Description

Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish featuring tender chicken breasts seasoned with smoked paprika and red pepper flakes, tossed in a rich butter and garlic sauce with Parmesan cheese and a hint of lemon. Perfect for a comforting weeknight meal, this dish combines the zest of cowboy-inspired spices with the smoothness of a buttery cream sauce.

Ingredients

Scale

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)
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

Instructions

Cook the linguine: Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions. Reserve ½ cup of the pasta water before draining the pasta. Set the drained pasta aside.
Prepare the 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. Add the chicken breasts and cook for 5-6 minutes per side or until fully cooked through. Remove from the skillet and slice into strips.
Make the sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in Dijon mustard, lemon juice, and chicken broth, allowing the mixture to simmer for 2-3 minutes to meld flavors.
Finish the sauce: Pour in the heavy cream and stir continuously until the sauce thickens slightly. Add the grated Parmesan cheese and mix until smooth. If the sauce is too thick, adjust the consistency by stirring in some of the reserved pasta water.
Toss everything together: Return the sliced chicken to the skillet with the sauce. Add the drained linguine and toss well to coat all the ingredients evenly with the sauce. Heat through for an additional minute.
Serve: Plate the pasta and garnish with chopped fresh parsley. Serve immediately while hot.

Notes

You can adjust the red pepper flakes according to your heat preference.
Reserve pasta water is useful to loosen the sauce if it becomes too thick.
For lower fat, substitute heavy cream with half-and-half or a lighter cream alternative.
Grate fresh Parmesan for best flavor.
Make sure chicken is cooked to an internal temperature of 165°F (75°C).

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Keywords: Chicken linguine, cowboy butter sauce, creamy pasta, quick dinner, smoked paprika chicken, garlic butter sauce