Introduction

This Cowboy Butter Chicken Linguine is a rich and comforting pasta dish that combines tender chicken with a creamy, flavorful sauce. Enhanced with smoked paprika and a touch of lemon, it offers a perfect balance of smoky, tangy, and savory notes. It’s an easy weeknight dinner that feels indulgent without requiring too much effort.

The image shows a close-up of a dish with several layers of cooked fettuccine pasta mixed with pieces of grilled chicken. The pasta is creamy with a light orange sauce covering the noodles, giving them a smooth and slightly glossy texture. On top and throughout the pasta, there are small green parsley flakes scattered, adding color contrast. The grilled chicken pieces are golden brown with a slightly charred texture, placed evenly among the noodles. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz linguine

2 boneless, skinless chicken breasts

2 tbsp olive oil

2 tbsp butter

4 cloves garlic, minced

1 tsp smoked paprika

½ tsp red pepper flakes (adjust to taste)

1 tsp Dijon mustard

1 tbsp lemon juice

½ cup chicken broth

½ cup heavy cream

½ cup grated Parmesan cheese

Salt and black pepper to taste

Chopped fresh parsley for garnish

Instructions

Step 1: Cook the linguine in salted boiling water until al dente. Reserve ½ cup of the pasta water, then drain the pasta and set it aside.

Step 2: Season the chicken breasts with salt, black pepper, smoked paprika, and red pepper flakes. Heat olive oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes on each side, until fully cooked through. Remove from heat and slice the chicken.

Step 3: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the Dijon mustard, lemon juice, and chicken broth, then let the mixture simmer for 2-3 minutes to reduce slightly.

Step 4: Pour in the heavy cream and stir continuously until the sauce thickens. Add the grated Parmesan cheese and mix until smooth. If the sauce is too thick, loosen it by stirring in some of the reserved pasta water until you reach your desired consistency.

Step 5: Add the sliced chicken and cooked linguine to the skillet. Toss everything together to coat well in the sauce and heat through for about one minute.

Step 6: Serve immediately, garnished with chopped fresh parsley for a pop of color and freshness.

Tips & Variations

For extra smoky flavor, try using smoked sea salt instead of regular salt.

Substitute chicken breasts with thighs for a juicier option.

Add sautéed mushrooms or roasted red peppers to the sauce for more texture and flavor.

If you prefer a spicier dish, increase the amount of red pepper flakes or add a dash of hot sauce.

Use half-and-half instead of heavy cream for a lighter sauce, though it may be less rich.

FAQs

Can I make this dish gluten-free?

Yes, simply substitute the linguine with your favorite gluten-free pasta. Cook according to package instructions and proceed as usual.

Is it possible to prepare the sauce ahead of time?

You can prepare the sauce a few hours in advance and keep it refrigerated. Reheat gently on the stove before tossing with pasta and chicken to avoid curdling.