Cowboy Butter Chicken Linguine

This hearty Cowboy Butter Chicken Linguine has become my weeknight dinner hero, combining tender chicken with a rich, buttery sauce that transforms simple linguine into something truly special. The combination of garlic, Dijon, and a hint of heat creates a restaurant-quality meal that's surprisingly easy to prepare at home.

I first created this recipe when trying to impress my husband with something different from our usual pasta routine. Now it's requested at least twice a month, especially when we have friends over who always leave asking for the recipe.

Ingredients

• Linguine pasta creates the perfect base for capturing all that buttery sauce
• Boneless skinless chicken breasts provide lean protein that stays tender when properly cooked
• Butter forms the foundation of our signature cowboy sauce with its rich flavor
• Fresh garlic cloves add aromatic depth that dried simply cannot match
• Smoked paprika brings a subtle smokiness that elevates the entire dish
• Red pepper flakes add customizable heat that wakes up your taste buds
• Dijon mustard contributes tangy complexity and helps emulsify the sauce
• Fresh lemon juice brightens everything with necessary acidity
• Chicken broth extends the sauce while adding savory depth
• Heavy cream creates luxurious texture without making the dish too heavy
• Parmesan cheese adds nutty saltiness and helps thicken the sauce beautifully
• Fresh parsley finishes with color and herbaceous notes

Instructions

Cook the Pasta:

Bring a large pot of water to a rolling boil and add a generous amount of salt until it tastes like seawater. Add your linguine and cook according to package directions until just al dente. Before draining, reserve half a cup of the starchy pasta water which will help bind our sauce later. Drain pasta but do not rinse it as the starch helps the sauce adhere better.

Prepare the Chicken:

Season your chicken breasts thoroughly with salt, freshly ground black pepper, smoked paprika and red pepper flakes, pressing the seasonings into the meat. Heat olive oil in a large skillet until shimmering but not smoking. Place the chicken in the hot pan and cook undisturbed for 5 to 6 minutes until golden brown, then flip and cook for another 5 to 6 minutes until the internal temperature reaches 165°F. Remove chicken to a cutting board and let rest for at least 5 minutes before slicing into bite sized pieces against the grain.

Make the Cowboy Butter Sauce:

Reduce the heat to medium and add butter to the same skillet, allowing all those flavorful chicken bits to become part of your sauce. Once butter is melted, add minced garlic and cook for exactly 30 seconds until fragrant but not browned which would make it bitter. Whisk in Dijon mustard until incorporated, then add lemon juice and chicken broth, using your spatula to scrape up all the delicious browned bits from the pan. Allow this mixture to simmer for 2 to 3 minutes, reducing slightly.

Add Cream and Cheese:

Pour in the heavy cream in a slow, steady stream while continuously stirring. Let the sauce gently simmer for about 2 minutes until it begins to thicken slightly. Add the grated Parmesan cheese in batches, stirring constantly to ensure it melts smoothly into the sauce without clumping. If the sauce becomes too thick, add a splash of the reserved pasta water to achieve your desired consistency. The starch in the water helps create a silky texture.

Combine Everything:

Return the sliced chicken to the skillet, including any juices that have accumulated on the cutting board. Add the drained linguine directly into the sauce. Using tongs, gently toss everything together until every strand of pasta is evenly coated with the creamy sauce and the chicken is distributed throughout. Allow everything to cook together for 1 to 2 minutes so the pasta can absorb some of the sauce and the flavors can fully meld together.

Garnish and Serve:

Remove the skillet from heat and sprinkle generously with freshly chopped parsley for color and freshness. Serve immediately in warmed bowls with additional grated Parmesan cheese available at the table. The pasta will continue to absorb sauce as it sits, so enjoy it while hot and creamy.

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The smoked paprika is truly the secret ingredient in this recipe. I discovered its transformative power years ago when a Spanish friend insisted I try it in place of regular paprika. The depth it adds to the cowboy butter sauce creates a complexity that makes people wonder what your secret ingredient might be.

Storage and Reheating

This pasta dish will keep well in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably when chilled, but don't worry. When reheating, add a splash of chicken broth or cream to loosen the sauce. For best results, reheat gently on the stovetop over medium low heat rather than in the microwave, which can make the sauce separate and the pasta become gummy.

Smart Substitutions

If linguine isn't available, any long pasta like fettuccine or spaghetti works beautifully. For a lighter version, substitute half and half for the heavy cream, though the sauce won't be quite as rich. Chicken thighs can replace breasts for even more flavor and moisture. For a vegetarian adaptation, use vegetable broth and replace the chicken with sautéed mushrooms and bell peppers for a hearty alternative that maintains the dish's satisfying nature.

Perfect Pairings

This rich pasta dish pairs wonderfully with a simple arugula salad dressed with lemon vinaigrette to cut through the creaminess. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the buttery sauce perfectly. For a complete meal, serve with garlic bread to soak up every last drop of the delicious cowboy butter sauce. During summer months, add a side of grilled asparagus or zucchini for a seasonal touch.

Make It Ahead

You can prepare components of this dish in advance for even quicker weeknight assembly. Cook the chicken and slice it up to a day ahead, storing it refrigerated. The cowboy butter sauce can be made up to 2 hours before serving and gently reheated when ready to use. Cook the pasta just before serving for best texture, as freshly cooked pasta will better absorb the flavorful sauce.

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Enjoy this comforting and flavorful pasta dish that is sure to become a family favorite. Its blend of simple ingredients and rich flavors makes it perfect for any occasion.