Cowboy Butter Chicken Linguine Recipe
Introduction
Cowboy Butter Chicken Linguine is a flavorful and creamy pasta dish that combines tender chicken with a rich, buttery sauce. This easy-to-make recipe brings a touch of smoky spice and bright lemon to your dinner plate, perfect for a satisfying weeknight meal.
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 pasta 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. Sauté the minced garlic until fragrant, about 1 minute. Stir in 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 continuously until the sauce thickens. Add the grated Parmesan cheese and mix until smooth. Adjust the sauce consistency with reserved pasta water if needed.
- Step 5: Add the sliced chicken and drained linguine back to the skillet. Toss everything together to coat well in the sauce and heat through for about 1 minute.
- Step 6: Serve immediately, garnished with chopped fresh parsley.
Tips & Variations
- For a creamier sauce, add a little extra heavy cream or Parmesan cheese to taste.
- Swap chicken breasts for thighs if you prefer a juicier texture.
- Adjust the red pepper flakes to control the heat level or substitute with cayenne pepper.
- Add sautéed mushrooms or spinach to the sauce for extra flavor and nutrition.
- Use freshly grated Parmesan for the best melting quality and flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or chicken broth to loosen the sauce as needed. Avoid microwaving directly to keep the sauce creamy and smooth.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, feel free to substitute linguine with fettuccine, spaghetti, or penne based on your preference; just adjust the cooking time accordingly.
How can I make this dish dairy-free?
Replace the butter with olive oil, use coconut cream or a dairy-free cream alternative instead of heavy cream, and opt for a dairy-free Parmesan substitute or nutritional yeast.
PrintCowboy Butter Chicken Linguine Recipe
Cowboy Butter Chicken Linguine is a deliciously creamy pasta dish featuring tender chicken breasts cooked in a flavorful butter and garlic sauce with smoked paprika and red pepper flakes. This comforting recipe combines al dente linguine with a rich, cheesy sauce made with Parmesan, heavy cream, and a hint of lemon, garnished with fresh parsley for a perfect home-cooked meal.
- 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 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
Sauce Ingredients
- 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 linguine: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare the chicken: Season the chicken breasts with salt, black pepper, smoked paprika, and red pepper flakes on both sides. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until fully cooked through and golden brown. Remove from the skillet and slice into strips.
- Create 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, taking care not to burn it. Stir in the Dijon mustard, lemon juice, and chicken broth and allow the mixture to simmer gently for 2-3 minutes to meld the flavors.
- Finish the sauce: Pour in the heavy cream and stir continuously until the sauce thickens slightly, about 2-3 minutes. Add the grated Parmesan cheese and stir until the sauce is smooth and creamy. If the sauce is too thick, adjust the consistency by slowly adding the reserved pasta water as needed.
- Combine pasta and chicken: Add the sliced chicken and cooked linguine back into the skillet with the sauce. Toss everything together to ensure the pasta and chicken are evenly coated with the sauce. Heat through for an additional minute, stirring gently.
- Serve: Plate the linguine and chicken mixture immediately. Garnish generously with chopped fresh parsley for a burst of color and freshness. Serve warm for best flavor.
Notes
- Adjust red pepper flakes to taste if you prefer more or less heat.
- Reserve pasta water is important as it helps loosen the sauce without diluting flavor.
- Use fresh grated Parmesan for the best melt and flavor.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt, but the sauce will be less rich.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for safety.
Keywords: chicken linguine, creamy chicken pasta, garlic butter chicken, smoked paprika chicken, easy dinner recipes, cowboy butter chicken linguine
