Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes Recipe
This Irresistibly Easy Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish featuring tender chicken breasts cooked in a luscious garlic butter sauce, enriched with Dijon mustard, lemon, and Parmesan cheese. Ready in just 30 minutes, it’s a perfect weeknight dinner combining comforting creaminess with a hint of zesty freshness.
- 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 and Pasta
- 1 pound boneless, skinless chicken breasts
- 12 ounces linguine pasta
For Cooking
- 2 tablespoons olive oil
- 3 tablespoons butter
Sauce Ingredients
- 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
- Cook Pasta: Bring a large pot of salted water to a boil and cook the linguine according to the package instructions. Before draining, reserve ½ cup of pasta water to use later in the sauce. Drain the pasta and set it aside.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper. Cook for 5-7 minutes on each side or until the chicken is browned and cooked through. Remove chicken from the skillet, let rest briefly, then slice or cut into bite-sized pieces. Set aside.
- Prepare Cowboy Butter Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic, paprika, and red pepper flakes. Sauté for about 1 minute until fragrant but not browned, stirring frequently to avoid burning the garlic.
- Add Flavor Components: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape any browned bits from the bottom of the skillet to incorporate flavor. Let the mixture simmer gently for a couple of minutes to meld the flavors.
- Creamy Sauce Formation: Pour in the heavy cream and add half of the chopped parsley. Stir continuously and cook for an additional 2 minutes or until the sauce has lightly thickened and has a smooth, creamy texture.
- 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. Use reserved pasta water to loosen the sauce if it becomes too thick.
- Final Touches: Taste the dish and adjust salt and pepper as needed. Garnish with the remaining fresh parsley and extra Parmesan cheese before serving. Serve immediately to enjoy the rich, flavorful Cowboy Butter Chicken Linguine at its best.
Notes
- You can substitute chicken broth with reserved pasta water to keep the sauce lighter.
- Red pepper flakes are optional; omit them for a milder flavor or increase for extra heat.
- Use freshly grated Parmesan for the best flavor and creaminess.
- To keep the chicken moist, avoid overcooking and allow it to rest before slicing.
- If sauce thickens too much after standing, thin it out with a splash of pasta water or chicken broth.
Keywords: chicken linguine, cowboy butter sauce, creamy pasta, easy dinner, quick chicken recipe
