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Creamy Cowboy Butter Chicken Linguine pasta dish with golden chicken pieces, fresh parsley garnish, and lemon wedges in white bowl

25-Minute Cowboy Butter Chicken Linguine Recipe

Cowboy Butter Chicken Linguine combines tender chicken, al dente linguine, and a bold garlic butter sauce inspired by rustic Western flavors, delivering a restaurant-quality meal in just 25 minutes.
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Prep Time 10 minutes
Servings: 4 servings
Course: Main Dish, Pasta
Cuisine: American Fusion
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, sliced thin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp red pepper flakes
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 8 oz linguine
  • 4 tbsp butter
  • 4 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 1/2 cup heavy cream optional
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley chopped
  • 1 cup reserved pasta water

Method
 

  1. Season chicken with paprika, garlic powder, onion powder, red pepper flakes, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high. Sear chicken 3–4 minutes per side until golden brown. Remove and set aside.
  3. Cook linguine in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
  4. In the same skillet, melt butter and sauté garlic until fragrant.
  5. Whisk in Dijon mustard, lemon juice, paprika, and red pepper flakes. Stir well.
  6. Add heavy cream (if using) and simmer until slightly thickened.
  7. Return chicken to skillet, add pasta, Parmesan, and some reserved pasta water. Toss until coated and silky.
  8. Garnish with parsley and serve immediately.

Notes

Don’t overcook chicken—use a thermometer for 165°F internal temp. Always reserve pasta water for sauce consistency. Use freshly grated Parmesan for best texture. Add veggies like spinach or cherry tomatoes for extra nutrients.