Cowboy Butter Chicken Linguine brings tender chicken and silky linguine together in a rich, buttery garlic sauce with lemon and herbs.

Scale

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

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.

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.

Keywords: cowboy butter chicken linguine, creamy chicken pasta, garlic lemon butter sauce