Description
Craving a bold and creamy pasta dish that comes together in under 30 minutes? This Cowboy Butter Chicken Linguine hits every note — smoky, garlicky, buttery, and just the right amount of spicy. Tender seared chicken pieces are coated in a velvety cowboy butter sauce made with garlic, Dijon, cream, and Parmesan, then tossed with linguine for the ultimate comfort meal. Perfect for an easy dinner, a cozy date night, or if you’re simply looking for new dinner ideas, quick meals, or easy recipes that feel restaurant-worthy. It’s rich, satisfying, and guaranteed to wow your taste buds.
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts (cut into bite-sized strips)
- 1 tbsp olive oil
- Salt and black pepper (to taste)
- ½ tsp smoked paprika
For the Cowboy Butter Sauce:
- 4 tbsp unsalted butter
- 4 cloves garlic (minced)
- 1 tsp Dijon mustard
- ½ tsp crushed red pepper flakes
- ½ tsp lemon zest
- 1 tbsp fresh lemon juice
- ½ tsp Worcestershire sauce
- 1 tsp dried parsley (or 1 tbsp fresh)
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt and pepper (to taste)
For the Pasta:
- 8 oz linguine
- Salted water (for boiling pasta)
- 2–4 tbsp reserved pasta water
- Fresh chopped parsley (for garnish)
Instructions
- Cook Linguine: Boil a large pot of salted water. Cook linguine until al dente. Reserve ½ cup pasta water and drain.
- Sear Chicken: Heat olive oil in a skillet over medium-high. Season chicken with salt, pepper, and paprika. Sear until golden and cooked through, about 3–4 minutes per side. Remove and set aside.
- Make Cowboy Butter Sauce: In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds. Stir in Dijon, red pepper flakes, lemon zest and juice, Worcestershire, and parsley. Simmer for 1–2 minutes.
- Add Cream & Cheese: Pour in cream and let simmer 2–3 minutes. Add Parmesan and stir until smooth.
- Combine Everything: Return chicken to the skillet. Add cooked linguine and toss to coat in sauce. Add pasta water as needed to loosen.
- Serve: Plate the pasta, top with extra Parmesan and chopped parsley, and serve hot.