Description
This Creamy Cowboy Butter Chicken Linguine is a rich and flavorful pasta dish featuring tender bite-sized chicken pieces sautéed with garlic, smoked paprika, and a spicy garlic butter sauce. Tossed with al dente linguine and finished with Parmesan and fresh parsley, it delivers a hearty American main course perfect for dinner.
Ingredients
Scale
Pasta
- 12 oz linguine pasta
Chicken
- 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
Sauce
- ½ cup (1 stick) unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon Italian seasoning
- ½ cup chicken broth
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 9–11 minutes. Reserve ½ cup of the pasta water before draining the pasta, then set the linguine aside.
- Prepare the chicken: Season the bite-sized chicken pieces evenly with salt, black pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat, then add the chicken. Sauté for 5–7 minutes until the chicken is cooked through and has a golden-brown sear. Remove the chicken from the skillet and set aside.
- Make the sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and crushed red pepper flakes, cooking for about 1 minute until fragrant but not burnt. Stir in Dijon mustard, lemon juice, and Italian seasoning to combine. Pour in the chicken broth and bring the mixture to a simmer.
- Finish the sauce: Reduce the heat to low and whisk in the heavy cream and grated Parmesan cheese. Stir continuously until the sauce becomes smooth, rich, and creamy.
- Toss together and serve: Return the cooked chicken to the skillet along with the cooked linguine. Toss everything together thoroughly to coat the pasta and chicken evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it as needed. Garnish with freshly chopped parsley and serve immediately.
Notes
- For extra flavor and texture, add sautéed mushrooms or spinach to the sauce before combining with the chicken.
- To save time, substitute cooked shredded rotisserie chicken instead of cooking raw chicken.
- Adjust the amount of crushed red pepper flakes to customize the spice level according to your preference.
