Description
Cowboy Butter Chicken Linguine is a rich and flavorful pasta dish featuring tender cubed chicken coated in a buttery garlic sauce with Parmesan, Dijon, and a hint of spice, served over perfectly cooked linguine.
Ingredients
- 2 boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- 8 oz linguine
- Salted water, for boiling
- ¼ cup reserved pasta water
- ½ cup (1 stick) unsalted butter, softened
- 2 garlic cloves, minced
- ¼ cup chicken broth
- ¼ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- ½ tsp crushed red pepper flakes (optional)
Instructions
- Cook linguine according to package directions. Reserve ¼ cup pasta water before draining.
- In a skillet, heat olive oil and 1 tbsp butter over medium-high heat. Season chicken with garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper. Cook until golden and fully cooked.
- For the Cowboy Butter Sauce, melt softened butter in a separate pan over medium heat. Add minced garlic, chicken broth, heavy cream, Parmesan, Dijon mustard, and lemon juice. Stir until smooth.
- Toss cooked linguine with sauce, adding reserved pasta water as needed for desired consistency.
- Add cooked chicken to the pasta and toss to combine.
- Garnish with chopped parsley and crushed red pepper flakes if desired. Serve immediately.
Notes
- For extra flavor, allow chicken to marinate in spices for 15–20 minutes before cooking.
- Can substitute linguine with fettuccine or spaghetti if preferred.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American