Ingredients

1 pound boneless, skinless chicken breasts

12 ounces linguine pasta

2 tablespoons olive oil

3 tablespoons unsalted butter

4 cloves garlic, minced

1 tablespoon Dijon mustard

1 teaspoon paprika

1/4 teaspoon red pepper flakes (optional)

2 tablespoons lemon juice

1 teaspoon lemon zest

1/4 cup fresh parsley, chopped

1/2 cup chicken broth or reserved pasta water

1 cup heavy cream

1/2 cup grated parmesan cheese

Salt and black pepper to taste

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the linguine according to package directions. Reserve 1/2 cup of the pasta water before draining. Toss the pasta lightly with a little olive oil to prevent sticking and set aside.

Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Cook the chicken for 5–7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.

Step 3: In the same skillet, melt 3 tablespoons of unsalted butter. Add the minced garlic, paprika, and red pepper flakes if using. Sauté for about 1 minute until fragrant.

Step 4: Stir in the Dijon mustard, lemon juice, and lemon zest. Pour in the chicken broth or reserved pasta water, scraping up any browned bits from the bottom of the pan.

Step 5: Add the heavy cream and half of the chopped parsley. Stir and cook for about 2 minutes until the sauce thickens slightly.

Step 6: Return the cooked chicken to the skillet, add the linguine, and sprinkle in the grated parmesan cheese. Toss everything together until the pasta and chicken are well coated in the sauce.

Step 7: Adjust seasoning with salt and pepper to taste. Garnish with the remaining parsley and extra parmesan cheese. Serve immediately for best flavor and texture.

Tips & Variations

Use unsalted butter so you can better control the salt level in the sauce.

If the sauce feels oily or too heavy, gradually stir in reserved pasta water one tablespoon at a time to reach your desired consistency.

For extra depth of flavor, try adding a splash of white wine before the cream in the sauce.

Swap linguine for fettuccine or penne if preferred; just adjust cooking times accordingly.

Storage

Store leftover cowboy butter chicken linguine in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet over low heat, adding a splash of cream or chicken broth to loosen the sauce as needed. Avoid microwaving on high heat to prevent the sauce from separating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well in this recipe and offer a juicier, richer flavor. Just adjust cooking time to ensure they are cooked through.