Why Make This Recipe
Irresistibly Easy Cowboy Butter Chicken Linguine is a fantastic dish that combines juicy chicken, creamy sauce, and tasty garlic flavors—all in just 30 minutes! It’s perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. The blend of butter, garlic, and fresh herbs makes this dish a winner for everyone at the table.
How to Make Irresistibly Easy Cowboy Butter Chicken Linguine
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
Directions:
- Cook Pasta: Boil the linguine according to the package directions in salted water. Make sure to reserve ½ cup of the pasta water before draining, then set the pasta aside.
- Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
- Prepare Cowboy Butter Sauce: 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.
- Add Flavor Components: Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape any browned bits from the bottom of the pan while gently simmering.
- Creamy Sauce Formation: Pour in the heavy cream and half of the chopped parsley. Stir gently and cook for an additional 2 minutes until the sauce lightly thickens.
- Combine All: Return the chicken to the pan, add the cooked linguine and parmesan cheese. Toss everything together to coat evenly, adding reserved pasta water as needed to adjust the sauce’s consistency.
- Final Touches: Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving. Serve immediately to enjoy the delightful flavors!
How to Serve Irresistibly Easy Cowboy Butter Chicken Linguine
This dish is best served right away while it’s hot and creamy. You can plate it simply or add some extra grated parmesan cheese and a sprinkle of parsley for garnish. Pair it with a side salad or some crusty bread to complete the meal.
How to Store Irresistibly Easy Cowboy Butter Chicken Linguine
If you have leftovers, let the dish cool down before putting it in an airtight container. It can be stored in the fridge for up to 3 days. When you want to eat it again, just reheat in the microwave or stovetop, adding a splash of broth or cream to loosen the sauce.
Tips to Make Irresistibly Easy Cowboy Butter Chicken Linguine
- Don’t overcook the chicken; it should still be juicy.
- Adjust the level of spice by adding more or less red pepper flakes to suit your taste.
- If you want more garlic flavor, add an extra clove or two.
- Feel free to use other types of pasta if you prefer.
Variation
You can swap out chicken for shrimp or even sautéed vegetables for a vegetarian option. Adding spinach or sun-dried tomatoes can also give this dish a flavorful twist!
FAQs
Can I use frozen chicken breasts?
Yes, but make sure to thaw them properly before cooking for an even cook.What if I don’t have linguine?
You can use any pasta shape you have on hand, like fettuccine, penne, or spaghetti.Can I make this dish dairy-free?
Absolutely! Use coconut cream instead of heavy cream and skip the parmesan cheese or use a dairy-free alternative.
Irresistibly Easy Cowboy Butter Chicken Linguine
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
A quick and delicious dish that features juicy chicken in a creamy garlic butter sauce served over linguine, perfect for busy weeknights.
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
- Boil the linguine according to the package directions in salted water, reserving ½ cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, cooking for 5-7 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic, paprika, and red pepper flakes for about 1 minute until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth. Simmer gently, scraping browned bits from the pan.
- Pour in heavy cream and half of the parsley, cooking for an additional 2 minutes until the sauce thickens.
- Return chicken to the pan, add cooked linguine and parmesan, and toss to coat, adding reserved pasta water as needed.
- Adjust salt and pepper, garnish with remaining parsley and extra parmesan before serving. Serve hot.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or cream to loosen the sauce.