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Cowboy Butter Chicken Linguine

A bold and zesty high-protein pasta dish featuring tender chicken and linguine coated in a garlic, lemon, and Dijon-infused butter sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz linguine
  • 2 units boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 0.5 cup chicken broth
  • 0.5 cup heavy cream
  • 0.5 cup grated Parmesan cheese

Equipment

  • large pot
  • large skillet
  • tongs

Method
 

  1. Cook linguine until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
  2. Season chicken with salt, pepper, paprika, and red pepper flakes. Sear in olive oil for 5-6 minutes per side. Remove and rest for 5 minutes before slicing.
  3. In the same skillet, melt butter over medium heat. Sauté garlic for 30 seconds.
  4. Stir in Dijon, lemon juice, and broth. Simmer for 2-3 minutes, scraping the pan.
  5. Add heavy cream and simmer 2 minutes. Stir in Parmesan until melted. Use pasta water to thin if needed.
  6. Toss the sliced chicken and linguine into the sauce. Cook 1-2 minutes until coated.
  7. Garnish with fresh parsley and extra cheese before serving.

Notes

Always reserve the pasta water; it is the secret to a smooth sauce that sticks to the pasta. Let the chicken rest before slicing to keep it juicy. Adjust red pepper flakes based on your heat preference.