Description
Creamy Cowboy Butter Chicken Linguine is a quick, flavorful pasta dish that combines tender chicken, silky linguine, and a zesty, buttery sauce enriched with garlic, lemon, and Parmesan—perfect for a weeknight yet elegant enough to impress.
Ingredients
- 2 boneless, skinless chicken breasts, cubed
- 8 oz linguine pasta
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- Salt and pepper, to taste
- ½ tsp crushed red pepper flakes (optional)
- ½ cup unsalted butter, softened
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- ¼ cup grated Parmesan cheese
- ¼ cup chicken broth
- ¼ cup heavy cream
- 1 tbsp Dijon mustard
Instructions
- Bring salted water to a boil, cook linguine until al dente (9–11 minutes), reserve ¼ cup pasta water, and drain. Toss with a drizzle of olive oil.
- Rub cubed chicken with garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Sauté in olive oil and butter until golden and cooked through (3–4 minutes per side). Set aside.
- In the same skillet over medium-low heat, melt softened butter. Add minced garlic and cook briefly, then whisk in chicken broth, Dijon mustard, heavy cream, and Parmesan. Simmer until slightly thickened.
- Return cooked chicken to the skillet, add linguine, and toss to coat. If needed, add reserved pasta water to thin the sauce.
- Stir in parsley and lemon juice. Plate and garnish with extra parsley and Parmesan if desired.
Notes
- For a lighter version, substitute half-and-half for heavy cream and reduce the butter by half.
- Customize with different proteins or vegetables.
- Store leftovers in the fridge for up to 3 days; reheat gently with a splash of broth or cream.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 420mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 145mg
