Description
This Creamy Cowboy Butter Chicken Linguine is a surprisingly simple yet gourmet pasta dish. It features tender, seasoned chicken coated in a rich, zesty cowboy butter sauce infused with garlic, lemon, Dijon mustard, and a hint of cayenne, all tossed with linguine and finished with Parmesan.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (around 1 to 1¼ pounds), cut into bite-sized cubes
- 8 ounces linguine pasta
- 1 tablespoon olive oil
- Salt and black pepper to taste
- ½ teaspoon garlic powder (optional, for seasoning the chicken)
- ½ teaspoon paprika (optional, for color and flavor on the chicken)
- ½ cup (1 stick) unsalted butter, softened
- 4 cloves garlic, finely minced or grated
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon onion powder (optional)
- 2 tablespoons chopped fresh parsley
- ¼ cup grated Parmesan cheese (optional, for garnish)
- Reserved pasta water (around ½ cup), as needed
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve about ½ cup of the pasta water before draining the pasta. Set aside the cooked pasta and keep it warm.
- Prepare and cook the chicken: While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the cubed chicken with salt, pepper, garlic powder, and paprika. Add the chicken to the hot skillet in a single layer. Sear without moving for 2–3 minutes to develop a nice golden color. Stir and cook for another 3–4 minutes, or until the chicken is cooked through. Remove the chicken from the skillet and set aside on a plate.
- Make the cowboy butter: Reduce the heat to medium-low and add the softened butter to the same skillet. Once melted, stir in the garlic and sauté for about 30 seconds, just until fragrant. Add the lemon juice, Dijon mustard, smoked paprika, cayenne pepper, red pepper flakes (if using), onion powder, and chopped parsley. Stir the mixture gently and let it simmer for 1–2 minutes to allow flavors to blend. Taste and adjust seasoning with additional salt or pepper as needed.
- Combine everything: Return the cooked chicken to the skillet with the cowboy butter sauce. Add the cooked linguine to the skillet and gently toss to coat all the pasta evenly in the sauce. If the sauce is too thick or sticky, add a little reserved pasta water (1 tablespoon at a time) until the desired consistency is reached. Toss in the Parmesan cheese if using, and mix until melted and combined. Let everything warm together in the pan for 1–2 minutes before serving.
Notes
- Don’t overcook the chicken. Chicken breast dries out quickly, so remove it from the pan as soon as it’s no longer pink in the center.
- Use freshly grated Parmesan for the best melt and flavor. Pre-shredded versions often contain anti-caking agents that prevent smooth melting.
- Adjust the heat level to your taste. Cayenne and red pepper flakes bring some heat, but you can reduce or omit them for a milder version.
- Pasta water helps the sauce cling to the pasta. Always save some before draining.
- Use medium-low heat when making the cowboy butter to avoid burning the garlic or breaking the sauce.
- Fresh lemon juice brightens the dish and balances the richness of the butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared and Simmered
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Keywords: Cowboy Butter Chicken, Creamy Chicken Pasta, Easy Chicken Dinner, Garlic Butter Chicken, Linguine Recipe, Quick Dinner, Weeknight Meal