Introduction

This Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish that brings together tender chicken and a rich, buttery sauce with a hint of spice. It’s perfect for a satisfying weeknight dinner or a special occasion meal that cooks up quickly and impresses every time.

Cowboy Butter Chicken Linguine Recipe - Recipe Image

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 the linguine and set aside.
Step 2: Season the chicken breasts with salt, black pepper, smoked paprika, and red pepper flakes. Heat the olive oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes per side, until fully cooked. Remove from the heat and slice the chicken.
Step 3: In the same skillet, melt the butter over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Stir in the Dijon mustard, lemon juice, and chicken broth, then let the mixture simmer for 2-3 minutes.
Step 4: Pour in the heavy cream and stir constantly 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 of the reserved pasta water.
Step 5: Add the sliced chicken and drained linguine back into the skillet. Toss everything together until the pasta and chicken are well coated with the sauce. Heat through for an additional minute.
Step 6: Serve immediately, garnished with chopped fresh parsley for a bright, fresh finish.

Tips & Variations

For extra flavor, marinate the chicken briefly in lemon juice and smoked paprika before cooking.
Swap out linguine for fettuccine or penne to change up the texture.
Add sautéed mushrooms or bell peppers to the sauce for a vegetable boost.
Use half-and-half instead of heavy cream for a lighter sauce, but the creaminess will be reduced.
If you like it spicier, increase the red pepper flakes or add a dash of hot sauce.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, 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 chicken thighs instead of breasts?

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

Is it possible to make this recipe dairy-free?

You can substitute the butter with olive oil and use a dairy-free cream alternative. Nutritional yeast can replace Parmesan for a similar cheesy flavor.

Cowboy Butter Chicken Linguine Recipe

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★★★★★

4.5 from 135 reviews

Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish featuring tender, seasoned chicken breasts cooked in a rich buttery garlic sauce with smoked paprika and a hint of heat from red pepper flakes. Tossed with linguine and Parmesan, this hearty meal is perfect for a satisfying weeknight dinner.

Author: Dana
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

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

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

Garnish

Chopped fresh parsley for garnish

Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook the linguine until al dente according to package instructions. Reserve ½ cup of the pasta cooking water, then drain the linguine and set it aside.
Season and cook the chicken: Pat the chicken breasts dry and season evenly on both sides with salt, black pepper, smoked paprika, and red pepper flakes. Heat olive oil in a large skillet over medium-high heat, then add the chicken breasts. Cook for 5-6 minutes on each side or until the chicken is fully cooked through. Remove the chicken from the skillet, let rest for a few minutes, then slice it thinly.
Prepare the sauce base: In the same skillet, reduce heat to medium and add the butter. Once melted, sauté the minced garlic until fragrant, about 1 minute. Stir in Dijon mustard, lemon juice, and chicken broth and allow the mixture to simmer for 2-3 minutes, reducing slightly.
Finish the sauce: Pour in the heavy cream and stir consistently until the sauce thickens slightly. Add grated Parmesan cheese and continue mixing until smooth and creamy. If the sauce is too thick, adjust the consistency by gradually adding some of the reserved pasta water.
Combine pasta and chicken: Return the sliced chicken to the skillet and add the drained linguine. Toss everything together to ensure the pasta and chicken are well coated with the creamy sauce. Heat through for an additional minute to meld the flavors.
Serve: Plate the Cowboy Butter Chicken Linguine immediately and garnish with chopped fresh parsley for a pop of color and freshness.

Notes

Adjust the red pepper flakes to your preferred spice level for milder or hotter heat.
Reserve pasta water is useful to loosen the sauce if it becomes too thick.
Use freshly grated Parmesan for the best flavor and smooth melting.
Allow chicken to rest after cooking to keep it juicy before slicing.
Serve immediately for the best texture of the linguine and sauce.

Keywords: cowboy butter chicken linguine, creamy chicken pasta, smoked paprika chicken linguine, easy chicken pasta dinner, garlic butter sauce pasta