Name: oy Butter Chicken Linguine in 30 Minutes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 ounces linguine pasta; 1 pound boneless, skinless chicken breasts; 2 tablespoons olive oil; Salt and black pepper to taste; 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; 1/2 cup chicken broth or reserved pasta water; 1 cup heavy cream; 1/2 cup grated parmesan cheese; 1/4 cup fresh parsley, chopped

Jump to Recipe

If there’s one midweek meal that never fails to steal the spotlight in my kitchen, it’s oy Butter Chicken Linguine in 30 Minutes. Imagine tender bites of juicy chicken tangled with silky linguine, all tossed in the dreamiest, creamy cowboy butter sauce that hums with garlic, zingy lemon, and parmesan. This dish brings happiness to both spaghetti night skeptics and weeknight dinner lovers—with minimal fuss and sensory rewards that make it an instant favorite.

oy Butter Chicken Linguine in 30 Minutes Recipe - Recipe Image

Ingredients You’ll Need

This oy Butter Chicken Linguine in 30 Minutes comes together with simple, powerhouse ingredients you likely have on hand. Each one adds something essential, whether it’s richness, vibrant color, or a punch of flavor that transforms the ordinary into irresistible comfort food you’ll crave again and again.

Chicken breasts: Go for boneless, skinless pieces so they cook up quickly and soak in all those sauce flavors beautifully.
Linguine pasta: The long, flat noodles grab onto the creamy sauce, letting every bite burst with savory delight.
Olive oil: For giving the chicken a golden, slightly crisp exterior—definitely worth the extra tablespoon.
Butter: This is the heart of “cowboy butter”—it delivers richness that makes the whole dish melt-in-your-mouth good.
Garlic: Four cloves might seem generous, but they’ll mellow into the sauce, adding warmth and depth.
Dijon mustard: Adds a subtle sharpness and complexity to balance the creamy sauce’s richness.
Paprika: A touch of smoky color and mild heat—feel free to use sweet or smoked, depending on your mood.
Red pepper flakes (optional): Sprinkle in for a gentle kick—adjust more or less, depending on your spice preference.
Lemon juice: Freshly squeezed, it brightens up everything and cuts through the creaminess.
Lemon zest: That bit of citrus aroma makes every bite sing with freshness.
Fresh parsley: For a burst of green and a clean herbal flavor—save half for garnishing at the end.
Chicken broth or reserved pasta water: Builds a silky, restaurant-worthy sauce; pasta water also helps everything cling together.
Heavy cream: The key to the most indulgent, velvet-smooth finish.
Parmesan cheese: Grated fresh is best, ensuring extra creaminess and a salty-nutty punch.
Salt and black pepper: Don’t forget to season at every layer to let each flavor shine!

How to Make oy Butter Chicken Linguine in 30 Minutes

Step 1: Cook the Pasta

Begin by boiling your linguine in a big pot of salted water as you normally would—this seasoned water is key for delicious noodles. Don’t forget to scoop out about half a cup of pasta water before draining. That starchy liquid will help build the silkiest sauce and tie everything together later. Set the cooked pasta aside while you tackle the chicken and sauce.

Step 2: Sear the Chicken

Heat your olive oil in a large skillet over medium-high heat until shimmering. Season the chicken pieces liberally with salt and pepper, then add them to the skillet. Give them plenty of space, and let each side brown for about 5–7 minutes until cooked through with golden edges. Set the chicken aside so it stays juicy and ready for its saucy debut.

Step 3: Make the Cowboy Butter Base

Turn that same skillet down to medium and melt in the butter, letting it bubble gently. Add the garlic, paprika, and (if you like a little heat) the red pepper flakes. Stir just until fragrant—less than a minute is all you need. You’re building layers of flavor that will carry through the whole dish!

Step 4: Add Depth and Brightness

Now comes the personality! Stir in the Dijon mustard, fresh lemon juice, lemon zest, and your chicken broth or reserved pasta water. Scrape the bottom of the pan with a wooden spoon to pick up every last bit of flavor from the chicken. Let the mixture gently simmer for a minute so everything melds and your kitchen starts to smell incredible.

Step 5: Create the Creamy Dream Sauce

Pour in the heavy cream and half of the chopped parsley, stirring gently. Let it cook for about two more minutes, just until the sauce starts to thicken and shimmer. This is the creamy curtain that will coat every strand of linguine and piece of chicken lock in all those flavors.

Step 6: Combine and Bring Together

Return the browned chicken to the pan, toss in your linguine, and shower it all with parmesan cheese. Gently toss to coat everything. Add little splashes of reserved pasta water if the sauce feels too thick—this is what gives oy Butter Chicken Linguine in 30 Minutes its signature silkiness. Everything should look glossy and irresistible.

Step 7: Finishing Flourishes

Taste and season with a final sprinkle of salt and black pepper if needed. Right before serving, scatter the remaining chopped parsley and another handful of parmesan on top. Serve immediately while it’s creamy, warm, and piping hot—this is the moment to dig in!

How to Serve oy Butter Chicken Linguine in 30 Minutes

Garnishes

There’s nothing like a fresh finish—save some parsley to sprinkle over the top, right before serving, for a pop of color and garden-fresh flavor. A little extra grated parmesan takes each bite over the top, while adding a few thin slices of lemon or a light sprinkle of red pepper flakes can make the presentation restaurant-worthy.

Side Dishes

To round out your oy Butter Chicken Linguine in 30 Minutes, offer a crisp green salad tossed with lemon vinaigrette or some roasted veggies. If you’re feeling indulgent, pair it with warm, crusty garlic bread for scooping up every drop of that luscious sauce—no judgement if you double up on carbs for this one.

Creative Ways to Present

To turn dinner into a dinner party, swirl the linguine into individual nests with tongs, nestle a few juicy chicken pieces on top, and drizzle with extra sauce. Serve on large shallow bowls or rustic platters so people can help themselves. Or, keep it casual—pile everything high in one family-style dish and let everyone dig in with tongs at the table.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra oy Butter Chicken Linguine in 30 Minutes, transfer leftovers to an airtight container as soon as possible. Store in the refrigerator for up to 3 days—just remember, pasta continues to absorb sauce as it sits, so it may be a little thicker the next day but just as tasty.

Freezing

While this dish is at its creamy best fresh, you can freeze portions for meal prep success. Place cooled portions into freezer-safe containers or bags. Freeze for up to 2 months. Thaw over night in the fridge, then reheat gently to revive that perfect texture.

Reheating

Reheat oy Butter Chicken Linguine in 30 Minutes gently in a skillet on low heat or in the microwave. Add a splash of milk, cream, or broth as it warms up to loosen the sauce and bring it back to its original silky glory. Stir occasionally so it heats evenly and doesn’t dry out.

FAQs

Can I use a different pasta shape?

Absolutely! While linguine clings beautifully to the creamy sauce, you can swap in spaghetti, fettuccine, or even penne if that’s what you have. The key is to cook it just to al dente so it holds up well with the saucy chicken.

What if I don’t have heavy cream?

You can use half-and-half for a slightly lighter result, or even a mixture of milk and a bit of extra butter. The sauce won’t be quite as decadent, but it’ll still be deliciously creamy and flavorful.

How can I make this dish spicier?

Crank up the red pepper flakes to suit your heat level, or add a pinch of cayenne when sautéing the garlic. A drizzle of hot sauce at the table is another easy way to personalize the spice factor of oy Butter Chicken Linguine in 30 Minutes.

Can I prepare the chicken in advance?

Definitely! Sear and slice the chicken up to two days ahead; store it in the fridge. When it’s time to cook, simply add it back into the sauce with your pasta for a real time-saver without sacrificing flavor or texture.

Is this recipe gluten-free?

The classic recipe uses traditional linguine, but you can easily make oy Butter Chicken Linguine in 30 Minutes gluten-free by swapping in your favorite gluten-free pasta and double-checking the Dijon mustard and chicken broth for hidden gluten.

Final Thoughts

If you’re craving the ultimate mashup of comfort and flavor, give oy Butter Chicken Linguine in 30 Minutes a spot on your weeknight table. Every twirl guarantees creamy, zesty satisfaction with minimal effort. Try it once, and you’ll see why it’s become a repeat request in my home—I can’t wait for you to take that first irresistible bite!

oy Butter Chicken Linguine in 30 Minutes Recipe

★★★★★

4.8 from 8 reviews

Author: Lily
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Irresistibly Easy Cowboy Butter Chicken Linguine is a delicious and creamy pasta dish that combines tender chicken, flavorful cowboy butter sauce, and perfectly cooked linguine. This recipe is quick to make, taking only 30 minutes from start to finish, making it a perfect weeknight meal for the whole family to enjoy.

Instructions

Cook Pasta: Boil the linguine according to the package directions in salted water. Reserve ½ cup of pasta water before draining. Set pasta aside.
Cook Chicken: Season chicken with salt and pepper. Cook in olive oil until browned and cooked through. Set aside.
Prepare Cowboy Butter Sauce: Melt butter in a skillet. Add garlic, paprika, and red pepper flakes. Sauté until fragrant.
Add Flavor Components: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth. Simmer.
Creamy Sauce Formation: Pour in heavy cream and parsley. Cook until the sauce thickens slightly.
Combine All: Return chicken to the pan, add linguine and parmesan cheese. Toss together, adding reserved pasta water if needed.
Final Touches: Adjust salt and pepper. Garnish with parsley and parmesan before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sauté, Simmer
Cuisine: Italian-American