Cowboy Butter Chicken Linguine Recipe
Introduction
Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish perfect for a satisfying weeknight dinner. Tender chicken breasts are tossed in a smoky, buttery sauce with garlic, lemon, and Parmesan, creating a comforting meal everyone will love.
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
- 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.
- 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.
- Step 3: In the same skillet, melt butter over medium heat and sauté the minced garlic until fragrant, about 1 minute. Stir in Dijon mustard, lemon juice, and chicken broth, then simmer for 2-3 minutes.
- Step 4: Pour in the heavy cream and stir until the sauce thickens slightly. Add the grated Parmesan cheese and mix until smooth. Adjust the sauce consistency with reserved pasta water if needed.
- Step 5: Add the sliced chicken and drained linguine back into the skillet. Toss everything together to coat well in the sauce and heat through for an additional minute.
- Step 6: Serve immediately, garnished with chopped fresh parsley for a fresh finish.
Tips & Variations
- For extra flavor, marinate the chicken briefly in olive oil, smoked paprika, and garlic before cooking.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Add sautéed mushrooms or bell peppers to the sauce for more vegetables.
- Swap linguine for fettuccine or spaghetti if preferred.
- Adjust red pepper flakes to control the heat level according to 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 thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless chicken thighs work well and offer a juicier texture. Adjust cooking time to ensure they are fully cooked.
Is it possible to make this dish gluten-free?
Absolutely. Use gluten-free pasta to make the recipe gluten-free without changing the flavors.
PrintCowboy Butter Chicken Linguine Recipe
A flavorful and creamy Cowboy Butter Chicken Linguine featuring tender pan-seared chicken breasts smothered in a rich garlic, smoked paprika, and Parmesan butter sauce, tossed with perfectly cooked linguine and garnished with fresh parsley. This comforting, protein-packed dish is perfect for a hearty weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
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)
Sauce and Garnish
- 2 tbsp olive oil
- 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
- Chopped fresh parsley for garnish
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package instructions. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Season and cook 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. Add chicken and cook for 5-6 minutes per side or until fully cooked and internal temperature reaches 165°F (75°C). Remove chicken from skillet and slice into strips.
- Prepare the sauce base: In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté until fragrant, approximately 1-2 minutes.
- Add flavorings and simmer: Stir in Dijon mustard, lemon juice, and chicken broth. Allow the mixture to simmer for 2-3 minutes to let flavors meld and slightly reduce.
- Finish the sauce: Pour in heavy cream and stir until the sauce thickens slightly. Mix in grated Parmesan cheese until the sauce is smooth. If the sauce is too thick, adjust consistency by adding reserved pasta water gradually.
- Combine pasta and chicken: Return sliced chicken and drained linguine to the skillet. Toss thoroughly to coat the pasta and chicken evenly with the sauce. Heat through for an additional minute.
- Serve: Plate the linguine and chicken immediately, garnished with chopped fresh parsley for a pop of color and freshness.
Notes
- Adjust red pepper flakes to control heat level according to preference.
- Use fresh garlic for best flavor in the butter sauce.
- If desired, substitute half-and-half for heavy cream for a lighter sauce, but it may be less rich.
- Reserve pasta water carefully as it helps loosen the sauce without thinning flavor.
- Cook chicken breast thoroughly but avoid overcooking to keep it juicy and tender.
- Parmesan cheese adds saltiness, so adjust added salt accordingly.
Keywords: chicken linguine, creamy pasta, smoked paprika chicken, garlic butter sauce, Parmesan chicken pasta, easy dinner recipe
