Introduction

Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish that pairs tender chicken with a rich, buttery sauce. Infused with smoky paprika and a hint of spice, it’s a comforting meal perfect for weeknight dinners or casual gatherings.

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 and set the linguine aside.
Step 2: Season the chicken breasts with salt, black 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 butter over medium heat and sauté the minced garlic until fragrant, about 1 minute. Stir in Dijon mustard, lemon juice, and chicken broth, then simmer for 2-3 minutes.
Step 4: Pour in the heavy cream and stir continuously until the sauce thickens slightly. Add grated Parmesan cheese and mix until smooth. If the sauce is too thick, adjust consistency using the reserved pasta water.
Step 5: Add the sliced chicken and drained linguine to the skillet. Toss everything together well to coat the pasta and chicken in the sauce. Heat through for another minute.
Step 6: Serve immediately, garnished with chopped fresh parsley.

Tips & Variations

For extra smoky flavor, try adding a pinch of chipotle powder along with the smoked paprika.
Swap heavy cream with half-and-half for a lighter sauce, but the texture will be less rich.
Use grilled or rotisserie chicken as a shortcut to save cooking time.
Garnish with a squeeze of fresh lemon juice before serving for brightness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or chicken broth to loosen the sauce as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, this sauce works well with a variety of pasta shapes like fettuccine, penne, or even spaghetti. Just adjust the cooking time according to the pasta type.

How spicy is this dish?

The red pepper flakes add a mild heat, but you can adjust the amount to suit your taste. For a milder version, reduce or omit the red pepper flakes altogether.

Cowboy Butter Chicken Linguine Recipe

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★★★★★

4.6 from 117 reviews

Cowboy Butter Chicken Linguine is a flavorful and creamy pasta dish featuring tender, seasoned chicken breasts sautéed in a buttery garlic sauce infused with smoked paprika, Dijon mustard, and red pepper flakes. Tossed with linguine and finished with Parmesan cheese and fresh parsley, this comforting meal is perfect for a hearty weeknight dinner.

Author: Lila
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
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 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 water, then drain the pasta and set it aside.
Season and Cook Chicken: Season the chicken breasts evenly with salt, black pepper, smoked paprika, and red pepper flakes. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes on each side, or until fully cooked through and no longer pink inside. Remove the chicken from the skillet and slice it into strips.
Sauté Garlic and Build Sauce: In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the Dijon mustard, lemon juice, and chicken broth. 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. Add the grated Parmesan cheese and mix until the sauce is smooth. If the sauce is too thick, adjust the consistency by adding some reserved pasta water gradually.
Combine Chicken and Pasta: Add the sliced chicken and the drained linguine back into the skillet. Toss everything together to coat the pasta and chicken thoroughly in the creamy sauce. Heat through for an additional minute to meld everything together.
Serve: Plate the Cowboy Butter Chicken Linguine immediately, garnished with chopped fresh parsley for a burst of color and fresh flavor.

Notes

Adjust red pepper flakes according to desired spice level.
Reserve pasta water to loosen sauce consistency if needed.
Can substitute chicken breasts with thighs, adjusting cooking time accordingly.
For a lighter version, swap heavy cream for half-and-half or milk, but sauce will be less rich.
Use freshly grated Parmesan for best flavor and melting quality.

Keywords: chicken linguine, creamy chicken pasta, smoked paprika chicken, easy pasta dinner, skillet chicken recipe, creamy garlic sauce linguine