Description
This Cowboy Butter Chicken Linguine is a bold and creamy pasta dish packed with juicy chicken bites, garlic, paprika, lemon, and buttery heat. It’s quick to make, loaded with flavor, and perfect for weeknight dinners or cozy weekends.
Ingredients
1 lb chicken breast, cut into bite-sized pieces
8 oz linguine pasta
4 tbsp unsalted butter
3 cloves garlic, minced
1 tsp paprika
1/2 tsp red pepper flakes (adjust to taste)
2 tsp Dijon mustard
1 tbsp lemon juice
2 tbsp fresh parsley, chopped
1/2 tsp salt (or to taste)
1/2 tsp ground black pepper
1/2 cup reserved pasta water (as needed for sauce)
Instructions
1. Heat a large skillet over medium-high heat with a bit of oil. Add chicken pieces, season with salt and pepper, and cook for 6–8 minutes until golden brown and cooked through. Remove and set aside.
2. In a large pot, bring salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
3. In the same skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in paprika, red pepper flakes, Dijon mustard, and lemon juice. Simmer for 1–2 minutes.
4. Return chicken to the skillet, then add drained pasta. Toss well to coat. Use reserved pasta water as needed to loosen the sauce.
5. Sprinkle with chopped parsley and more black pepper. Serve hot with lemon wedges if desired.
Notes
Cut the chicken evenly so it cooks at the same rate and stays juicy.
Don’t overcook the garlic—just a quick sauté until fragrant to avoid bitterness.
Adjust the red pepper flakes depending on your heat tolerance for a family-friendly or bold kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg
Keywords: cowboy butter, creamy pasta, chicken linguine