There’s something undeniably satisfying about pasta tossed in a rich, flavorful sauce—especially when that sauce comes together in minutes and packs the punch of a restaurant-quality dish. This Easy Butter Chicken Linguine marries tender strips of chicken with a “cowboy butter” sauce that’s garlicky, buttery, and spiked with smoky paprika, Dijon mustard, and a hint of citrus. Tossed with al dente linguine and finished with grated Parmesan, it delivers comfort and bold flavor without a ton of fuss.

What makes this recipe a true weeknight hero is its simplicity and adaptability. You start by cooking your linguine to just the right bite. While the pasta boils, you season and sear the chicken in a splash of olive oil. Then, in the same skillet, you melt six tablespoons of butter and sauté minced garlic to awaken its aroma. From there, you stir in smoked paprika, crushed red pepper flakes (if you like a touch of heat), Dijon mustard, fresh lemon juice, Worcestershire sauce, and dried herbs—creating a silky sauce that coats every strand of pasta and piece of chicken.

Because everything happens in one pan (plus the pasta pot), cleanup is a breeze, and you can have dinner on the table in under 30 minutes. Leftovers reheat beautifully, and you can customize the heat level, swap chicken thighs for breasts, or switch up the herb profile to match your pantry. In Part 1, we’ll cover cooking the pasta, searing the chicken, and building the cowboy butter base. By the end of these steps, your kitchen will smell of garlic and butter, and you’ll be ready to bring it all together in Part 2.

STEPS

1. Cook the pasta
   Bring a large pot of salted water to a rolling boil. Add 12 ounces of linguine and cook according to package instructions until al dente—tender but still firm to the bite. Drain the pasta in a colander, reserving a cup of the pasta water in case you need to loosen the sauce later. Set the drained linguine aside.

1. Sear the chicken
   Meanwhile, pat 1½ pounds of sliced boneless, skinless chicken breasts or thighs dry and season both sides with salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken strips in a single layer, ensuring not to overcrowd the pan. Cook without moving for 3 to 4 minutes, until a golden crust forms. Flip and cook another 3 minutes, or until the chicken is cooked through and registers 165°F on an instant-read thermometer. Transfer the chicken to a plate and tent with foil to keep warm.

1. Build the cowboy butter base
   Reduce heat to medium. In the same skillet, add 6 tablespoons of unsalted butter. Once melted, stir in 4 cloves of minced garlic and sauté for 1 minute until fragrant—taking care not to let the garlic brown. Then whisk in 1 teaspoon of smoked paprika, ½ teaspoon of crushed red pepper flakes (optional), 1 tablespoon of Dijon mustard, the juice of ½ a lemon, 1 teaspoon of Worcestershire sauce, ½ teaspoon each of dried thyme and dried rosemary, and 1 tablespoon of chopped parsley. Let the sauce simmer for 1 to 2 minutes, stirring frequently, until all the ingredients have melded into a silky, aromatic butter sauce.

Easy Butter Chicken Linguine: Finishing Touches & Variations

Now that you’ve built that rich cowboy butter base, it’s time to bring everything together: reintroduce the chicken, marry the pasta with Parmesan, and finish with a bright garnish. In this part, we’ll complete the recipe steps and share a handful of tips and variations so you can tailor this buttery, garlicky dish to your taste.

STEPS

4. Return the chicken to the skillet
   Reduce the heat to low. Add the seared chicken strips back into the butter-garlic sauce. Toss gently to coat each piece in the aromatic blend of paprika, mustard, herbs, and lemon. Allow the chicken to warm through for 1–2 minutes, so it reabsorbs those bold flavors.

4. Toss in the pasta and cheese
   Increase the heat to medium-low. Add the drained linguine directly to the skillet, along with ½ cup of grated Parmesan cheese. Use tongs to lift and fold the pasta through the sauce and chicken, ensuring every strand is slicked with buttery goodness. If the sauce seems too thick or the pasta isn’t moving freely, splash in 2–4 tablespoons of the reserved pasta water until you reach a silky consistency.

4. Finish with herbs and adjust seasoning
   Sprinkle in 1 tablespoon of chopped fresh parsley and toss once more. Taste and adjust with salt, pepper, or an extra squeeze of lemon juice to brighten the dish. The fresh herbs and citrus balance the richness, giving each bite a lift.
5. Plate and serve
   Divide the linguine and chicken among warmed bowls. For a final flourish, garnish with additional parsley or a few lemon slices. Serve immediately so the sauce remains velvety and the pasta at its perfect temperature.

TIPS & VARIATIONS

• Boost the creaminess
  Stir in ¼ cup of heavy cream or half-and-half just before adding the pasta to create an extra-luxurious sauce.
• Spicy twist
  Elevate the heat level by adding a pinch of cayenne pepper or more crushed red pepper flakes when you build the cowboy butter. Chipotle powder also adds a smoky warmth.
• Protein swap
  Substitute shrimp or scallops for the chicken; simply sauté in butter for 2–3 minutes per side until opaque, then remove and follow the same sauce steps.
• Herb variations
  Fresh thyme or tarragon can replace parsley for a different herbal note. Add half the herbs during cooking and reserve the rest as a fresh garnish.
• Vegan adaptation
  Use plant-based “butter” and dairy-free Parmesan, swap chicken for tofu or tempeh strips, and omit mustard (or use a vegan mustard) for a fully plant-based version.
• Pasta alternatives
  Try fettuccine, pappardelle, or bucatini for a different texture. Adjust cooking time and sauce volume accordingly.
• One-pan shortcut
  After searing the chicken, remove it and add uncooked linguine to the pan. Pour in just enough water or broth to cover the pasta, bring to a simmer, and cook until almost al dente. Then follow the sauce steps and return the chicken for a truly one-skillet dinner.
• Meal-prep friendly
  Store leftovers in an airtight container for up to three days. Reheat gently in a skillet with a splash of water or cream to revive the sauce.

With these finishing steps and easy variations, your Easy Butter Chicken Linguine will become a versatile staple—simple enough for a busy weeknight, yet impressive enough for guests. Enjoy the harmony of buttery sauce, tender chicken, and perfectly cooked pasta in every satisfying forkful!

Easy Butter Chicken Linguine: FAQs & Conclusion

Q1: My sauce separated—how can I prevent that?
Cooking over too high heat can cause the butter and liquids to split. Keep the heat at medium-low when simmering the sauce and adding the pasta. If separation occurs, whisk in a tablespoon of cold pasta water or cream to bring it back together.

Q2: How do I store and reheat leftovers without drying out the chicken?
Transfer cooled leftovers to an airtight container and refrigerate for up to three days. Reheat gently in a skillet over low heat with a splash of water, broth, or cream to refresh the sauce and retain moisture.

Q3: Can I use a different pasta shape?
Absolutely. Fettucine, pappardelle, or even penne work well. Thicker noodles hold more sauce, while shorter shapes like penne won’t require as much tossing—just adjust cooking times per the package instructions.

Q4: How do I adjust this recipe for a gluten-free diet?
Use gluten-free linguine made from rice, corn, or legumes. Confirm that your Worcestershire sauce and Dijon mustard are gluten-free, and proceed with the same steps.

Q5: My chicken isn’t browning well—what’s the trick?
Ensure your skillet is fully preheated to medium-high and that chicken pieces are patted thoroughly dry. Overcrowding the pan will cause steam and prevent a good sear. Cook in batches if necessary.

Q6: Is there a dairy-free version?
Yes. Substitute vegan butter or olive oil for the butter and use a plant-based cream (coconut, cashew, or soy) in place of heavy cream. Omit or replace Parmesan with a vegan alternative.

Q7: How can I make this dish spicier?
Increase the crushed red-pepper flakes to taste, or add a dash of cayenne pepper when building the sauce. You can also stir in a spoonful of Sriracha or harissa just before tossing in the pasta.

Conclusion

This Easy Butter Chicken Linguine proves that gourmet-tasting pasta dishes don’t have to be complicated. With just a few staples—linguine, chicken, butter, garlic, and pantry spices—you can create a velvety, flavor-packed meal in under 30 minutes. The “cowboy butter” sauce, enriched with smoked paprika, Dijon, lemon, and herbs, elevates each bite, while the Parmesan and reserved pasta water ensure a silky finish.

Whether you’re cooking for family on a hectic weeknight or entertaining friends with minimal prep, this recipe offers flexibility—swap proteins, try new pasta shapes, or adjust the heat and herbs to suit your palate. With make-ahead options, easy reheating, and simple dietary adaptations, Easy Butter Chicken Linguine belongs in every home cook’s repertoire. Gather your ingredients, heat your skillet, and savor the harmony of buttery sauce, tender chicken, and perfectly cooked pasta.

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