Introduction

This Irresistibly Easy Cowboy Butter Chicken Linguine is a creamy, flavorful pasta dish perfect for busy weeknights. Tender chicken is cooked in a zesty, buttery sauce and tossed with linguine for a satisfying meal everyone will love.

A plate shows creamy pasta with a smooth light orange sauce as the base layer, covered by a generous amount of grilled chicken pieces with golden brown and slightly charred edges on top. Small green herb leaves are scattered over the chicken, adding fresh color contrast. The white plate sits against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Cook the linguine according to package directions in salted water. Before draining, reserve ½ cup of the pasta water and then set the cooked pasta aside.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Cook the chicken for 5-7 minutes until browned and cooked through. Remove from the skillet and keep aside.
Step 3: In the same skillet, melt the butter. Add the minced garlic, paprika, and red pepper flakes if using. Sauté for about 1 minute until the garlic is fragrant but not browned.
Step 4: Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water. Scrape the browned bits from the bottom of the pan while gently simmering the sauce.
Step 5: Pour in the heavy cream and half of the chopped parsley. Stir gently and cook for 2 minutes until the sauce thickens slightly.
Step 6: Return the cooked chicken to the pan along with the linguine and parmesan cheese. Toss everything together to coat evenly. Add reserved pasta water as needed to achieve your desired sauce consistency.
Step 7: Taste and adjust seasoning with salt and pepper. Garnish with the remaining parsley and extra parmesan cheese. Serve immediately to enjoy the full flavors.

Tips & Variations

For extra flavor, marinate the chicken in a mix of lemon juice, paprika, and garlic before cooking.
Swap linguine for fettuccine or penne if preferred.
Use fresh grated parmesan for the best taste and melt.
Adjust red pepper flakes to control the heat level, or omit for a milder dish.
For a lighter sauce, substitute half the heavy cream with whole milk or half-and-half.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or milk to loosen the sauce if it thickens too much.

How to Serve

A white bowl filled with creamy fettuccine pasta coated in a light orange sauce with specks of black pepper, topped with several pieces of golden-brown grilled chicken scattered neatly on top. Bright green herb leaves are sprinkled over the chicken, adding a fresh touch. The pasta looks smooth and slightly glossy, with the chicken pieces showing a crispy, textured surface from grilling. The bowl sits on a white marbled surface, emphasizing the warm colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and can add extra moisture and flavor. Just adjust cooking time as thighs may take a little longer to cook through.

What if I don’t have chicken broth?

If you don’t have chicken broth, the reserved pasta water is a great substitute and will help keep the sauce creamy and flavorful.