Name: Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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; ¼ teaspoon red pepper flakes (optional); 2 tablespoons lemon juice; 1 teaspoon lemon zest; ¼ cup fresh parsley, chopped; ½ cup chicken broth or reserved pasta water; 1 cup heavy cream; ½ cup grated parmesan cheese; Salt and black pepper to taste

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Introduction

This Irresistibly Easy Cowboy Butter Chicken Linguine combines tender chicken and a rich, creamy sauce infused with garlic, lemon, and a hint of spice. Ready in just 30 minutes, it’s a perfect weeknight dinner that feels indulgent without the fuss.

A white bowl filled with creamy pasta noodles at the bottom covered by a rich, yellowish sauce with visible black pepper specks, topped with several pieces of golden-brown grilled chicken that have a slightly crispy, charred surface, all sprinkled with fresh green parsley leaves for a pop of color; the dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
¼ teaspoon red pepper flakes (optional)
2 tablespoons lemon juice
1 teaspoon lemon zest
¼ cup fresh parsley, chopped
½ cup chicken broth or reserved pasta water
1 cup heavy cream
½ cup grated parmesan cheese
Salt and black pepper to taste

Instructions

Step 1: Cook the linguine in boiling salted water according to package directions. Reserve ½ cup of the pasta water before draining, then set the pasta aside.
Step 2: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then cook for 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
Step 3: In the same skillet, melt the butter. Add minced garlic, paprika, and red pepper flakes, sautéing 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 up any browned bits from the pan and let the sauce gently simmer.
Step 5: Pour in the heavy cream and half of the chopped parsley. Stir gently and cook for 2 minutes until the sauce thickens slightly.
Step 6: Return the chicken to the skillet, add the cooked linguine and parmesan cheese. Toss everything to coat evenly, adding reserved pasta water as needed to reach your desired sauce consistency.
Step 7: Taste and adjust seasoning with salt and pepper. Garnish with the remaining parsley and extra parmesan. Serve immediately for the best flavor.

Tips & Variations

Use chicken thighs instead of breasts for more juiciness and flavor.
Swap linguine for fettuccine or spaghetti if preferred.
If you like a spicier dish, increase red pepper flakes or add a dash of cayenne pepper.
For a lighter sauce, substitute half-and-half for heavy cream.
Freshly grated parmesan cheese enhances flavor better than pre-grated cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of cream or broth to loosen the sauce if it has thickened. This dish is best enjoyed fresh but holds up well for quick meals later.

How to Serve

A white bowl holds creamy spaghetti coated in a rich, light beige sauce with a smooth texture. On top, several pieces of grilled chicken sit, showing a golden brown color with dark char marks. Scattered green parsley leaves add a fresh contrast, while small black pepper specks are sprinkled over the dish. The spaghetti strands are slightly tangled and glossy from the sauce, resting at the bottom with the chicken pieces layered above. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, simply substitute the linguine with your favorite gluten-free pasta. Be sure to check the labels for any other gluten-containing ingredients.

Can I prepare the sauce ahead of time?

You can make the cowboy butter sauce in advance and store it in the refrigerator for up to 2 days. Reheat gently and toss with freshly cooked pasta and chicken just before serving.