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Cowboy Butter Chicken Linguine Recipe

Cowboy Butter Chicken Linguine Recipe

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5 from 124 reviews

Cowboy Butter Chicken Linguine is a decadent and satisfying pasta dish where juicy, paprika-spiced chicken breast is smothered in a rich, garlicky butter sauce. Flavored with Dijon mustard, lemon juice, Parmesan, and a hint of red pepper flakes, this creamy linguine brings both bold and comforting flavors. Perfect for quick weeknight dinners or as a centerpiece for special gatherings.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 12 oz linguine

Chicken

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

Cowboy Butter Sauce

  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  • Reserved 1/2 cup pasta water (optional, for thinning sauce)

Garnish

  • 2 tbsp chopped fresh parsley

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the linguine and set aside.
  2. Prepare the Chicken: Pat the chicken breasts dry and season them all over with salt, black pepper, smoked paprika, and red pepper flakes. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and fully cooked through. Transfer the chicken to a plate and let it rest for a few minutes, then slice into bite-sized pieces.
  3. Make the Cowboy Butter Sauce: Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and cook for about 30 seconds, just until fragrant. Add the Dijon mustard, lemon juice, and chicken broth, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 2-3 minutes, allowing the flavors to combine.
  4. Add Cream and Cheese: Pour in the heavy cream, stirring to combine. Let the sauce simmer for another 2 minutes until it thickens slightly. Stir in the grated Parmesan cheese, mixing until the cheese is melted and the sauce is smooth. If the sauce appears too thick, gradually add a splash of reserved pasta water until you reach the desired consistency.
  5. Combine Everything: Return the sliced chicken to the skillet, followed by the drained linguine. Toss everything together to ensure the pasta and chicken are evenly coated in the sauce. Let cook for 1-2 minutes more to meld the flavors.
  6. Garnish and Serve: Remove the skillet from the heat. Scatter chopped parsley over the top and serve immediately, offering extra Parmesan on the side if desired.

Notes

  • To save time, you can cook the pasta and chicken simultaneously.
  • If you prefer a less spicy dish, reduce or omit the red pepper flakes.
  • For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
  • Make sure not to overcook the chicken for best texture and juiciness.
  • This dish is best enjoyed fresh, but leftovers can be reheated gently with a splash of broth or cream.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 625
  • Sugar: 3g
  • Sodium: 670mg
  • Fat: 28g
  • Saturated Fat: 13g
  • Unsaturated Fat: 12g
  • Trans Fat: 0.5g
  • Carbohydrates: 60g
  • Fiber: 3g
  • Protein: 39g
  • Cholesterol: 115mg

Find it online: https://ellarecipe.com/cowboy-butter-chicken-linguine-recipe/