Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes Recipe
Introduction
This Cowboy Butter Chicken Linguine is a creamy, flavorful dish that comes together in just 30 minutes. Tender chicken and linguine are tossed in a zesty, buttery sauce with a hint of spice, making it perfect for a satisfying weeknight dinner.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 12 ounces linguine pasta
- 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
- Salt and black pepper to taste
Instructions
- Step 1: Cook the linguine in salted boiling water according to package instructions. Before draining, reserve ½ cup of the pasta water, then set the pasta aside.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then cook for 5-7 minutes until browned and cooked through. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, melt the butter. Add minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant but not browned.
- Step 4: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water. Scrape any browned bits off the bottom of the pan while gently simmering.
- Step 5: Pour in heavy cream and half of the chopped parsley. Stir gently and cook for 2 more minutes until the sauce thickens slightly.
- Step 6: Return the chicken to the skillet, add the cooked linguine and parmesan cheese. Toss to coat everything evenly, adding reserved pasta water as needed to adjust sauce consistency.
- Step 7: Taste and adjust seasoning with salt and pepper. Garnish with remaining parsley and extra parmesan cheese. Serve immediately for the best flavor.
Tips & Variations
- Use chicken thighs instead of breasts for juicier meat and richer flavor.
- Add sautéed mushrooms or spinach for extra vegetables and texture.
- For a milder dish, omit the red pepper flakes.
- If you prefer a lighter sauce, substitute half of the heavy cream with milk.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of chicken broth or pasta water to loosen the sauce if it thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, this recipe works well with any long pasta like fettuccine, spaghetti, or even penne if you prefer.
How can I make this dish dairy-free?
Substitute the butter with olive oil, use a dairy-free cream alternative, and replace parmesan with a vegan cheese or nutritional yeast.
PrintIrresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes Recipe
This Irresistibly Easy Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish ready in just 30 minutes. Tender chicken breasts are cooked with a rich cowboy butter sauce infused with garlic, paprika, Dijon mustard, lemon, and parmesan cheese, then tossed with perfectly cooked linguine. A comforting and satisfying meal perfect for weeknights that combines hearty protein with a luscious sauce and fresh parsley for brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil
Pasta
- 12 ounces linguine pasta
- ½ cup reserved pasta water or chicken broth
Cowboy Butter Sauce
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- ¼ cup fresh parsley, chopped (divided)
Instructions
- Cook Pasta: Boil the linguine in salted water according to package instructions. Before draining, reserve half a cup of the pasta water. Drain the pasta and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Cook the chicken for 5-7 minutes per side until browned and fully cooked through. Remove the chicken from the skillet and set aside.
- Prepare Cowboy Butter Sauce: In the same skillet, melt butter over medium heat. Add minced garlic, paprika, and red pepper flakes, sautéing for about 1 minute until fragrant, making sure the garlic does not brown.
- Add Flavor Components: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water. Scrape up any browned bits from the bottom of the pan and let the mixture gently simmer to meld the flavors.
- Creamy Sauce Formation: Pour in the heavy cream and half of the chopped parsley. Stir gently and cook for another 2 minutes until the sauce thickens slightly.
- Combine All: Return the cooked chicken to the skillet, add the linguine pasta, and sprinkle with the parmesan cheese. Toss gently to coat the pasta and chicken evenly with the sauce, adding reserved pasta water as needed to reach desired sauce consistency.
- Final Touches: Taste and adjust seasoning with salt and black pepper. Garnish with the remaining parsley and extra parmesan cheese if desired. Serve immediately to enjoy the creamy and flavorful cowboy butter chicken linguine.
Notes
- Reserving pasta water helps loosen the sauce without watering down flavor.
- Adjust the red pepper flakes to your preferred spice level or omit for a milder dish.
- Use fresh parsley for the best flavor and color contrast.
- Substitute chicken broth for pasta water if preferred for a richer sauce base.
- The dish is best served fresh but can be refrigerated and gently reheated.
Keywords: chicken linguine, cowboy butter sauce, creamy pasta, easy dinner, quick chicken pasta, garlic butter chicken, lemon pasta, weeknight recipe
