why make this recipe
This Cowboy Butter Chicken Linguine is the perfect dish for busy weeknights. Not only is it quick to prepare—taking just 30 minutes—but it also packs a ton of flavor. The creamy sauce combined with tender chicken and linguine offers a taste that everyone will love. It’s comforting, satisfying, and the ingredients are easy to find. Plus, you can impress your family or guests with minimal effort!
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. 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 Irresistibly Easy Cowboy Butter Chicken Linguine
Serve this dish warm, garnished with extra parsley and parmesan. A side salad or garlic bread pairs well, adding freshness and some crunch to your meal. This dish is great for family dinners or casual gatherings.
how to store Irresistibly Easy Cowboy Butter Chicken Linguine
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Just reheat gently in a pan or microwave, adding a little water or broth to help loosen the sauce if needed.
tips to make Irresistibly Easy Cowboy Butter Chicken Linguine
- Make sure not to overcook the chicken to keep it juicy.
- When cooking the sauce, keep an eye on the heat to prevent burning the garlic.
- If you enjoy spice, increase the red pepper flakes to suit your taste.
variation
You can customize this recipe by adding vegetables like spinach, cherry tomatoes, or bell peppers while cooking the chicken. Swap out linguine for another pasta shape, like penne or fettuccine, depending on your preference.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, if using frozen chicken, thaw it completely before cooking to ensure even cooking.
2. What if I don’t have heavy cream?
You can substitute heavy cream with half-and-half or a blend of milk and cream, but the sauce may not be as rich and creamy.
3. Is this dish spicy?
It has a mild heat from the red pepper flakes. You can adjust the amount or leave it out if you prefer a milder flavor.
Cowboy Butter Chicken Linguine
Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- Pour in the heavy cream and half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce lightly thickens.
- 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.
- 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!