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Cowboy Butter Chicken Linguine

Cowboy Butter Chicken Linguine: Creamy Comfort in Every Bite

Cowboy Butter Chicken Linguine offers creamy goodness with savory flavors for a comforting and quick dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1/2 cup Unsalted Butter Can use salted butter in a pinch
  • 3 cloves Garlic Minced, fresh preferred
  • 2 tablespoons Dijon Mustard Essential for tanginess
  • 2 tablespoons Worcestershire Sauce Can substitute with soy sauce
  • 1 teaspoon Smoked Paprika Substitute with regular paprika if desired
  • 1/2 teaspoon Red Pepper Flakes Adjust according to spice preference
  • 1 tablespoon Lemon Juice Freshly squeezed preferred
  • 1/4 cup Fresh Parsley Can substitute with basil
  • to taste Salt
  • to taste Black Pepper
For the Pasta
  • 8 ounces Linguine Pasta Can substitute with penne or fettuccine
  • 2 tablespoons Olive Oil Can swap with butter
For the Protein
  • 1 pound Boneless, Skinless Chicken Breast Rotisserie chicken can be used as a faster alternative
  • 1 cup Heavy Cream Will alter creaminess if using half-and-half
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast is a dairy-free alternative
For Garnish
  • to taste Fresh Basil or Parsley

Equipment

  • large pot
  • skillet
  • Medium bowl

Method
 

Step-by-Step Instructions
  1. Cook Linguine: Bring a large pot of salted water to a boil. Add linguine and cook until al dente (8-10 minutes). Reserve ½ cup of pasta water, drain linguine, and set aside.
  2. Prepare Cowboy Butter Sauce: Whisk together melted butter, minced garlic, Dijon mustard, Worcestershire sauce, smoked paprika, red pepper flakes, lemon juice, chopped parsley, salt, and pepper in a bowl.
  3. Cook Chicken: Heat olive oil in a skillet. Season chicken with salt, pepper, garlic powder, and onion powder. Cook chicken until golden brown and cooked through (5-6 minutes per side), then slice.
  4. Make Creamy Sauce: In the same skillet, add prepared cowboy butter sauce and bring to a simmer. Stir in heavy cream and cook until slightly thickened. Mix in grated Parmesan cheese until smooth.
  5. Combine & Serve: Return sliced chicken to skillet with cooked linguine. Toss to coat with sauce, adding reserved pasta water if needed. Serve hot garnished with fresh basil or parsley.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 60gProtein: 32gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 750mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 4mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. For freezing, store in a safe container for up to 2 months.

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