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Cowboy Butter Chicken Linguine

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Cowboy Butter Chicken Linguine is a creamy, zesty pasta dish featuring seasoned chicken and linguine tossed in a rich butter sauce infused with lemon, garlic, Dijon, and spices—ready in just 30 minutes.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose

Ingredients

  • 2 boneless, skinless chicken breasts, cubed
  • 8 oz linguine pasta
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • Salt and pepper, to taste
  • 1/2 cup unsalted butter, softened
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1/2 tsp crushed red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook linguine until al dente, 9–11 minutes. Reserve 1/4 cup pasta water, then drain.
  2. Mix garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper in a bowl. Toss with cubed chicken.
  3. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden and cooked through. Remove and set aside.
  4. Lower heat to medium-low. Add softened butter to skillet and melt gently. Stir in chicken broth, lemon juice, Dijon mustard, heavy cream, Parmesan, and red pepper flakes. Simmer 2–3 minutes.
  5. Return chicken and juices to the pan. Add cooked linguine and toss to coat. Use reserved pasta water to loosen if needed.
  6. Stir in chopped parsley. Taste and adjust seasoning. Serve warm with extra Parmesan and parsley if desired.

Notes

  • Reserve pasta water to adjust sauce consistency at the end.
  • For extra richness, top with more Parmesan just before serving.
  • Keep heat low when adding dairy to prevent the sauce from breaking.

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