Description
This Irresistibly Easy Cowboy Butter Chicken Linguine is a delicious and comforting weeknight meal that comes together in just 30 minutes. Tender boneless chicken breasts are sautéed and combined with linguine pasta tossed in a creamy, flavorful cowboy butter sauce made with garlic, Dijon mustard, paprika, lemon juice, and fresh parsley. The sauce is rich yet bright with a hint of spice and zest, perfect for a satisfying dinner that feels special without any fuss.
Ingredients
Scale
Chicken and Pasta
- 1 pound boneless, skinless chicken breasts
- 12 ounces linguine pasta
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 water before draining the pasta. Set the cooked pasta aside while you prepare the rest of the dish.
- Cook Chicken: Heat the 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, turning occasionally, until browned on the outside and 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 the minced garlic, paprika, and red pepper flakes if using. Sauté for about 1 minute until the garlic is fragrant but not browned.
- Add Flavor Components: Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the sauce gently simmer for a minute to meld the flavors.
- Creamy Sauce Formation: Pour in the heavy cream and add half of the chopped parsley. Stir gently and continue cooking for 2 more minutes until the sauce lightly thickens.
- Combine All: Return the cooked chicken to the skillet. Add the drained linguine and grated parmesan cheese. Toss everything together to evenly coat the pasta and chicken in the creamy cowboy butter sauce. Add reserved pasta water gradually if needed to adjust sauce consistency.
- Final Touches: Taste the dish and adjust salt and pepper as necessary. Garnish with the remaining parsley and extra parmesan cheese if desired. Serve immediately to enjoy the rich and flavorful meal.
Notes
- You can substitute chicken broth with reserved pasta water to make the sauce naturally flavorful.
- Adjust the red pepper flakes based on your heat preference or omit for no spice.
- Use freshly grated parmesan for the best flavor and melting quality.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
- For a lighter option, swap heavy cream with half-and-half but expect a slightly thinner sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: Cowboy butter chicken, creamy linguine, quick chicken pasta, easy dinner recipe, garlic butter sauce, weeknight meals
