Cowboy Butter Chicken Linguine Recipe
Introduction
Cowboy Butter Chicken Linguine is a rich and flavorful pasta dish that combines tender chicken with a creamy, garlicky sauce. This comforting meal is perfect for busy weeknights or when you want to impress dinner guests with minimal effort.
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 linguine 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 the butter over medium heat and 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 until the sauce thickens. Add the grated Parmesan cheese and mix until smooth. Adjust the sauce’s consistency if needed by adding the reserved pasta water a little at a time.
- Step 5: Add the sliced chicken and drained linguine to the skillet. Toss everything together to coat well in the sauce and heat through for about a minute.
- Step 6: Serve immediately, garnished with chopped fresh parsley for a bright, fresh finish.
Tips & Variations
- For extra flavor, marinate the chicken in a bit of olive oil, garlic, and paprika for 30 minutes before cooking.
- Swap linguine for fettuccine or penne if preferred.
- Add sautéed mushrooms or bell peppers to the sauce for added texture and taste.
- Use half-and-half instead of heavy cream for a lighter sauce, though it will be less rich.
Storage
Store leftover Cowboy Butter Chicken Linguine 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 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 accordingly, as thighs may take slightly longer to cook through.
Is this recipe spicy?
The red pepper flakes add a mild heat, but you can adjust or omit them to suit your spice preference.
PrintCowboy Butter Chicken Linguine Recipe
Cowboy Butter Chicken Linguine is a delicious and creamy pasta dish featuring tender seared chicken breasts in a smoky, buttery sauce with garlic, Dijon mustard, and Parmesan cheese. This comforting meal combines the bold flavors of smoked paprika and red pepper flakes with the richness of heavy cream, all tossed together with al dente linguine for a satisfying 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
- 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 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 aside.
- Prepare Chicken: Season the chicken breasts on both sides with salt, black pepper, smoked paprika, and red pepper flakes. Heat the olive oil in a large skillet over medium-high heat, and cook the chicken for 5-6 minutes on each side until fully cooked through. Remove the chicken from the skillet and slice it into strips.
- Make Sauce: In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the Dijon mustard, lemon juice, and chicken broth, simmering for 2-3 minutes to meld flavors and reduce slightly.
- Add Cream and Cheese: Pour in the heavy cream and stir continuously until the sauce thickens. Add the grated Parmesan cheese and mix until smooth. Adjust the sauce consistency using the reserved pasta water as needed to achieve a creamy texture.
- Combine and Heat Through: Return the sliced chicken and the drained linguine to the skillet. Toss everything together so that the pasta and chicken are evenly coated in the sauce. Heat through for about one more minute, allowing flavors to combine.
- Serve: Plate the pasta and garnish with freshly chopped parsley. Serve immediately for the best flavor and texture.
Notes
- Adjust red pepper flakes according to your preferred spice level.
- Use freshly grated Parmesan for best taste and creamy texture.
- Reserve some pasta water to adjust sauce thickness as needed.
- Chicken breasts should be cooked thoroughly to an internal temperature of 165°F (74°C).
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
Keywords: cowboy butter chicken linguine, creamy chicken pasta, smoked paprika chicken, garlic butter pasta, easy chicken linguine recipe
