Description
Cowboy Butter Chicken Linguine is a flavorful and creamy American-style pasta dish featuring tender chicken pieces sautéed in a rich buttery sauce, infused with garlic, smoked paprika, and a hint of heat from red pepper flakes. Tossed with linguine and finished with Parmesan and fresh parsley, this recipe offers a perfect balance of spice and comfort for an easy weeknight dinner.
Ingredients
Scale
For the Pasta
- 8 oz linguine pasta
For the Chicken
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 2 tbsp olive oil
For the Cowboy Butter Sauce
- 6 tbsp unsalted butter
- 4 garlic cloves, minced
- 1/4 tsp crushed red pepper flakes
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
Finishing Ingredients
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- Optional: extra parsley and Parmesan for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining the pasta. Set the pasta aside.
- Prepare the chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, black pepper, smoked paprika, and garlic powder, coating evenly. Add the seasoned chicken to the hot skillet and cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the cowboy butter sauce: Lower the skillet heat to medium. Add the unsalted butter to the same skillet and allow it to melt. Stir in the minced garlic, crushed red pepper flakes, Dijon mustard, and lemon juice. Cook the mixture for 1 to 2 minutes, stirring frequently, until fragrant and well combined.
- Combine chicken and sauce: Return the cooked chicken to the skillet and stir well to coat all pieces in the cowboy butter sauce.
- Toss pasta with sauce: Add the cooked linguine to the skillet with the chicken and sauce. Toss the ingredients together to combine thoroughly. Gradually add reserved pasta water a little at a time as needed to loosen the sauce and ensure it evenly coats the pasta.
- Finish and serve: Stir in the grated Parmesan cheese and chopped fresh parsley until incorporated. Serve the linguine hot, garnished with additional Parmesan and parsley if desired.
Notes
- For extra richness, stir in a splash of heavy cream before adding the pasta.
- You can swap chicken for shrimp or steak for a different variation.
- Adjust the amount of crushed red pepper flakes to control the heat level.
