Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes Recipe
This Irresistibly Easy Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish made with tender chicken breasts, a luscious buttery garlic sauce infused with Dijon mustard, lemon, and spices, all tossed with perfectly cooked linguine. Ready in just 30 minutes, it’s an ideal weeknight dinner that combines rich and tangy flavors in a comforting, hearty meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts
- Salt and black pepper to taste
Pasta
- 12 ounces linguine pasta
Sauce
- 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
Instructions
- Cook Pasta: Boil the linguine according to the package directions in salted water, ensuring it cooks al dente. Reserve ½ cup of the pasta water before draining the pasta, then set the linguine aside for later use.
- Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper, then cook them for 5-7 minutes on each side or until browned and cooked through. Remove the cooked chicken from the skillet and set it aside.
- Prepare Cowboy Butter Sauce: In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic, paprika, and optional red pepper flakes, sautéing for about 1 minute until fragrant but not browned to avoid bitterness.
- Add Flavor Components: Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or the reserved pasta water). Scrape any flavorful browned bits from the bottom of the pan while gently simmering the mixture to meld the flavors.
- Creamy Sauce Formation: Pour in the heavy cream along with half of the chopped fresh parsley. Stir gently and cook for an additional 2 minutes, allowing the sauce to lightly thicken and become creamy.
- Combine All: Return the cooked chicken to the skillet, then add the cooked linguine and grated parmesan cheese. Toss everything together thoroughly to coat the pasta and chicken evenly with the sauce. Add reserved pasta water as needed to adjust the sauce to your desired consistency.
- Final Touches: Taste the dish and adjust seasoning with salt and black pepper as needed. Garnish with the remaining fresh parsley and extra parmesan cheese. Serve immediately to enjoy the rich and delightful flavors of this cowboy butter chicken linguine.
Notes
- Reserve pasta water before draining to help adjust the sauce consistency.
- Red pepper flakes are optional and can be omitted for a milder flavor.
- Use fresh lemon zest and juice for the best brightness in the sauce.
- Cook chicken thoroughly until no longer pink inside for safety.
- This recipe can be adapted by substituting chicken broth with vegetable broth for a different base flavor.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce won’t be as rich.
- Make sure not to burn garlic when sautéing, as it can cause bitterness.
Keywords: chicken linguine, cowboy butter sauce, creamy pasta, quick dinner, easy chicken recipe, garlic butter chicken, stovetop pasta
