Cowboy Butter Chicken Linguine Recipe
Introduction
Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish that combines tender chicken with a rich, garlicky sauce. This easy-to-make meal is perfect for weeknights when you want something comforting yet impressive.
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, drain the pasta, and set aside.
- Step 2: Season the chicken breasts with salt, black 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. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the Dijon mustard, lemon juice, and chicken broth. Let it 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 the sauce is smooth. Adjust the consistency by adding reserved pasta water as needed.
- Step 5: Add the sliced chicken and cooked linguine to the skillet. Toss everything together to coat the pasta and chicken evenly with the sauce. Heat through for an additional minute.
- Step 6: Serve immediately, garnished with chopped fresh parsley for a bright finish.
Tips & Variations
- For extra smokiness, add a pinch of chipotle powder along with the smoked paprika.
- If you prefer a milder spice level, reduce or omit the red pepper flakes.
- Substitute chicken breasts with shrimp or turkey for a different protein twist.
- Use freshly grated Parmesan for the best flavor and melt.
Storage
Store leftover Cowboy Butter Chicken Linguine in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet over low heat, adding a splash of chicken broth or cream to restore the sauce’s creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta for this recipe?
Yes, this dish works well with various pasta shapes like fettuccine, penne, or even spaghetti if linguine isn’t available.
How can I tell when the chicken is fully cooked?
The chicken is fully cooked when its internal temperature reaches 165°F (74°C) and the juices run clear. Cooking for about 5-6 minutes per side over medium-high heat usually ensures this.
PrintCowboy Butter Chicken Linguine Recipe
Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish featuring tender seared chicken breasts cooked with smoky paprika and red pepper flakes, all tossed in a rich butter, garlic, and Parmesan cream sauce. This comforting meal captures bold southwestern flavors with a luscious texture that pairs perfectly with linguine.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Pasta
- 12 oz linguine
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- 2 tbsp olive oil
Sauce
- 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 linguine: 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 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. Cook the chicken breasts for about 5-6 minutes on each side, or until fully cooked through and no longer pink inside. Remove from heat and slice the chicken into strips.
- Sauté garlic and build sauce base: In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it. Stir in the Dijon mustard, lemon juice, and chicken broth. Simmer for 2 to 3 minutes to combine flavors.
- Add cream and cheese: Pour in the heavy cream, stirring constantly until the sauce thickens slightly. Add the grated Parmesan cheese and mix until the sauce is smooth. Adjust the sauce consistency with some reserved pasta water if it is too thick.
- Combine chicken and pasta: Add the sliced chicken and cooked linguine back into the skillet with the sauce. Toss everything together thoroughly to coat the pasta and chicken evenly. Heat through for an additional minute to meld flavors.
- Serve: Plate the pasta and chicken immediately, garnished with chopped fresh parsley for a bright finish.
Notes
- Reserve some pasta water before draining as it helps adjust the sauce to the perfect consistency.
- Adjust the amount of red pepper flakes to control the spiciness of the dish.
- Freshly grated Parmesan cheese will give the best flavor and texture to the sauce.
- Make sure not to overcook the chicken to keep it tender and juicy.
- This dish pairs well with a side salad or steamed vegetables for a complete meal.
Keywords: Cowboy Butter Chicken Linguine, creamy chicken pasta, smoked paprika chicken, garlic butter sauce, easy dinner recipe, linguine pasta dish
