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Cowboy Butter Chicken Linguine is a rich and flavorful pasta dish featuring tender chicken breasts cooked in a creamy, garlicky butter sauce with smoky paprika and a hint of heat. Tossed with linguine and finished with Parmesan and fresh parsley, it’s a comforting yet elegant meal perfect for any occasion.
12 oz linguine
2 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon red pepper flakes (adjust to taste)
1 teaspoon Dijon mustard
1 tablespoon lemon juice
½ cup chicken broth
½ cup heavy cream
½ cup grated Parmesan cheese
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley
Cook linguine according to package instructions until al dente. Drain and set aside.
Season chicken with salt, black pepper, and smoked paprika.
Heat olive oil in a large skillet over medium-high heat. Cook chicken 5-7 minutes per side until cooked through and golden. Let rest, then slice into strips.
Reduce heat to medium; add butter. Once melted, sauté garlic and red pepper flakes until fragrant (about 1 minute).
Stir in Dijon mustard, lemon juice, and chicken broth; simmer 2-3 minutes to reduce slightly.
Add heavy cream, simmer 3-4 minutes until sauce thickens.
Stir in Parmesan cheese until melted and creamy. Season with salt and pepper.
Toss linguine and sliced chicken in sauce until well coated.
Remove from heat; sprinkle with parsley before serving.
Increase red pepper flakes or add cayenne for more heat.
Add sautéed mushrooms, spinach, or cherry tomatoes for veggies.
Swap Parmesan for Pecorino Romano or Asiago for different flavor.
Substitute heavy cream with half-and-half or Greek yogurt (off heat).
Add fresh basil or thyme with parsley for herbaceous notes.
Find it online: https://justsosavory.com/cowboy-butter-chicken-linguine/