Description
Creamy, herby, and packed with bold flavor—this Cowboy Butter Chicken Linguine is a crave-worthy dinner made with tender chicken, silky cowboy butter sauce, and perfectly cooked linguine. It’s quick enough for a weeknight, yet impressive enough to serve to guests.
Ingredients
2 tablespoons olive oil
1 pound boneless skinless chicken breast, diced
Salt and black pepper, to taste
8 ounces linguine pasta
4 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon smoked paprika
½ teaspoon red pepper flakes
¼ cup chopped fresh parsley
½ cup heavy cream (optional)
½ cup reserved pasta water
Instructions
1. Bring a large pot of salted water to a boil. Cook the linguine until al dente. Drain and reserve ½ cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Season diced chicken with salt and pepper. Cook until golden and cooked through. Remove from skillet.
3. In the same pan, melt butter. Add garlic and sauté for 30 seconds until fragrant.
4. Stir in lemon juice, Dijon mustard, paprika, and red pepper flakes. Let it simmer for 1–2 minutes.
5. If using, add the heavy cream and stir. Return chicken to the skillet and combine well.
6. Add cooked linguine and toss to coat in the sauce. Use reserved pasta water as needed to loosen.
7. Sprinkle with fresh parsley and serve hot.
Notes
Swap linguine for fettuccine or tagliatelle if preferred.
For more heat, add a pinch more red pepper flakes.
If reheating, add a splash of cream or water to loosen the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 2g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 105mg
Keywords: cowboy butter pasta, chicken linguine, creamy dinner