Description
Cowboy Butter Chicken Pasta combines tender, seasoned chicken with linguine in a creamy, buttery sauce made with garlic, lemon, Dijon mustard, and Parmesan cheese for a comforting, flavorful dish.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- Salt and black pepper, to taste
For the Pasta:
- 8 oz linguine
- Salted water, for boiling
- ¼ cup reserved pasta water
For the Sauce:
- ½ cup (1 stick) unsalted butter, softened
- 2 garlic cloves, minced
- ¼ cup chicken broth
- ¼ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil and cook the linguine according to package instructions. Reserve ¼ cup of pasta water before draining the pasta and set it aside.
- Cook the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add cubed chicken and season with garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 6-8 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add minced garlic and cook for 1 minute. Pour in chicken broth and heavy cream, stirring to combine. Let it simmer for 2-3 minutes until the sauce thickens slightly. Stir in Parmesan cheese, Dijon mustard, and lemon juice. Let the sauce simmer for another minute until smooth.
- Combine and Serve: Add cooked chicken and reserved pasta water to the skillet. Stir in the cooked linguine, ensuring the pasta is well-coated in the sauce. Let everything simmer together for 1-2 minutes. Plate the pasta and chicken, optionally garnish with more grated Parmesan or fresh herbs. Serve hot and enjoy!
Notes
- Replace the chicken with tofu or a mix of vegetables for a vegetarian option.
- For a spicier dish, increase the cayenne pepper or add hot sauce.
- Add fresh herbs like parsley or thyme to the sauce for extra freshness.
- To lighten the dish, use less butter or substitute heavy cream with half-and-half.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 2g
- Sodium: 860mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
