I love how this recipe brings bold flavor with minimal fuss. The creamy sauce is buttery and smooth, with layers of garlic, Parmesan, and Dijon that coat the pasta beautifully. The lemon juice and parsley brighten it up, and the option for a little cayenne or red pepper flakes adds just the right kick. It’s a one-pan sauce that feels indulgent but still fresh, and the whole dish is ready in half an hour. Plus, it’s easy to customize depending on what I have in the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
→ Main Ingredients
2 boneless, skinless chicken breasts, cubed
8 oz linguine pasta
1 tbsp olive oil
1 tbsp butter
→ Seasonings
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
¼ tsp cayenne pepper (optional)
Salt and pepper, to taste
½ tsp crushed red pepper flakes (optional)
→ Sauce Ingredients
½ cup unsalted butter, softened
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
¼ cup grated Parmesan cheese
¼ cup chicken broth
¼ cup heavy cream
1 tbsp Dijon mustard
Directions
I begin by cooking the linguine in salted water until al dente, following package instructions. Before draining, I reserve about ¼ cup of the pasta water in case the sauce needs thinning later.
While the pasta cooks, I season the cubed chicken with garlic powder, onion powder, paprika, cayenne, salt, and pepper. I heat olive oil in a skillet, then cook the chicken until golden and fully cooked through. Once done, I remove it from the pan and set it aside.
In the same skillet, I melt the butter over medium heat and add a pinch of garlic (if using fresh), then pour in the chicken broth, heavy cream, Dijon mustard, and red pepper flakes. I let it simmer gently to thicken slightly.
I return the cooked chicken and drained pasta to the skillet, tossing everything together to coat in the sauce. Then I stir in Parmesan, chopped parsley, and fresh lemon juice. If the sauce is too thick, I use a splash of the reserved pasta water to loosen it up.
I finish by garnishing with extra parsley and Parmesan before serving it warm.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
I like swapping the chicken for shrimp or pan-fried tofu when I want something different. For extra veggies, I stir in fresh spinach, sautéed mushrooms, or halved cherry tomatoes just before tossing everything together. If I want a milder version, I leave out the cayenne and red pepper flakes altogether, and it’s still full of flavor.
Storage/Reheating
Leftovers store well in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta gently on the stove or in the microwave, adding a splash of chicken broth or cream to bring the sauce back to life. I avoid high heat to keep the sauce from separating.
FAQs
Can I use a different pasta?
Yes, I’ve made this with fettuccine, spaghetti, and even penne. Any pasta that holds the creamy sauce well will work.
What’s cowboy butter?
Cowboy butter is a seasoned butter with garlic, herbs, lemon, and spices. This recipe uses those flavors as inspiration to create a rich, creamy sauce.
How can I make this dish lighter?
I sometimes replace the heavy cream with half-and-half or use less butter and add more broth for a lighter sauce. The flavor still comes through beautifully.
Is this dish spicy?
It can be, depending on how much cayenne and red pepper flakes I use. I adjust the heat level to my taste, or leave it out completely for a milder dish.
Can I make it ahead?
I prefer making this fresh, but I’ve pre-cooked the chicken and pasta ahead of time to speed up dinner. I just store them separately and reheat them together in the sauce when ready to serve.
Conclusion
Creamy Chicken Linguine is my go-to when I want a rich, satisfying pasta dish without the hassle. With just the right mix of creaminess, spice, and brightness, it’s a perfect dinner any night of the week. Whether I keep it classic or mix in my favorite add-ins, this recipe always hits the mark.
Creamy chicken linguine is a quick, satisfying pasta dish made with tender chicken, rich cowboy butter sauce, garlic, lemon, and Parmesan. A 30-minute dinner that’s full of flavor!
Author:Sarah
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Hearty Mains
Method:Sautéing + Boiling
Cuisine:American
Ingredients
→ Main Ingredients
2 boneless, skinless chicken breasts, cubed
8 oz linguine pasta
1 tbsp olive oil
1 tbsp butter
→ Seasonings
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
¼ tsp cayenne pepper (optional)
Salt and pepper, to taste
½ tsp crushed red pepper flakes (optional)
→ Sauce Ingredients
½ cup unsalted butter, softened
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
¼ cup grated Parmesan cheese
¼ cup chicken broth
¼ cup heavy cream
1 tbsp Dijon mustard
Instructions
Cook Pasta:
Boil linguine in salted water until al dente. Reserve ¼ cup of pasta water, then drain.
Cook Chicken:
Season cubed chicken with garlic powder, onion powder, smoked paprika, cayenne (if using), salt, and pepper.
Heat olive oil in a skillet and cook chicken until golden and fully cooked. Remove and set aside.
Make the Sauce:
In the same skillet, melt 1 tbsp butter. Stir in chicken broth, heavy cream, Dijon mustard, and red pepper flakes.
Let the sauce simmer for a few minutes until slightly thickened.
Combine:
Return cooked chicken to the skillet. Add cooked linguine and toss everything to coat.
Stir in Parmesan, parsley, and lemon juice. Add a splash of reserved pasta water to loosen the sauce if needed.
Serve:
Garnish with extra Parmesan and chopped parsley. Serve warm.
Notes
Swap chicken with shrimp or tofu for a variation.
Add veggies like spinach or cherry tomatoes for a nutrition boost.
For a milder flavor, omit cayenne and red pepper flakes.
