Description

This Indulgent Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish perfect for cozy nights. Featuring tender seared chicken breast cooked in a luscious butter and garlic sauce enhanced with lemon juice, Dijon mustard, smoked paprika, and fresh herbs, it combines rich flavors with a comforting texture. The creamy Parmesan sauce coats al dente linguine for a satisfying, hearty meal.

Ingredients

Scale

Pasta

8 oz Linguine Pasta

Protein

1 lb Chicken Breast, diced (Can be swapped with shrimp or grilled steak.)

Sauce and Seasonings

2 tbsp Butter (Use unsalted to control seasoning.)
3 cloves Garlic, minced (Fresh garlic enhances the flavor.)
2 tbsp Lemon Juice (Fresh juice is preferred.)
1 tbsp Dijon Mustard (Can replace with yellow mustard.)
1/2 tsp Red Pepper Flakes (Adjust according to spice tolerance.)
1 tsp Smoked Paprika (Regular paprika can be used for a milder taste.)
1/4 cup Fresh Parsley, chopped (Can substitute with other herbs.)
1 tsp Fresh Thyme Leaves (Use dried thyme sparingly if necessary.)
1 cup Heavy Cream (Half and half can be used for a lighter option.)
1/2 cup Parmesan Cheese, grated (Freshly grated is best.)
Salt and Black Pepper, to taste (Essential for enhancing flavors.)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 9–11 minutes. Reserve ½ cup of the pasta water before draining, then set pasta aside.
Sear the Chicken: In a large skillet, heat 1 tablespoon of butter over medium-high heat. Season the diced chicken with salt, black pepper, and smoked paprika. Sear the chicken for about 6–8 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside to keep warm.
Sauté Garlic: Lower the skillet heat to medium and add the remaining tablespoon of butter. Add the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned.
Add Flavorings: Stir in the lemon juice, Dijon mustard, red pepper flakes, chopped parsley, and fresh thyme leaves. Cook this mixture for about 30 seconds until the aromas are released and well combined.
Make the Cream Sauce: Pour in the heavy cream and bring the sauce to a gentle simmer while stirring continually to incorporate the ingredients. Gradually add the grated Parmesan cheese, stirring until it melts and the sauce thickens slightly.
Combine Everything: Return the seared chicken to the skillet, then add the drained linguine. Toss all ingredients together to evenly coat the pasta with the sauce. Use the reserved pasta water to adjust the sauce consistency if needed for a smoother texture.
Serve: Serve the linguine hot, garnished with additional Parmesan cheese and fresh parsley for extra flavor and presentation. Enjoy your cozy, indulgent meal!

Notes

Use unsalted butter to better control the seasoning levels in the dish.
Fresh garlic and lemon juice ensure brighter, fresher flavors.
Substitute chicken with shrimp or grilled steak for variety.
Adjust red pepper flakes to spice preference or omit for less heat.
Reserve pasta water is key to adjusting sauce consistency for perfect texture.
Half and half can be used instead of heavy cream for a lighter sauce.
Freshly grated Parmesan melts better and enhances flavor than pre-grated.