Cowboy Butter Chicken Linguine
This cowboy butter chicken linguine is a bold and creamy pasta dish featuring tender chicken, garlic, lemon, and spices tossed in a rich buttery Parmesan sauce.
Equipment
- large pot
- large skillet
- colander
- knife
- cutting board
Ingredients
- 12 oz linguine
- 2 boneless skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- salt and black pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the linguine until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
- Season chicken breasts with salt, black pepper, smoked paprika, and red pepper flakes. Heat olive oil in a skillet over medium-high heat and cook chicken for 5-6 minutes per side until fully cooked. Let rest, then slice into bite-sized pieces.
- Reduce heat to medium and add butter to the same skillet. Stir in minced garlic and cook until fragrant. Add Dijon mustard, lemon juice, and chicken broth, scraping up browned bits. Simmer for 2-3 minutes.
- Pour in heavy cream and simmer until slightly thickened. Add Parmesan cheese and stir until melted and smooth. Add reserved pasta water if needed to adjust consistency.
- Return sliced chicken to the skillet and add cooked linguine. Toss everything together until evenly coated and heated through.
- Remove from heat, garnish with fresh parsley, and serve immediately with extra Parmesan if desired.
Notes
Adjust the red pepper flakes for your preferred spice level. Add a splash of reserved pasta water to loosen the sauce if needed. You can substitute fettuccine or spaghetti if linguine is unavailable.