Creamy Cowboy Butter Chicken Linguine
Creamy Cowboy Butter Chicken Linguine is a bold, buttery pasta dish packed with smoky spices, tender chicken, and a rich garlic-infused sauce. This easy, 30-minute recipe brings big flavors with a velvety cream sauce and a touch of heat. Perfect for a cozy weeknight dinner or a special meal. Try it today!
Calories: 520kcal
Ingredients
- For the Cowboy Butter Sauce:
- ½ cup unsalted butter melted
- 4 cloves garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper adjust to taste
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- ½ teaspoon red pepper flakes optional, for extra heat
- Salt & black pepper to taste
- For the Pasta & Chicken:
- 8 ounces linguine
- 2 boneless skinless chicken breasts, sliced thin
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon chopped fresh thyme or ½ teaspoon dried
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
- Sear the Chicken: Season chicken slices with salt, pepper, garlic powder, and onion powder. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side until golden and fully cooked. Remove from the skillet and set aside.
- Make the Cowboy Butter Sauce: In the same skillet, melt butter over medium heat. Stir in garlic, smoked paprika, cayenne, Dijon mustard, lemon juice, parsley, and red pepper flakes. Cook for 1-2 minutes until fragrant.
- Make It Creamy: Reduce heat to low and add heavy cream and Parmesan cheese. Stir until smooth. If the sauce is too thick, add a splash of reserved pasta water.
- Toss Everything Together: Add cooked pasta and chicken back to the skillet, tossing to coat in the sauce. Let everything warm through for 1-2 minutes.
- Serve & Enjoy: Garnish with fresh thyme and extra Parmesan. Serve hot and enjoy!
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over low heat with a splash of cream or broth.
- Lighter Option: Use half-and-half instead of heavy cream.
- Extra Flavor: Add sun-dried tomatoes or mushrooms for more depth.
- Make It Spicier: Add more red pepper flakes or a dash of hot sauce.