Introduction
Looking for a hurry-up dinner that exudes richness and flavor? This Cowboy Butter Chicken Linguine recipe brings together tender chicken, flat linguine, and a luscious garlic-butter sauce with a southwestern kick. It’s perfect for weeknights yet elegant enough to serve guests.
Why You’ll Love It
You’ll love how the buttery sauce clings to the pasta and how the smoky paprika and garlic elevate simple ingredients. Plus, it’s quick—ready in about 30 minutes—so you get dinner on the table fast without sacrificing taste.
Ingredients You’ll Need
- 8 oz linguine
- 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- Olive oil for sautéing
- 4-6 Tbsp unsalted butter (divided)
- ¾ cup heavy cream
- ¼-½ cup chicken broth (or reserved pasta water)
- 1 Tbsp Dijon mustard
- Juice of ½ lemon
- 1-2 cloves garlic, minced
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 Tbsp chopped fresh parsley
- ¼ cup freshly grated Parmesan cheese
Step-by-Step Instructions
1. Cook the Linguine
Bring a large pot of salted water to a boil. Cook the linguine until al dente. Reserve about ½ cup of the pasta water, then drain the pasta and set aside.
2. Season and Sear the Chicken
Pat the chicken dry. Season it with smoked paprika, salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes until browned and cooked through. Remove the chicken and set aside.
3. Make the Cowboy Butter Sauce
In the same skillet reduce heat to medium-low. Add half the butter and let it melt. Add the minced garlic and red pepper flakes; sauté for about one minute until fragrant. Then stir in Dijon mustard, lemon juice, and chicken broth (or reserved pasta water). Pour in the heavy cream and the remaining butter. Let it simmer until the sauce lightly thickens.
4. Combine Pasta and Chicken
Return the chicken to the skillet. Add the cooked linguine into the sauce and toss to coat everything evenly. Stir in the Parmesan cheese and chopped parsley. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
5. Serve and Garnish
Plate the pasta immediately while hot and creamy. Garnish with extra parsley, freshly grated Parmesan and optionally a lemon wedge. Serve with a side salad or garlic bread. Lady Savor+1
Pro Tips & Variations
- For more heat, increase the crushed red pepper flakes or add cayenne. For milder flavor, omit them. Cookesrecipes
- Swap the chicken for shrimp, tofu or mushrooms to adapt for dietary preferences. Simple Recipes+1
- Use the reserved pasta water—it helps the sauce cling to the pasta and gives that restaurant-quality texture. LiLi Cooks
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or pasta water to restore sauce consistency.
Print
Cowboy Butter Chicken Linguine
- Total Time: 30-35 mins
- Yield: 4 servings 1x
Description
Cowboy Butter Chicken Linguine brings tender chicken and silky linguine together in a rich, buttery garlic sauce with lemon and herbs.
Ingredients
8 oz linguine pasta
1½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
1–2 Tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder or garlic salt
Salt and freshly ground pepper
4–6 Tbsp unsalted butter
¾ cup heavy cream
¼–½ cup chicken broth (or reserved pasta water)
1–2 cloves garlic, minced
½ tsp crushed red pepper flakes (optional)
1 Tbsp Dijon mustard
Juice of ½ lemon
2 Tbsp chopped fresh parsley
¼ cup freshly grated Parmesan cheese
Instructions
1. Cook linguine in salted boiling water; reserve ½ cup pasta water, then drain.
2. Season the chicken with smoked paprika, garlic powder, salt and pepper.
3. Heat olive oil in a skillet over medium-high; sear chicken until golden and cooked; set aside.
4. In the same skillet add half the butter; once melted add garlic and red pepper flakes; cook 1 minute.
5. Stir in Dijon mustard and lemon juice, then add heavy cream and chicken broth (or pasta water); simmer until slightly thickened.
6. Return chicken and add linguine to the sauce; stir in Parmesan and parsley; adjust sauce thickness with reserved pasta water.
7. Taste and adjust seasoning; garnish with extra parsley, lemon wedge, and Parmesan; serve immediately.
Notes
Use quality butter and freshly grated Parmesan for best flavor.
Omit red pepper flakes for mild version or add more for heat.
Add spinach or cherry tomatoes for nutrients and color.
Leftovers can be refrigerated for up to 3 days; reheat gently with a splash of water or cream.
- Prep Time: 15 mins
- Cook Time: 15-20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 820mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 140mg
Keywords: cowboy butter chicken linguine, creamy chicken pasta, garlic lemon butter sauce