Cowboy Butter Chicken Linguine combines seared chicken, creamy cowboy butter sauce, and linguine pasta for a bold and comforting skillet dinner.

Scale

1 pound boneless, skinless chicken breasts

12 ounces linguine pasta

2 tablespoons olive oil

3 tablespoons butter

4 cloves garlic, minced

1 tablespoon Dijon mustard

1 teaspoon paprika

1/4 teaspoon red pepper flakes (optional)

2 tablespoons lemon juice

1 teaspoon lemon zest

1/4 cup fresh parsley, chopped

1/2 cup chicken broth or reserved pasta water

1 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and black pepper to taste

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1. Cook linguine in salted water; reserve 1/2 cup pasta water, drain.

2. Season chicken with salt and pepper, cook in skillet with olive oil 5–7 minutes until golden and cooked; set aside.

3. In skillet, melt butter; sauté garlic, paprika, and red pepper flakes for 1 minute.

4. Stir in Dijon mustard, lemon juice, lemon zest, and broth; simmer gently.

5. Add cream and half the parsley; cook 2 minutes until sauce thickens slightly.

6. Return chicken, pasta, and Parmesan to skillet; toss to coat evenly.

7. Add reserved pasta water if needed for consistency.

8. Garnish with remaining parsley and Parmesan; serve hot.

Lighter option – Use half-and-half or plant-based cream.

Flavor twist – Add sun-dried tomatoes, roasted peppers, or bacon.

Protein swap – Use shrimp or turkey strips instead of chicken.

Meal prep – Cook chicken and pasta in advance, finish sauce before serving.