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Cowboy Butter Chicken Linguine

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

  • Large skillet or sauté pan
  • Pot for boiling pasta
  • Tongs or wooden spoon
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Colander

Ingredients
  

  • 2 large chicken breasts sliced thin
  • 12 oz linguine pasta
  • 1/2 cup unsalted butter
  • 4 garlic cloves minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon crushed red pepper flakes adjust to taste
  • Juice of 1 lemon
  • 1/4 cup chopped parsley
  • 1/2 cup heavy cream optional for extra creaminess
  • Salt and black pepper to taste
  • Grated Parmesan for serving

Instructions
 

  • Cook the linguine: Bring a pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup of pasta water and drain the rest.
  • Prepare the chicken: Season thin-sliced chicken breasts with salt, pepper, and a pinch of smoked paprika. Sear them in a large skillet with a tablespoon of butter until golden brown and cooked through. Remove and set aside.
  • Make the cowboy butter sauce: In the same skillet, melt remaining butter. Add minced garlic, Dijon mustard, lemon juice, smoked paprika, and red pepper flakes. Stir for about 1 minute until fragrant.
  • Combine and toss: Add the cooked linguine, chicken, and reserved pasta water. Toss until the pasta is coated in the buttery sauce. For a creamier version, pour in the heavy cream at this stage and stir until smooth.
  • Finish and serve: Sprinkle with chopped parsley and grated Parmesan. Serve immediately with lemon wedges on the side.

Notes

Tips for the Best Cowboy Butter Chicken Linguine

  • Don’t overcook the chicken. Thin slices cook fast, so keep an eye on them.
  • Use fresh lemon juice. Bottled juice dulls the flavor.
  • Add pasta water gradually. It helps emulsify the sauce for that restaurant-style texture.
  • Adjust heat to taste. Want more spice? Add extra red pepper flakes or a dash of cayenne.

Common Mistakes to Avoid

  • Using cold butter: It won’t blend smoothly. Always start with room temperature butter.
  • Skipping the mustard: It’s the secret tang that balances the richness.
  • Overcooking the pasta: Slightly firm pasta absorbs the sauce better.

Variations and Substitutions

  • Protein Swap: Try shrimp, steak strips, or even tofu instead of chicken.
  • Add veggies: Toss in sautéed spinach, sun-dried tomatoes, or roasted corn for texture.
  • Dairy-Free: Substitute vegan butter and coconut cream.
  • Low-Carb: Use zucchini noodles or spaghetti squash instead of linguine.