It:

01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining. Set drained pasta aside.
02 - In a large skillet set over medium heat, melt the butter until it begins to foam. Add the minced garlic and sauté for 1 minute, stirring constantly, until fragrant and lightly golden.
03 - Stir in the Dijon mustard, smoked paprika, crushed red pepper flakes, and Worcestershire sauce. Pour in the lemon zest and juice. Cook for 1 to 2 minutes, stirring frequently, allowing the flavors to meld together.
04 - Add the chopped parsley, chives, kosher salt, and black pepper. Stir well to combine all the herbs and seasonings evenly throughout the buttery mixture.
05 - Transfer the cooked pasta into the skillet with the cowboy butter sauce. Toss vigorously, adding splashes of the reserved pasta water as needed until a glossy, emulsified coating clings to every strand.
06 - If using shredded chicken or grilled steak, fold it into the pasta now. Continue cooking for 2 minutes until the protein is heated through and evenly distributed.
07 - Divide among plates immediately. Finish with extra fresh herbs, a generous shower of grated parmesan, and lemon wedges alongside for squeezing.

# Expert Tips:

01 -
  • It takes one pan and less than thirty minutes from stove to fork.
  • The sauce tastes like something from a steakhouse but costs pocket change to make.
  • You probably have most of these ingredients sitting in your kitchen right now.
02 -
  • Do not walk away from the butter while it melts because it can go from golden and nutty to burnt and bitter in seconds.
  • Saving the pasta water is not optional, without it the sauce will feel greasy instead of creamy.
  • Worcestershire sauce often contains anchovies so check your label if cooking for vegetarians.
03 -
  • Let the butter foam and just start to brown before adding garlic because that nutty flavor is the soul of the entire dish.
  • Taste the sauce before adding the pasta and adjust salt and lemon juice because every lemon and every batch of butter behaves differently.

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