Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes Recipe
This Irresistibly Easy Cowboy Butter Chicken Linguine combines tender chicken breast with a creamy, flavorful butter sauce infused with garlic, Dijon mustard, paprika, lemon, and parmesan. Ready in just 30 minutes, it’s a perfect weeknight dinner pairing perfectly cooked linguine pasta with a rich and zesty sauce that satisfies the whole family.
- 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
Cooking Fats and Aromatics
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
Seasonings and Flavorings
- 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
Liquids and Cheese
- 1/2 cup chicken broth or reserved pasta water
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
Additional Seasonings
- 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 until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and set 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 per side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Prepare Cowboy Butter Sauce: In the same skillet, melt the butter over medium heat. Add minced garlic, paprika, and optional red pepper flakes. Sauté for about 1 minute until fragrant but not browned, stirring frequently.
- Add Flavor Components: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape the bottom of the skillet to loosen any browned bits, then gently simmer the mixture for a minute to meld the flavors.
- Creamy Sauce Formation: Pour in the heavy cream and half of the chopped parsley. Stir gently and let the sauce cook for 2 more minutes until it slightly thickens, stirring occasionally.
- Combine All: Return the cooked chicken to the skillet, then add the drained linguine and grated parmesan cheese. Toss everything carefully to combine and coat the pasta evenly with the sauce. Add reserved pasta water as needed to loosen the sauce to your desired consistency.
- Final Touches: Taste the dish and adjust salt and black pepper as necessary. Garnish with the remaining parsley and sprinkle additional parmesan cheese over the top. Serve immediately for the best flavor and texture.
Notes
- Reserve pasta water before draining to help adjust sauce consistency for perfect creaminess.
- Use fresh parsley for the best flavor and vibrant color in the finished dish.
- Adjust red pepper flakes based on your preferred spice level or omit for a milder sauce.
- Make sure not to overcook the chicken to keep it juicy and tender.
- This dish can be made gluten-free by using gluten-free linguine pasta.
- For a lighter version, substitute heavy cream with half-and-half or a creamy plant-based option.
Keywords: cowboy butter chicken, linguine pasta, creamy chicken pasta, easy chicken dinner, one skillet pasta, quick comfort food
