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Easy Cowboy Butter Chicken Linguine Recipe
Caroline

Easy Cowboy Butter Chicken Linguine

Tender chicken and linguine tossed in a rich cowboy butter sauce made with garlic, paprika, Dijon mustard, lemon, cream, and parmesan — a hearty, flavorful pasta perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Fusion
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 12 ounces linguine pasta
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 4 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tsp paprika
  • 1/4 tsp red pepper flakes (optional)
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup chicken broth or reserved pasta water
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • salt and black pepper, to taste

Equipment

  • large pot for boiling pasta
  • Large skillet or sauté pan
  • wooden spoon or spatula
  • Sharp knife and cutting board
  • measuring cups and spoons

Method
 

  1. Boil linguine in salted water according to package directions. Reserve ½ cup pasta water before draining.
  2. Heat olive oil in a skillet over medium-high. Season chicken with salt and pepper, cook for 5–7 minutes until golden and fully cooked. Remove and set aside.
  3. In the same skillet, melt butter. Add garlic, paprika, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Stir in Dijon mustard, lemon juice, zest, and chicken broth (or pasta water). Scrape the skillet to release browned bits.
  5. Add heavy cream and half the parsley. Cook 2 minutes until slightly thickened.
  6. Return chicken to the skillet. Add linguine, parmesan, and pasta water if needed. Toss to coat.
  7. Season to taste. Garnish with parsley and extra parmesan. Serve hot.

Notes

  • Always save pasta water—it’s the secret to a smooth sauce.
  • Adjust red pepper flakes for spice level.
  • Add extra parmesan on top for a restaurant-style finish.
  • Freeze sauce and pasta separately to maintain the best texture.