Cowboy Butter Chicken Linguine

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Silky strands of linguine tossed in a buttery, spiced cream sauce clinging to golden-seared chicken—this Cowboy Butter Chicken Linguine is the kind of comfort food that satisfies deep down. It’s rich, indulgent, and packed with bold, zesty flavors that are far from ordinary weeknight fare.

This dish plays on the crowd-pleasing charm of cowboy butter—a garlicky, lemony, herbed butter mix—with the creamy pasta sauce you love. The chicken is juicy, the noodles are al dente, and every bite delivers a kick from red pepper flakes and Dijon mustard. It’s a dinner that feels dressed-up without requiring a culinary degree.

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Ingredients for this Cowboy Butter Chicken Linguine

• 12 oz linguine
• 1 lb boneless, skinless chicken breast, diced
• Salt and pepper to taste
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tsp crushed red pepper flakes (adjust to taste)
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• Juice of 1/2 lemon
• Zest of 1 lemon
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• Optional: additional lemon wedges and red pepper flakes for serving

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Step 1: Cook the Linguine

Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Step 2: Sear the Chicken

Season the diced chicken with salt and pepper. In a large skillet over medium-high heat, add olive oil. Sear the chicken pieces until golden brown and fully cooked, about 5-6 minutes. Transfer to a plate.

Step 3: Create the Cowboy Butter Base

Reduce the heat to medium. In the same skillet, add the butter. Once melted, stir in garlic, red pepper flakes, Dijon mustard, smoked paprika, lemon juice, and lemon zest. Let it simmer for 2 minutes to meld flavors.

Step 4: Make the Cream Sauce

Stir in the heavy cream and Parmesan cheese. Allow it to simmer gently for 3-4 minutes until slightly thickened. If the sauce becomes too thick, add a splash of reserved pasta water.

Step 5: Combine Everything

Return the cooked chicken to the skillet and toss to coat with the sauce. Add the drained linguine and gently mix everything together, letting the pasta soak in the flavors for a couple of minutes.

Step 6: Garnish and Serve

Finish with chopped parsley and serve with extra lemon wedges and a pinch of red pepper flakes if desired.

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Frequently Asked Questions

Can I use a different type of pasta?

Yes, fettuccine, spaghetti, or even penne can work well if you don’t have linguine on hand.

What can I use instead of heavy cream?

Half-and-half or whole milk with a tablespoon of cream cheese can be substituted, though the sauce will be slightly less rich.

Is this recipe spicy?

It has a gentle heat from the red pepper flakes, which you can reduce or omit to suit your preference.

Can I make it ahead?

This dish is best enjoyed fresh, but you can prep the sauce and chicken earlier in the day and store separately until ready to serve.

How do I make this gluten-free?

Use your favorite gluten-free pasta and ensure all other ingredients (like Dijon mustard) are labeled gluten-free.

What protein alternatives work here?

Shrimp or sliced steak would be delicious substitutions for the chicken, adjusting cook times accordingly.

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