Description
Cowboy Butter Chicken Linguine is a hearty and flavorful pasta dish featuring tender sautéed chicken breasts coated in a rich, creamy garlic and smoked paprika butter sauce. Combined with perfectly cooked linguine and garnished with fresh parsley, this comforting meal is quick to prepare and perfect for a satisfying weeknight dinner.
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 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 cooking water, then drain and set the pasta aside.
- Season and cook the chicken: Season the chicken breasts evenly 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 5-6 minutes per side or until they are fully cooked through and golden brown. Remove from the skillet and slice into strips.
- Prepare the sauce base: In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Stir in the Dijon mustard, lemon juice, and chicken broth, then simmer gently for 2-3 minutes to combine flavors.
- Finish the sauce: Pour in the heavy cream and stir continuously until the sauce begins to thicken. Add the grated Parmesan cheese and mix until smooth. If the sauce seems too thick, adjust the consistency by adding some of the reserved pasta water little by little.
- Toss pasta and chicken in sauce: Add the sliced chicken and cooked linguine back into the skillet. Toss everything to coat evenly with the creamy sauce. Heat through for another minute to meld flavors.
- Serve: Plate the Cowboy Butter Chicken Linguine immediately, garnished generously with freshly chopped parsley for a bright, fresh finish.
Notes
- Adjust the amount of red pepper flakes to control the level of heat in the dish.
- Reserving pasta water helps to loosen and better coat the sauce with the pasta.
- Use freshly grated Parmesan for the best flavor and smooth sauce texture.
- Cook chicken to an internal temperature of 165°F (74°C) to ensure safety.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: chicken linguine, creamy pasta, smoked paprika chicken, easy weeknight dinner, Cowboy Butter Chicken
