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A white bowl filled with creamy Cowboy Butter Chicken Linguine topped with fresh herbs and parmesan.
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Cowboy Butter Chicken Linguine

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 780kcal

Ingredients

  • 1 lb chicken breast, diced into 1-inch pieces
  • 12 oz linguin e
  • 1/2 cup unsalted butter
  • 4 cloves garlic , minced
  • 1 tbsp Dijon mustard
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 tsp red pepper flakes
  • 1/2 tsp smoked paprika
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh chives, minced
  • 1/2 tsp dried thyme
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

  • Bring a large pot of salted water to a boil and cook linguine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  • Season chicken pieces with salt and black pepper.
  • In a large skillet over medium-high heat, melt 1 tablespoon of the butter and sear chicken until golden brown and cooked through, approximately 6-8 minutes. Remove chicken and set aside.
  • Reduce skillet heat to medium. Add the remaining butter to the pan.
  • Stir in minced garlic and cook for 1 minute until fragrant.
  • Whisk in Dijon mustard, lemon zest, lemon juice, red pepper flakes, smoked paprika, parsley, chives, and thyme until well combined.
  • Slowly whisk in heavy cream and simmer for 2 minutes to slightly thicken.
  • Return the cooked chicken and linguine to the skillet.
  • Add the grated Parmesan cheese and toss thoroughly to coat, adding reserved pasta water as needed to reach a glossy sauce consistency.
  • Serve immediately, garnished with additional fresh herbs if desired.