Introduction

This Cowboy Butter Chicken Linguine is a rich and flavorful pasta dish that combines tender chicken with a creamy, buttery sauce. Inspired by bold southwestern spices, it’s perfect for a comforting weeknight dinner that feels a little 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 linguine and set 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, or 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, about 1 minute. Stir in Dijon mustard, lemon juice, and chicken broth, then let simmer for 2-3 minutes.
Step 4: Pour in the heavy cream and stir frequently until the sauce thickens. Add the grated Parmesan cheese and mix until smooth. If the sauce is too thick, adjust the consistency by adding some reserved pasta water.
Step 5: Add the sliced chicken and drained linguine back to the skillet. Toss everything together to coat well with the sauce and heat through for another minute.
Step 6: Serve immediately, garnished with chopped fresh parsley.

Tips & Variations

For extra smoky flavor, try adding a dash of chipotle powder along with the smoked paprika.
Use half-and-half instead of heavy cream for a lighter sauce.
Swap linguine with fettuccine or spaghetti for a different pasta texture.
Add sautéed mushrooms or bell peppers for extra veggies and color.
Allow the chicken to rest a few minutes after cooking for juicier slices.

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 water or cream to loosen the sauce as needed. Avoid microwaving directly as it may cause the sauce to separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

You can cook the chicken and pasta separately in advance and store them in the refrigerator. Combine and heat the sauce just before serving for best freshness.

What can I use instead of chicken breasts?

Chicken thighs also work well in this recipe for a juicier result. Alternatively, shrimp or turkey slices can be used depending on your preference.

Cowboy Butter Chicken Linguine Recipe

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★★★★★

4.5 from 65 reviews

A creamy, flavorful Cowboy Butter Chicken Linguine featuring tender pan-seared chicken breasts in a rich garlic butter sauce with smoked paprika and a hint of heat, tossed with perfectly cooked linguine and finished with Parmesan cheese and fresh parsley.

Author: Tara
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Frying
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

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. Cook the linguine until al dente according to package instructions. Reserve ½ cup of the pasta water, then drain the linguine and set aside.
Season and Cook Chicken: Season the chicken breasts generously with salt, black pepper, smoked paprika, and red pepper flakes. Heat the olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until fully cooked and golden brown. Remove from skillet and slice into strips.
Prepare Sauce Base: In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute, taking care not to burn the garlic. Stir in Dijon mustard, lemon juice, and chicken broth. Simmer for 2-3 minutes to reduce and blend flavors.
Finish Sauce: Pour in the heavy cream and stir continuously until the sauce thickens slightly. Add the grated Parmesan cheese and continue stirring until the cheese fully melts and the sauce becomes smooth. If the sauce is too thick, adjust consistency by gradually adding the reserved pasta water.
Toss Pasta and Chicken: Return the sliced chicken to the skillet along with the drained linguine. Toss everything together to evenly coat the pasta and chicken in the creamy sauce. Heat through for an additional minute to meld flavors.
Serve: Transfer to serving plates and garnish with chopped fresh parsley. Serve immediately while hot.

Notes

Adjust red pepper flakes to control the spiciness level according to your preference.
Reserve pasta water carefully to loosen the sauce if needed without over-thinning it.
For a lighter option, substitute heavy cream with half-and-half but the sauce will be less rich.
Use fresh Parmesan cheese for the best melting quality and flavor.
Leftover dish can be refrigerated for up to 2 days; reheat gently adding a splash of cream or broth to restore sauce consistency.

Keywords: cowboy butter chicken linguine, creamy chicken pasta, smoked paprika chicken linguine, garlic butter chicken pasta, one pan chicken pasta, easy chicken pasta dinner