Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes Recipe

Introduction

This Irresistibly Easy Cowboy Butter Chicken Linguine is a creamy, flavorful dish perfect for a weeknight dinner. Ready in just 30 minutes, it combines tender chicken with a buttery, garlicky sauce and perfectly cooked linguine. It’s sure to satisfy your comfort food cravings with minimal effort.

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

1. Step 1: Cook the linguine according to package directions in salted boiling water. Reserve 1/2 cup of the pasta water before draining and set the pasta aside.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then cook for 5 to 7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Step 3: In the same skillet, melt the butter. Add minced garlic, paprika, and red pepper flakes if using, and sauté for about 1 minute until fragrant but not browned.
4. Step 4: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or the reserved pasta water. Scrape any browned bits from the bottom of the skillet and gently simmer the mixture.
5. Step 5: Pour in the heavy cream and half of the chopped parsley. Stir gently and cook for 2 more minutes until the sauce thickens slightly.
6. Step 6: Return the cooked chicken to the skillet. Add the linguine and grated parmesan cheese, tossing everything together to coat evenly. Add reserved pasta water as needed to adjust the sauce consistency.
7. Step 7: Taste and season with additional salt and pepper if necessary. Garnish with the remaining parsley and more parmesan cheese before serving immediately.

Tips & Variations

• For extra flavor, marinate the chicken in a little lemon juice and garlic before cooking.
• Swap linguine for fettuccine or spaghetti if preferred.
• Add sautéed mushrooms or bell peppers for added texture and taste.
• If you like it spicier, increase the red pepper flakes or add a dash of cayenne pepper.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and remain juicy. Adjust the cooking time slightly to ensure they are fully cooked.

What can I substitute for heavy cream?

You can use half-and-half or whole milk mixed with a little cornstarch to thicken, but the sauce will be less rich and creamy.

Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes Recipe

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4.5 from 142 reviews

A quick and flavorful cowboy butter chicken linguine recipe that combines tender chicken breasts with a creamy, garlicky butter sauce infused with paprika, lemon, and Dijon mustard, tossed with perfectly cooked linguine for a comforting and satisfying meal ready in just 30 minutes.

• Author: Isabella
• 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 1x2x3x

Chicken and Pasta

• 1 pound boneless, skinless chicken breasts
• 12 ounces linguine pasta
• Salt and black pepper to taste

Sauce and Seasoning

• 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

1. Cook Pasta: Boil the linguine in salted water following the package instructions. Reserve 1/2 cup of the pasta water before draining the pasta. Set the pasta aside for later use.
2. Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper, then cook for 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
3. Prepare Cowboy Butter Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic, paprika, and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
4. Add Flavor Components: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape the browned bits from the skillet bottom while gently simmering the mixture to blend the flavors.
5. Creamy Sauce Formation: Pour in the heavy cream along with half of the chopped parsley. Stir gently and cook for an additional 2 minutes until the sauce lightly thickens.
6. Combine All: Return the cooked chicken to the skillet and add the drained linguine along with grated parmesan cheese. Toss everything together thoroughly to coat the pasta and chicken with the sauce. Add reserved pasta water as needed to adjust the sauce consistency.
7. Final Touches: Taste the dish and adjust salt and black pepper if necessary. Garnish with the remaining parsley and extra parmesan cheese before serving immediately.

Notes

• Reserve some pasta water to adjust the sauce consistency as needed for a creamier texture.
• Red pepper flakes are optional and can be omitted if you prefer a milder dish.
• For best results, use freshly grated parmesan cheese for richer flavor.
• Make sure not to overcook the garlic to avoid bitterness in the sauce.

Keywords: cowboy butter chicken, linguine pasta, creamy chicken pasta, easy chicken recipe, quick dinners, garlic butter sauce, chicken linguine