Cowboy Butter Chicken Linguine Recipe
Introduction
This Cowboy Butter Chicken Linguine is a delicious, creamy pasta dish with a smoky kick. Tender chicken breasts are cooked in a flavorful butter sauce with garlic, smoked paprika, and a touch of heat, then tossed with linguine and Parmesan for a comforting 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 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. Stir in the Dijon mustard, lemon juice, and chicken broth, then let the sauce 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. If needed, adjust the sauce consistency using the reserved pasta water.
- Step 5: Add the sliced chicken and drained linguine back into the skillet. Toss everything together to coat well in the sauce and allow it to heat through for another minute.
- Step 6: Serve immediately, garnished with chopped fresh parsley for a bright, fresh finish.
Tips & Variations
- For extra smoky flavor, try adding a pinch of chipotle powder in place of some red pepper flakes.
- You can substitute chicken breasts with thighs for juicier meat.
- Add sautéed mushrooms or spinach to the sauce for extra vegetables.
- If you prefer a lighter sauce, substitute half-and-half for the heavy cream.
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 chicken broth or cream to loosen the sauce as needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, this sauce pairs well with other long pastas like fettuccine or spaghetti, or even short pasta shapes like penne or rigatoni.
How can I make this dish spicier?
Increase the amount of red pepper flakes or add a dash of hot sauce to the sauce while it simmers. Adjust gradually to your heat tolerance.
PrintCowboy Butter Chicken Linguine Recipe
Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish featuring tender, spiced chicken breasts cooked to perfection and tossed with linguine in a rich garlic butter sauce enhanced with smoked paprika, Dijon mustard, and Parmesan cheese. This comforting one-skillet meal balances savory, smoky, and tangy notes perfect for a satisfying weeknight 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 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
- 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 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 large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side or until fully cooked through. Remove the chicken from the skillet and slice into strips.
- Make the Sauce: In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté until fragrant, about 1 minute. Stir in Dijon mustard, lemon juice, and chicken broth, then let the mixture simmer for 2-3 minutes to meld the flavors.
- Finish Sauce: Pour in the heavy cream and cook while stirring until the sauce thickens slightly. Stir in grated Parmesan cheese until smooth and creamy. If the sauce is too thick, add some of the reserved pasta water a little at a time until you reach the desired consistency.
- Combine Pasta and Chicken: Return the sliced chicken to the skillet along with the drained linguine. Toss everything together to coat well in the sauce and heat through for about 1 minute.
- Serve: Plate the creamy chicken linguine and garnish with freshly chopped parsley. Serve immediately while hot.
Notes
- Adjust red pepper flakes to your preferred spice level.
- Reserve pasta water to help thin the sauce if necessary.
- Use freshly grated Parmesan for best flavor and melting quality.
- Let the chicken rest a few minutes after cooking to keep it juicy before slicing.
- For a lighter version, substitute half-and-half for heavy cream.
Keywords: chicken linguine, creamy pasta, smoked paprika chicken, quick dinner, easy weeknight meal, cowboy butter sauce
