Description
Cowboy Butter Chicken Linguine is a flavorful and comforting pasta dish featuring thinly sliced, seasoned chicken breasts seared to golden perfection and tossed in a rich, garlicky butter sauce with Dijon mustard, lemon juice, and Parmesan. The creamy sauce, complemented by fresh parsley and a touch of red pepper flakes, creates a perfect balance between warmth, tang, and a mild kick, making it an irresistible weeknight meal for the whole family.
Ingredients
Scale
For the Chicken:
- 2 chicken breasts, boneless, skinless, sliced thin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp red pepper flakes
- Salt and pepper, to taste
- 1 tbsp olive oil
For the Pasta and Sauce:
- 8 oz linguine
- 4 tbsp butter
- 4 cloves garlic, fresh and finely minced
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice, freshly squeezed
- 1/2 cup heavy cream (optional)
- 1/2 cup Parmesan cheese, freshly grated
- 2 tbsp fresh parsley, chopped
- Red pepper flakes, optional for garnish
- 1 cup reserved pasta water
Instructions
- Season the Chicken: Season the thinly sliced chicken breasts with smoked paprika, garlic powder, onion powder, red pepper flakes, salt, and pepper evenly on all sides to ensure deep flavor penetration.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken slices and cook for 5 to 6 minutes per side until golden brown and cooked through. Once done, remove the chicken from the skillet and set aside.
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Before draining, reserve 1 cup of pasta water and then drain the pasta.
- Prepare the Sauce: In the same skillet used for chicken, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Whisk in the Dijon mustard and lemon juice for tanginess. Slowly stir in the heavy cream if using, letting the sauce gently simmer until it thickens slightly.
- Toss Pasta in Sauce: Add the cooked linguine to the skillet and toss to coat in the buttery sauce. Mix in the Parmesan cheese, stirring well. If the sauce is too thick, add reserved pasta water a little at a time to loosen it to your desired consistency.
- Combine and Finish: Return the cooked chicken to the skillet and stir gently to combine all ingredients, allowing flavors to meld together beautifully.
- Garnish and Serve: Sprinkle chopped fresh parsley and a pinch of red pepper flakes over the dish for brightness and a mild kick. Serve immediately, optionally with lemon wedges on the side to enhance brightness as desired.
Notes
- For a dairy-free version, substitute vegan butter and coconut cream, and replace Parmesan cheese with nutritional yeast.
- To reduce spiciness, use sweet paprika instead of smoked paprika and omit the extra red pepper flakes garnish.
- Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or pasta water to maintain sauce consistency.
- Try swapping chicken for shrimp or tofu for an interesting variation to this dish.
Nutrition
- Serving Size: 300g
- Calories: 580
- Sugar: 3g
- Sodium: 560mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 135mg
