Description
Cowboy Butter Chicken Linguine is a flavorful, creamy pasta dish that combines tender, seasoned chicken breasts with a rich butter and garlic sauce, enhanced by lemon juice and Parmesan cheese. This comfort meal is perfect for a satisfying dinner that brings warmth and a touch of spice to your table.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts, sliced thin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp red pepper flakes (adjust to your spice level)
- Salt and pepper to taste
- 1 tbsp olive oil (for cooking the chicken)
For the Pasta and Sauce:
- 8 oz linguine (or your favorite pasta)
- 4 tbsp butter (use real butter for best flavor)
- 4 cloves garlic, fresh and finely minced
- 1 tbsp Dijon mustard
- 2 tbsp freshly squeezed lemon juice
- 1/2 cup heavy cream (optional for creamy finish)
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for garnish)
- 1 cup reserved pasta water (to thin sauce if needed)
Instructions
- Season the Chicken: In a bowl, season the thinly sliced chicken breasts with smoked paprika, garlic powder, onion powder, red pepper flakes, salt, and pepper. Ensure the chicken is evenly coated with the spices.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken slices and sear them until golden brown and fully cooked through, approximately 5 to 6 minutes per side. Once cooked, remove the chicken from the skillet and set aside.
- Cook the Linguine: Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside.
- Make the Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Whisk in the Dijon mustard and lemon juice. If using, slowly add the heavy cream and let the sauce simmer gently until it slightly thickens, stirring occasionally.
- Toss Pasta with Sauce: Add the cooked linguine to the skillet with the sauce. Toss well to coat the pasta evenly. Mix in the grated Parmesan cheese and add reserved pasta water a little at a time to loosen the sauce to your desired consistency.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet. Stir everything together so the flavors meld and the chicken is well incorporated with the sauced pasta.
- Garnish and Serve: Top the dish with freshly chopped parsley and a sprinkle of red pepper flakes for a little heat. Serve with a wedge of lemon on the side to add a bright, fresh contrast to the rich butter sauce.
Notes
- For a dairy-free version, use vegan butter and coconut cream, and replace Parmesan cheese with nutritional yeast.
- To reduce the spice, substitute smoked paprika with sweet paprika and omit extra red pepper flakes in the garnish.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of cream or pasta water to maintain sauce consistency.
- Try swapping the chicken for shrimp or tofu to vary the protein and customize the dish.
Nutrition
- Serving Size: 300g
- Calories: 580 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 135 mg
