Cowboy Butter Chicken Linguine Recipe

Introduction

This Cowboy Butter Chicken Linguine is a rich and flavorful pasta dish featuring tender chicken breasts smothered in a creamy, garlicky butter sauce with a hint of smoky spice. It’s a comforting meal perfect for weeknights or when you want to impress without fuss.

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, black 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 and sauté the minced garlic until fragrant, about 1 minute. Stir in Dijon mustard, lemon juice, and chicken broth, then let the mixture simmer for 2-3 minutes.
4. Step 4: Pour in the heavy cream and stir until the sauce thickens slightly. Add the grated Parmesan cheese and mix until smooth. If the sauce is too thick, adjust the consistency by stirring in some reserved pasta water as needed.
5. Step 5: Add the sliced chicken and drained linguine back into the skillet. Toss everything together to coat the pasta and chicken well with the sauce. Heat through for an additional minute.
6. Step 6: Serve immediately, garnished with chopped fresh parsley for a bright finish.

Tips & Variations

• For extra smoky flavor, try adding a small amount of chipotle powder along with the smoked paprika.
• If you prefer a lighter sauce, substitute half-and-half for heavy cream.
• Swap chicken breasts for shrimp or sausage for a different protein twist.
• Use gluten-free linguine if you want a gluten-free version.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and will add extra juiciness and flavor. Adjust cooking time as needed to ensure they are fully cooked.

Is it possible to make this recipe dairy-free?

To make a dairy-free version, use dairy-free butter and substitute the heavy cream with full-fat coconut milk or a creamy plant-based alternative. Use nutritional yeast instead of Parmesan for a cheesy flavor.

Cowboy Butter Chicken Linguine Recipe

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★★★★★

4.7 from 745 reviews

• Author: Andria
• 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, spiced chicken breasts cooked with garlic, smoked paprika, and a butter-based sauce. Tossed with linguine and a rich Parmesan cream sauce, this hearty meal is garnished with fresh parsley for a touch of freshness and elegance, perfect for a satisfying weeknight dinner or weekend treat.

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Ingredients

Scale 1x2x3x

Pasta

• 12 oz linguine

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 Pasta: Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 9-11 minutes. Reserve ½ cup of pasta water, then drain the linguine and set aside.
2. Prepare the Chicken: Season the chicken breasts evenly with salt, black pepper, smoked paprika, and red pepper flakes. Heat olive oil in a skillet over medium-high heat, then cook chicken for approximately 5-6 minutes per side or until fully cooked through and juices run clear. Remove chicken from skillet and slice into strips.
3. Make the Sauce Base: In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté until fragrant, about 1-2 minutes, avoiding browning. Stir in Dijon mustard, lemon juice, and chicken broth, letting the mixture simmer for 2-3 minutes to combine flavors.
4. Finish the Sauce: Pour in heavy cream and whisk constantly until the sauce begins to thicken, about 3-4 minutes. Add grated Parmesan cheese and stir until melted and smooth. If the sauce is too thick, adjust consistency by stirring in reserved pasta water a little at a time.
5. Toss Pasta and Chicken: Return sliced chicken to the skillet with the sauce. Add drained linguine and toss well to coat every strand evenly in the sauce. Heat through for an additional minute to meld flavors.
6. Serve: Plate the linguine and chicken mixture immediately, garnished generously with chopped fresh parsley for color and freshness.

Notes

• For a spicier dish, increase red pepper flakes to your preference.
• You can substitute chicken broth with vegetable broth for a lighter flavor.
• Use freshly grated Parmesan cheese for best melting and flavor.
• If sauce thickens too much, add reserved pasta water gradually to loosen it.
• Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.

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

Keywords: Cowboy Butter Chicken Linguine, creamy chicken pasta, smoked paprika chicken, Parmesan cream sauce, easy dinner recipe