Description
Cowboy Butter Chicken Linguine is a flavorful and hearty pasta dish featuring tender seasoned chicken breasts seared to perfection and tossed in a rich, buttery garlic sauce with a hint of smoky paprika and tangy lemon. Combined with al dente linguine and finished with fresh parsley and Parmesan cheese, this dish offers a perfect balance of creamy, spicy, and savory flavors. Ideal for a quick and satisfying weeknight dinner, it delivers bold taste with simple ingredients in just 30 minutes.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp red pepper flakes (adjust to taste)
- Salt and black pepper to taste
Pasta
- 8 oz linguine pasta
Sauce
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice (freshly squeezed)
- ½ cup heavy cream (optional, for extra creaminess)
- ½ cup freshly grated Parmesan cheese
- 1 cup reserved pasta water
Garnish
- 2 tbsp fresh parsley, chopped
- Extra red pepper flakes for garnish (optional)
Instructions
- Prep the Chicken: In a medium bowl, season the thinly sliced chicken breasts with smoked paprika, garlic powder, onion powder, red pepper flakes, salt, and black pepper. Toss thoroughly to ensure the chicken is evenly coated with the spices.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken slices and sear them for about 5 to 6 minutes per side until they develop a golden-brown crust and are cooked through. Once done, remove the chicken from the skillet and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine pasta according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water, then drain the linguine.
- Make the Cowboy Butter Sauce: Reduce the skillet heat to medium and melt the unsalted butter. Add the minced garlic and sauté for 1 minute until fragrant but not browned. Stir in the Dijon mustard and freshly squeezed lemon juice. Pour in the heavy cream (if using) and whisk continuously for about 2 minutes until the sauce slightly thickens.
- Combine Pasta and Sauce: Add the cooked linguine directly into the skillet with the sauce. Toss well to coat the pasta evenly, slowly adding the reserved pasta water a little at a time to reach the desired sauce consistency. Stir in the freshly grated Parmesan cheese until melted and well distributed.
- Finish the Dish: Return the seared chicken slices to the skillet. Toss everything together for 1 to 2 minutes to ensure the chicken is heated through and flavors are well combined.
- Garnish and Serve: Sprinkle freshly chopped parsley and extra red pepper flakes over the dish if desired. Serve hot with lemon wedges or alongside garlic bread for a complete meal.
Notes
- You can adjust the amount of red pepper flakes based on your preferred spice level.
- For a lighter version, omit the heavy cream; the sauce will still be flavorful and rich from the butter and Parmesan.
- Use freshly grated Parmesan for best melting and flavor results.
- If you don’t have linguine, spaghetti or fettuccine can be good substitutes.
- Reserve pasta water is key to adjusting sauce consistency and helps the sauce stick to the pasta better.
