Description

Cowboy Butter Chicken Linguine is a bold, creamy pasta dish with perfectly seared chicken, tangled linguine, and a garlicky cowboy butter sauce enriched with lemon and cream. It’s rich, zesty, and utterly satisfying—perfect for a weeknight dinner with a kick.

Ingredients

2 boneless, skinless chicken breasts

8 oz linguine

3 tbsp unsalted butter

3 garlic cloves, minced

1 tsp Dijon mustard

1/2 tsp red pepper flakes (adjust to taste)

1/2 tsp paprika

1 tbsp lemon juice

1/4 cup chopped fresh parsley

1/2 cup heavy cream

Salt and pepper, to taste

Reserved pasta water (as needed)

Instructions

Season chicken breasts with salt and pepper. Sear in a hot skillet over medium-high heat until golden and fully cooked, about 4–5 minutes per side. Remove and rest.
Bring a pot of salted water to a boil. Cook linguine until al dente. Reserve 1/2 cup pasta water and drain.
In the same skillet, melt butter over medium heat. Add garlic, Dijon mustard, red pepper flakes, paprika, lemon juice, and parsley. Stir until fragrant.
Stir in heavy cream to create a sauce. Add pasta water as needed to thin it.
Toss drained linguine into the sauce until evenly coated.
Slice the rested chicken and serve over the pasta. Garnish with more parsley

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner