Description
When weeknights feel hectic and everyone’s hungry now, this Cowboy Butter Chicken Linguine comes to the rescue. It’s rich, buttery, a little smoky, and just spicy enough to keep things exciting—yet still comforting and familiar. Tender chicken, silky linguine, and a creamy cowboy butter sauce come together fast, making this a perfect “looks fancy, cooks easy” dinner.
Ingredients
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12 oz linguine
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1 lb chicken breast, sliced into strips
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Salt & black pepper, to taste
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1 tablespoon olive oil
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½ cup (1 stick) unsalted butter
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3 cloves garlic, minced
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1 tablespoon Dijon mustard
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1 teaspoon smoked paprika
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½ teaspoon red pepper flakes (optional)
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1 tablespoon fresh lemon juice
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½ cup heavy cream
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½ cup grated Parmesan cheese
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1 teaspoon chopped parsley, plus more for garnish
Instructions
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Cook the Pasta
Bring a large pot of well-salted water to a boil. Cook linguine until al dente. Reserve ½ cup pasta water, then drain. -
Cook the Chicken
Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3–4 minutes per side, until golden and cooked through. Remove and set aside. -
Make the Cowboy Butter Sauce
Reduce heat to medium. Add butter to the same skillet. Once melted, stir in garlic, Dijon mustard, smoked paprika, red pepper flakes, lemon juice, and parsley. Cook 2–3 minutes, stirring, until fragrant. -
Add Cream & Cheese
Stir in heavy cream and Parmesan cheese. Cook gently until smooth and slightly thickened. Add a splash of reserved pasta water if needed. -
Combine Everything
Add linguine and chicken back to the skillet. Toss until well coated and heated through. -
Serve
Garnish with extra parsley, black pepper, and Parmesan. Serve immediately.
Notes
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Salt your pasta water well—it’s key for flavor.
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Don’t overcook garlic or it may turn bitter.
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Reserve pasta water to adjust sauce consistency easily.
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Use freshly grated Parmesan for smoother melting.