Cowboy Butter Chicken Linguine (Print Version)
Juicy chicken and creamy garlic sauce tossed with linguine for a bold and comforting pasta dish.
# Ingredients You'll Need:
→ Main Ingredients
01 -
12 oz linguine, cooked al dente
02 -
1 lb boneless, skinless chicken breast
03 -
2 tbsp olive oil
04 -
1 tsp smoked paprika
05 -
1/2 tsp red pepper flakes
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Cowboy Butter Sauce
08 -
6 tbsp unsalted butter
09 -
4 cloves garlic, minced
10 -
1 tbsp Dijon mustard
11 -
2 tbsp fresh lemon juice
12 -
1/2 cup chicken broth
13 -
1/2 cup heavy cream
14 -
1/2 cup grated Parmesan cheese
15 -
1/4 cup fresh parsley, chopped
# Step-by-Step Instructions:
01 -
Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.
02 -
Season chicken breasts with salt, black pepper, paprika, and red pepper flakes. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden and cooked through. Remove and let rest before slicing.
03 -
Reduce skillet to medium heat. Melt butter and sauté garlic for 30 seconds until fragrant. Stir in Dijon mustard, lemon juice, and chicken broth. Simmer for 2–3 minutes, scraping browned bits from the pan.
04 -
Pour in heavy cream and stir. Let simmer for 2 minutes until slightly thickened. Add Parmesan and stir until smooth. Adjust consistency with reserved pasta water if needed.
05 -
Return sliced chicken to the skillet along with cooked linguine. Toss well to coat evenly in sauce. Cook for 1–2 more minutes to meld flavors.
06 -
Remove from heat. Sprinkle with chopped parsley and additional Parmesan if desired. Serve immediately.
# Extra Tips & Details:
01 -
Reserve pasta water to adjust sauce consistency for a silky finish.
02 -
Let chicken rest before slicing to retain its juices and tenderness.
03 -
Fresh lemon juice and garlic elevate the sauce's flavor profile.