Cowboy Butter Chicken Linguine

Why Make This Recipe

Cowboy Butter Chicken Linguine is a delightful dish that combines creamy butter sauce with tender chicken and pasta. It’s easy to make, has a rich flavor, and can please the whole family. Whether you’re cooking for a busy weeknight or having a small dinner party, this recipe is sure to impress. Plus, it’s quick to make, taking only about 30 minutes from start to finish!

How to Make Cowboy Butter Chicken Linguine

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 8 oz linguine pasta
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp red pepper flakes (adjust to taste)
• 2 tsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt (or to taste)
• 1/2 tsp ground black pepper
• 1/2 cup reserved pasta water (as needed for sauce)

Directions

1. Heat a large skillet over medium-high heat with a bit of oil. Add chicken pieces, season with salt and pepper, and cook for 6–8 minutes until golden brown and cooked through. Remove and set aside.

2. In a large pot, bring salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.

3. In the same skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in paprika, red pepper flakes, Dijon mustard, and lemon juice. Simmer for 1–2 minutes.

4. Return chicken to the skillet, then add drained pasta. Toss well to coat. Use reserved pasta water as needed to loosen the sauce.

5. Sprinkle with chopped parsley and more black pepper. Serve hot with lemon wedges if desired.

How to Serve Cowboy Butter Chicken Linguine

Serve this dish hot and fresh from the skillet. You can pair it with a side salad or some garlic bread to complete your meal. Adding a few lemon wedges on the side provides a nice touch of freshness and extra flavor.

How to Store Cowboy Butter Chicken Linguine

If you have leftovers, let the dish cool completely. Then, place it in an airtight container and store it in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of reserved pasta water if needed to loosen the sauce.

Tips to Make Cowboy Butter Chicken Linguine

• Make sure not to overcook the chicken; it should be golden brown and juicy.
• Feel free to adjust the amount of red pepper flakes based on your spice preference.
• Using fresh parsley adds a nice color and flavor, but dried parsley can also work in a pinch.

Variation

You can substitute shrimp or another protein for the chicken if you prefer. Additionally, adding vegetables like spinach or bell peppers can enhance both flavor and nutrition.

FAQs

Can I use a different type of pasta?
Yes, you can use any pasta shape you like, such as fettuccine or penne.

Is this recipe spicy?
The level of spice can be adjusted by changing the amount of red pepper flakes. Feel free to omit them if you want a milder dish.

Can I make Cowboy Butter Chicken Linguine ahead of time?
While this dish is best enjoyed fresh, you can prepare the chicken and sauce in advance and combine them with the pasta just before serving for convenience.

Cowboy Butter Chicken Linguine

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

A delightful dish combining creamy butter sauce with tender chicken and linguine, perfect for a family meal or dinner party.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 lb chicken breast, cut into bite-sized pieces
• 8 oz linguine pasta
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp red pepper flakes (adjust to taste)
• 2 tsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt (or to taste)
• 1/2 tsp ground black pepper
• 1/2 cup reserved pasta water (as needed for sauce)

Cook Mode Prevent your screen from going dark

Instructions

1. Heat a large skillet over medium-high heat with a bit of oil. Add chicken pieces, season with salt and pepper, and cook for 6–8 minutes until golden brown and cooked through. Remove and set aside.
2. In a large pot, bring salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
3. In the same skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in paprika, red pepper flakes, Dijon mustard, and lemon juice. Simmer for 1–2 minutes.
4. Return chicken to the skillet, then add drained pasta. Toss well to coat. Use reserved pasta water as needed to loosen the sauce.
5. Sprinkle with chopped parsley and more black pepper. Serve hot with lemon wedges if desired.

Notes

Add a side salad or garlic bread for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Author: nevaeh-hall
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: None

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 1g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 80mg