Irresistibly Easy Cowboy Butter Chicken Linguine Recipe
This Irresistibly Easy Cowboy Butter Chicken Linguine features tender chicken breasts cooked to perfection and tossed in a rich, creamy butter sauce infused with garlic, Dijon mustard, lemon, and a hint of spice. Combined with perfectly cooked linguine and topped with fresh parsley and parmesan cheese, this dish is a comforting and flavorful meal perfect for any night of the week.
- 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
Protein and Pasta
- 1 pound boneless, skinless chicken breasts
- 12 ounces linguine pasta
Butter Sauce
- 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
- Cook Pasta: Boil the linguine according to the package directions in salted water. Remember to reserve ½ cup of the pasta cooking water before draining the pasta. Set the pasta aside to use later in the dish.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper. Cook the chicken for 5-7 minutes until browned on the outside and fully cooked through. Remove the cooked chicken from the skillet and set aside.
- Prepare Cowboy Butter Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic, paprika, and optional red pepper flakes. Sauté the mixture for about 1 minute until fragrant but make sure the garlic does not brown.
- Add Flavor Components: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water. Use a spatula to scrape up any browned bits stuck to the bottom of the pan to infuse more flavor. Allow the sauce to gently simmer.
- Creamy Sauce Formation: Pour in the heavy cream and add half of the chopped parsley. Stir and cook the sauce for an additional 2 minutes until it thickens slightly and coats the back of a spoon.
- Combine All: Return the cooked chicken to the skillet, add the drained linguine, and sprinkle in the grated parmesan cheese. Toss everything together carefully to ensure the pasta and chicken are evenly coated with the sauce. Add reserved pasta water as needed to loosen the sauce to your desired consistency.
- Final Touches: Taste and adjust seasoning by adding salt and black pepper as needed. Garnish with the remaining fresh parsley and additional parmesan cheese if desired. Serve immediately to enjoy this deliciously creamy, buttery chicken linguine.
Notes
- Reserve some pasta water to help adjust the sauce consistency and help it cling to the pasta.
- Red pepper flakes are optional; add them for a mild spicy kick or omit for a milder flavor.
- Use fresh parsley for the best flavor, but dried parsley can be substituted in a pinch.
- Parmesan cheese adds a savory touch—feel free to add more or less depending on your preference.
- Cook chicken pieces evenly for tender, juicy bites; slicing chicken before cooking can reduce cook time but keep an eye to avoid overcooking.
Keywords: chicken linguine, cowboy butter sauce, creamy pasta, easy dinner recipe, comfort food, chicken dinner
