Description
Indulgent Cowboy Butter Chicken Linguine is a quick and comforting pasta dish featuring tender seared chicken breast tossed in a rich and creamy butter sauce infused with garlic, lemon, Dijon mustard, and a smoky hint of paprika. Garnished with fresh herbs and Parmesan cheese, this flavorful meal comes together in just 30 minutes, making it perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz Linguine Pasta (Any long pasta works as a substitute.)
Protein
- 1 lb Chicken Breast (Feel free to substitute with shrimp or leftover grilled steak.)
Butter Sauce
- 4 tbsp Butter (Opt for unsalted for better salt control.)
- 3 cloves Garlic (Freshly minced garlic shines in this recipe.)
- 2 tbsp Lemon Juice (Fresh lemon juice will elevate the taste.)
- 1 tbsp Dijon Mustard (Whole grain mustard is an excellent substitute.)
- 1 tsp Red Pepper Flakes (Adjust to fit your spice preference.)
- 1 tsp Smoked Paprika (Regular paprika can be used if smoked is unavailable.)
- 1/4 cup Fresh Parsley (Can swap with chives.)
- 1 tbsp Fresh Thyme (Dried thyme works if fresh isn’t available.)
- 1 cup Heavy Cream (You can substitute with half-and-half for a lighter option.)
- 1/2 cup Parmesan Cheese (Freshly grated is ideal.)
- Salt, to taste
- Black Pepper, to taste
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain and set the pasta aside.
- Sear the Chicken: Season diced chicken breast with salt, pepper, and smoked paprika. Heat a tablespoon of butter in a skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 5-6 minutes. Remove the chicken and set it aside.
- Sauté the Garlic: In the same skillet, melt the remaining butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Create the Sauce: Stir in lemon juice, Dijon mustard, red pepper flakes, fresh parsley, and thyme. Cook the mixture for about 1 minute to let the flavors meld.
- Add the Cream: Pour in the heavy cream, stirring to combine thoroughly, then simmer the sauce for 2-3 minutes until it thickens slightly.
- Incorporate Chicken and Linguine: Add the cooked chicken back to the skillet, then toss in the linguine until everything is fully coated in the creamy sauce, about 2-3 minutes. Use reserved pasta water as needed to loosen the sauce.
- Serve and Enjoy: Plate the linguine while hot, garnishing generously with grated Parmesan cheese and additional fresh parsley. Serve immediately for the best flavor and texture.
Notes
- Use unsalted butter to control the sodium level of the dish.
- You can substitute chicken with shrimp or leftover grilled steak for variation.
- Adjust red pepper flakes to customize the spice level according to your preference.
- Freshly grated Parmesan cheese enhances the flavor compared to pre-grated.
- Reserve some pasta water to adjust sauce consistency without diluting flavor.
- Fresh herbs like parsley and thyme can be swapped with chives or dried herbs if unavailable.
