Introduction

This Cowboy Butter Chicken Linguine is a deliciously creamy and flavorful pasta dish featuring tender chicken breasts and a rich, buttery sauce. With a hint of smoky paprika and a touch of heat from red pepper flakes, it’s a comforting meal perfect for any night of the week.

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

Tips & Variations

For extra flavor, marinate the chicken in some of the smoked paprika and garlic before cooking.
Substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich.
Add sautéed mushrooms or spinach for additional vegetables and texture.

Storage

Store 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 chicken broth or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can use fettuccine, penne, or any pasta you prefer. Just adjust the cooking time according to the pasta package instructions.

Is there a substitute for Parmesan cheese?

Grana Padano or Pecorino Romano are great alternatives. For a dairy-free option, nutritional yeast can be used, though the flavor will be different.

Cowboy Butter Chicken Linguine Recipe

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★★★★★

4.9 from 80 reviews

Cowboy Butter Chicken Linguine is a hearty and flavorful pasta dish that combines tender, seasoned chicken breasts with a creamy garlic butter sauce infused with smoked paprika and a hint of heat from red pepper flakes. Tossed with al dente linguine and finished with Parmesan cheese and fresh parsley, this dish delivers a comforting, rich taste perfect for weeknight dinners or casual gatherings.

Author: Cleo
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
½ cup reserved pasta water

Chicken

2 boneless, skinless chicken breasts
Salt and black pepper to taste
1 tsp smoked paprika
½ tsp red pepper flakes (adjust to taste)
2 tbsp olive oil

Sauce

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

Instructions

Cook the pasta: Boil salted water and cook the linguine until al dente according to package instructions. Reserve ½ cup of the pasta cooking water, then drain the linguine and set aside.
Season and cook chicken: Season both sides of the chicken breasts evenly with salt, black pepper, smoked paprika, and red pepper flakes. Heat olive oil in a large skillet over medium-high heat, then cook the chicken for 5-6 minutes per side until fully cooked and golden brown. Remove chicken from the skillet and slice into strips.
Sauté garlic and build sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in Dijon mustard, lemon juice, and chicken broth. Allow the mixture to simmer for 2-3 minutes, reducing slightly.
Add cream and cheese: Pour in the heavy cream and stir continuously until the sauce thickens slightly. Stir in grated Parmesan cheese until the sauce is smooth and creamy. If needed, adjust the sauce consistency by adding reserved pasta water a little at a time.
Combine chicken and pasta: Return the sliced chicken to the skillet with the sauce, then add the cooked linguine. Toss everything together to coat well with the sauce and heat through for about 1 minute.
Serve: Plate the Cowboy Butter Chicken Linguine immediately, garnished generously with chopped fresh parsley for a bright finish.

Notes

Adjust the amount of red pepper flakes to control the spiciness to your preference.
Reserve pasta water helps to adjust sauce thickness and helps sauce cling better to the pasta.
For a lighter version, substitute heavy cream with half-and-half, though sauce will be less rich.
Chicken breasts can be butterflied or pounded for even cooking if very thick.
Parmesan cheese can be freshly grated for best flavor.

Keywords: Chicken linguine, creamy pasta, smoked paprika chicken, garlic butter sauce, dinner recipe, easy stovetop pasta