Description
Indulgent Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish perfect for cozy nights. Tender, seasoned chicken is seared to golden perfection and combined with a rich lemon-garlic butter sauce enhanced by smoked paprika, fresh herbs, and Parmesan cheese. This linguine is a comforting, satisfying meal ready in just 30 minutes, ideal for busy weeknights or intimate dinners.
Ingredients
Scale
Pasta
- 8 oz Linguine Pasta
Chicken
- 1 lb Chicken Breast, diced (Can be swapped with shrimp or grilled steak.)
Sauce
- 2 tbsp Butter (Use unsalted to control seasoning.)
- 3 cloves Garlic, minced (Fresh garlic enhances the flavor.)
- 2 tbsp Lemon Juice (Fresh juice is preferred.)
- 1 tbsp Dijon Mustard (Can replace with yellow mustard.)
- 1/2 tsp Red Pepper Flakes (Adjust according to spice tolerance.)
- 1 tsp Smoked Paprika (Regular paprika can be used for a milder taste.)
- 1/4 cup Fresh Parsley, chopped (Can substitute with other herbs.)
- 1 tsp Fresh Thyme Leaves (Use dried thyme sparingly if necessary.)
- 1 cup Heavy Cream (Half and half can be used for a lighter option.)
- 1/2 cup Parmesan Cheese, grated (Freshly grated is best.)
- to taste Salt and Black Pepper (Essential for enhancing flavors.)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 9–11 minutes. Reserve ½ cup pasta water before draining and set pasta aside.
- Sear the Chicken: In a large skillet, heat 1 tablespoon of butter over medium-high heat. Season diced chicken with salt, pepper, and smoked paprika. Sear chicken for about 6–8 minutes until golden and cooked through. Remove from skillet and set aside to keep warm.
- Sauté Garlic: Reduce skillet heat to medium and add the remaining tablespoon of butter. Add minced garlic and sauté for about 1 minute until fragrant, stirring frequently to avoid burning.
- Add Aromatics: Stir in lemon juice, Dijon mustard, red pepper flakes, chopped parsley, and thyme. Cook for about 30 seconds until the mixture is aromatic and well combined.
- Make the Sauce: Pour in heavy cream and bring to a gentle simmer, stirring constantly to incorporate the ingredients. Gradually add grated Parmesan cheese, stirring until melted and the sauce thickens slightly to a creamy consistency.
- Combine Chicken and Pasta: Return the seared chicken to the skillet and add the drained linguine. Toss everything together to coat the pasta evenly with the sauce. Adjust the sauce consistency with reserved pasta water, adding a little at a time until desired creaminess is achieved.
- Serve: Serve the linguine hot, garnished with additional Parmesan cheese and fresh parsley to enhance both flavor and presentation. Enjoy your cozy, indulgent meal!
Notes
- Use fresh garlic and freshly grated Parmesan for the best flavor.
- Adjust red pepper flakes to your preferred spice level.
- Chicken can be substituted with shrimp or grilled steak for variety.
- Reserve pasta water helps to loosen the sauce if it becomes too thick.
- Unsalted butter allows better control of the overall saltiness.
- For a lighter sauce, substitute heavy cream with half and half.
