Introduction

Cowboy Butter Chicken Linguine is a flavorful and comforting pasta dish that combines tender chicken with a rich, creamy sauce infused with garlic, smoked paprika, and a hint of spice. This easy-to-make recipe is perfect for a satisfying weeknight dinner that feels a bit special.

Cowboy Butter Chicken Linguine Recipe - Recipe Image

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 the pasta and set it 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 into strips.
Step 3: In the same skillet, melt butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Step 4: Stir in Dijon mustard, lemon juice, and chicken broth. Let the mixture simmer for 2-3 minutes to combine the flavors.
Step 5: Pour in the heavy cream and stir continuously until the sauce thickens slightly. Add the grated Parmesan cheese and mix until smooth. Adjust the sauce consistency by adding reserved pasta water as needed.
Step 6: Add the sliced chicken and the drained linguine back into the skillet. Toss everything together to coat the pasta and chicken evenly with the sauce. Heat through for another minute.
Step 7: Serve immediately, garnished with chopped fresh parsley.

Tips & Variations

For extra smoky flavor, try adding a touch of chipotle powder in place of red pepper flakes.
Swap heavy cream for half-and-half if you prefer a lighter sauce, though it may be less rich.
Add sautéed mushrooms or spinach to the sauce for extra vegetables and texture.
If you don’t have fresh parsley, dried parsley or basil also work well as a garnish.
Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.

Storage

Store any leftover Cowboy Butter Chicken Linguine in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or cream to loosen the sauce and warm gently on the stovetop or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used for a juicier, more flavorful option. Adjust the cooking time slightly as thighs may take a bit longer to cook through.

Is this recipe spicy?

The dish has a mild to moderate spice level from the red pepper flakes, which you can adjust to your taste. Omitting them will make the sauce milder while keeping the rich flavors intact.

Cowboy Butter Chicken Linguine Recipe

Print Recipe

★★★★★

4.4 from 150 reviews

Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish featuring tender chicken breasts seasoned with smoky paprika and red pepper flakes, tossed in a luscious butter and Parmesan cheese sauce. This comforting recipe combines the heartiness of chicken with the richness of a creamy sauce, balanced by a hint of lemon and garlic, making it perfect for a satisfying weeknight dinner.

Author: Kai
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

2 boneless, skinless chicken breasts
Salt and black pepper to taste
1 tsp smoked paprika
½ tsp red pepper flakes (adjust 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 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.
Prepare the chicken: Season the chicken breasts on both sides 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 per side until fully cooked and golden brown. Remove the chicken from the skillet and slice into strips.
Make the sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in Dijon mustard, lemon juice, and chicken broth. Let the mixture simmer for 2-3 minutes to combine the 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 and creamy. If the sauce is too thick, adjust the consistency by adding reserved pasta water a little at a time.
Combine chicken and pasta: Return the sliced chicken and cooked linguine to the skillet with the sauce. Toss everything together to coat well and heat through for about 1 minute.
Serve: Plate the cowboy butter chicken linguine immediately and garnish with chopped fresh parsley for a fresh finish.

Notes

Adjust red pepper flakes according to your desired spice level.
Reserve pasta water to adjust sauce consistency and help it cling to the pasta better.
Use freshly grated Parmesan for best flavor and melting quality.
For a lighter option, substitute heavy cream with half-and-half or a blend of milk and cream.
This dish pairs wonderfully with a crisp green salad or steamed vegetables.

Keywords: Cowboy Butter Chicken Linguine, creamy chicken pasta, smoky paprika chicken, easy chicken pasta recipe, skillet pasta dish, one-pan chicken linguine