Cowboy 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
Scale
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
Find it online: https://tastygenius.com/cowboy-butter-chicken-linguine-recipe/
