Cowboy Butter Chicken Linguine Recipe

Introduction

This Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish that combines tender chicken with a rich, buttery sauce. Perfect for a satisfying weeknight dinner, it’s easy to make and packed with smoky and tangy notes.

Ingredients

• 12 oz linguine
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (adjust to taste)
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• ½ cup chicken broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. Step 1: Cook the linguine in salted boiling water until al dente. Reserve ½ cup of the pasta water, then drain and set the pasta aside.
2. Step 2: Season the chicken breasts with salt, pepper, smoked paprika, and red pepper flakes. Heat olive oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes per side, until fully cooked. Remove from heat and slice the chicken.
3. Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the Dijon mustard, lemon juice, and chicken broth, then simmer for 2-3 minutes.
4. Step 4: Pour in the heavy cream and stir continuously until the sauce thickens slightly. Add the grated Parmesan cheese and stir until smooth. Adjust the sauce consistency with the reserved pasta water if needed.
5. Step 5: Add the sliced chicken and drained linguine to the skillet. Toss everything to coat well in the sauce and warm through for an additional minute.
6. Step 6: Serve immediately, garnished with chopped fresh parsley.

Tips & Variations

• For extra smoky flavor, try adding a touch of chipotle powder along with the smoked paprika.
• You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich and thick.
• Use freshly grated Parmesan for a smoother, creamier sauce compared to pre-grated cheese.
• If you prefer a little more heat, increase the red pepper flakes gradually to suit your taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with other pasta shapes like fettuccine, penne, or spaghetti. Just adjust cooking times accordingly.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when its internal temperature reaches 165°F (75°C) and the juices run clear when pierced. Cooking for 5-6 minutes per side on medium-high heat usually achieves this.

Cowboy Butter Chicken Linguine Recipe

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★★★★★

4.8 from 62 reviews

• Author: Olivia
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish featuring tender chicken breasts cooked with smoked paprika and red pepper flakes for a subtle smoky heat, tossed in a rich Parmesan butter sauce with garlic and Dijon mustard. This comforting meal is perfect for an indulgent weeknight dinner or special occasion.

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Ingredients

Scale 1x2x3x

Pasta

• 12 oz linguine
• ½ cup reserved pasta water

Chicken

• 2 boneless, skinless chicken breasts
• Salt and black pepper to taste
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (adjust to taste)
• 2 tbsp olive oil

Sauce

• 2 tbsp butter
• 4 cloves garlic, minced
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• ½ cup chicken broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese

Garnish

• Chopped fresh parsley

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Instructions

1. Cook the linguine: Boil salted water and cook the linguine until al dente as per package instructions. Reserve half a cup of the pasta water before draining the pasta and set both aside.
2. Season and cook the chicken: Rub the chicken breasts evenly with salt, pepper, smoked paprika, and red pepper flakes. Heat olive oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes per side until fully cooked through. Remove from heat and slice the chicken into strips.
3. Prepare the sauce base: In the same skillet, melt the butter over medium heat. Sauté the minced garlic until fragrant but not browned, about 1 minute. Stir in Dijon mustard, lemon juice, and chicken broth, and let the mixture simmer gently for 2-3 minutes to meld the flavors.
4. Complete the sauce: Pour in the heavy cream and stir continuously until the sauce thickens slightly. Add the grated Parmesan cheese and mix until the sauce is smooth. If the sauce is too thick, adjust the consistency by gradually stirring in some of the reserved pasta water.
5. Toss pasta and chicken: Add the sliced chicken and drained linguine back into the skillet with the sauce. Toss everything together to coat the pasta and chicken well. Heat through for an additional minute to allow flavors to combine.
6. Serve and garnish: Immediately plate the Cowboy Butter Chicken Linguine and sprinkle chopped fresh parsley over the top for a fresh, colorful garnish.

Notes

• You can adjust the red pepper flakes quantity for more or less heat.
• Reserve pasta water is crucial to adjust sauce consistency without thinning flavor.
• Use freshly grated Parmesan for best melting and taste.
• Chicken breasts can be substituted with thighs for a juicier option.
• Serve immediately for best texture; the sauce may thicken upon standing.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Keywords: chicken linguine, creamy pasta, smoked paprika chicken, garlic butter sauce, Parmesan pasta