Introduction

Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish that combines tender chicken with a rich, buttery sauce. Infused with smoky paprika and a hint of lemon, it’s perfect for a satisfying weeknight dinner or a cozy meal any time.

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, pepper, smoked paprika, and red pepper flakes. Heat the olive oil in a skillet over medium-high heat. 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 the butter over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Stir in the Dijon mustard, lemon juice, and chicken broth. Let the mixture 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 by adding some of the reserved pasta water.
Step 5: Add the sliced chicken and drained linguine to the skillet. Toss everything together so the pasta is well coated with the sauce. Heat through for another minute.
Step 6: Serve the Cowboy Butter Chicken Linguine immediately, garnished with chopped fresh parsley.

Tips & Variations

For extra smoky flavor, try using smoked sea salt instead of regular salt.
Add sautéed mushrooms or bell peppers to the sauce for more texture and taste.
If you prefer a spicier dish, increase the red pepper flakes to your liking.
Use freshly grated Parmesan for the best melting and flavor.

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 cream or chicken broth to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while linguine works well with the creamy sauce, you can substitute fettuccine, spaghetti, or even penne depending on your preference.

Is it possible to make this dish dairy-free?

You can replace the butter with olive oil, use a dairy-free cream alternative, and choose a dairy-free Parmesan substitute or nutritional yeast to keep it creamy without dairy.

Cowboy Butter Chicken Linguine Recipe

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★★★★★

4.9 from 102 reviews

Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish featuring tender chicken breasts seasoned with smoked paprika and red pepper flakes, tossed in a rich butter, garlic, and Parmesan cream sauce. This hearty meal combines the smoky and spicy flavors of cowboy-style seasoning with smooth linguine pasta, making it a perfect weeknight dinner that’s both comforting and satisfying.

Author: Maya
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pasta

12 oz linguine

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 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 the pasta and set aside.
Season and cook the chicken: Season the chicken breasts with salt, black pepper, smoked paprika, and red pepper flakes. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until fully cooked and no longer pink inside. Remove the chicken from the skillet and slice it into strips.
Make 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 minute. Stir in the Dijon mustard, lemon juice, and chicken broth, then let the mixture simmer for 2-3 minutes to reduce slightly.
Add cream and cheese: Pour in the heavy cream and stir continuously until the sauce thickens slightly. Add the grated Parmesan cheese and stir until the sauce is smooth and creamy. If the sauce is too thick, adjust the consistency by adding a little of the reserved pasta water.
Combine pasta and chicken: Return the sliced chicken breasts and cooked linguine to the skillet. Toss everything together thoroughly to coat the pasta and chicken evenly with the sauce. Heat through for about 1 minute to blend the flavors.
Garnish and serve: Remove from heat and garnish with chopped fresh parsley. Serve immediately while warm for the best flavor and texture.

Notes

Adjust red pepper flakes according to your preferred spice level.
For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
Reserve pasta water is essential to loosen the sauce if it gets too thick.
You can use chicken thighs instead of breasts for a juicier texture.
Serve with a side salad or garlic bread for a complete meal.

Keywords: Cowboy Butter Chicken Linguine, creamy chicken linguine, smoky chicken pasta, butter chicken pasta, easy pasta dinner, smoked paprika chicken, garlic butter pasta