why make this recipe
This Cowboy Butter Chicken Linguine is your go-to dinner for any night of the week! With its creamy sauce and tender chicken, it’s packed with flavor and takes only 30 minutes to make. It’s perfect for families or busy weeknights when you want something delicious without a lot of fuss. You’ll love how simple it is to prepare, and it’s sure to please everyone at the table.
how to make 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. Don’t forget 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 before cooking for 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.
Prepare Cowboy Butter Sauce: In the same skillet, melt the butter. Add the 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, cooking 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 Cowboy Butter Chicken Linguine
Serve the Cowboy Butter Chicken Linguine hot. You can plate it with a sprinkle of extra parmesan cheese and fresh parsley on top for a beautiful finish. Pair it with a simple side salad or garlic bread for a complete meal.
how to store Cowboy Butter Chicken Linguine
You can store leftover Cowboy Butter Chicken Linguine in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or water to keep the sauce creamy, and heat it on the stove or in the microwave until warm.
tips to make Cowboy Butter Chicken Linguine
- Make sure not to overcook the chicken. It should be juicy and tender.
- Reserve pasta water before draining to help adjust the sauce later.
- For extra kick, increase the amount of red pepper flakes if you like it spicy.
variation
You can swap the chicken for shrimp or vegetables like zucchini or bell peppers for a different take. You can also use gluten-free pasta if needed.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the sauce and cook the chicken ahead of time. Just combine it with the cooked pasta when you’re ready to serve.
Can I freeze Cowboy Butter Chicken Linguine?
Freezing is not recommended because cream sauces can separate when thawed. However, you can freeze chicken separately and make new pasta later.
What can I use instead of heavy cream?
You can use half-and-half or a plant-based cream alternative if you want a lighter or dairy-free version. Just keep in mind it may change the texture slightly.
Print
Cowboy Butter Chicken Linguine
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A creamy and flavorful chicken dish served with 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 package directions in salted water. Reserve ½ cup of pasta water before draining and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook for 5-7 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, melt butter and add garlic, paprika, and red pepper flakes; sauté for 1 minute until fragrant.
- Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water), scraping any browned bits from the bottom.
- Pour in heavy cream and half of the parsley. Stir and cook for 2 minutes until the sauce lightly thickens.
- Return chicken to the pan, add cooked linguine and parmesan cheese. Toss to coat, adding reserved pasta water as needed.
- Adjust salt and pepper to taste. Garnish with remaining parsley and extra parmesan before serving hot.
Notes
For extra kick, increase red pepper flakes. You can swap chicken for shrimp or vegetables as a variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken, linguine, pasta, creamy sauce, quick dinner