Description
This Cowboy Butter Chicken Linguine is creamy, bold, and comforting. Tender chicken and silky linguine are tossed in a garlicky cowboy butter sauce spiced with paprika, chili flakes, and Dijon for the ultimate weeknight dinner.
Ingredients
Scale
- 2 boneless chicken breasts or thighs, sliced
- 8 oz linguine pasta
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp chili flakes (adjust to taste)
- 1/4 tsp cayenne pepper (optional)
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 1/2 cup cream or half-and-half
- Salt and black pepper, to taste
- Fresh chopped parsley, for garnish
- Optional: 1 cup spinach or mushrooms
Instructions
- Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve 1 cup of pasta water and drain.
- Season chicken with salt, pepper, and a pinch of paprika. In a large skillet, melt 1 tbsp butter and sear chicken until golden and cooked through. Remove and set aside.
- In the same skillet, melt remaining butter. Add garlic, paprika, chili flakes, and cayenne. Cook for 1 minute until fragrant.
- Stir in Dijon mustard and lemon juice. Add cream and bring to a gentle simmer.
- Return chicken to the skillet. Add cooked linguine and a splash of reserved pasta water. Toss until coated and creamy.
- Stir in optional spinach or mushrooms, if using. Let wilt for 1–2 minutes.
- Garnish with fresh parsley and serve warm.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of cream or milk to revive the sauce. Swap linguine for spaghetti or add cream cheese for an extra creamy version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 3g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg