Why Make This Recipe
Cowboy Butter Chicken Linguine is a delightful dish that brings together tender chicken, creamy sauce, and flavorful pasta in a quick and easy way. It’s perfect for a weeknight dinner or a weekend treat. The combination of ingredients creates a rich and comforting meal that everyone will enjoy. Plus, it takes less than 30 minutes to prepare, making it a winner for busy cooks!
How to Make Irresistibly Easy Cowboy Butter Chicken Linguine
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
Directions
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Cook Pasta: Boil the linguine according to the package directions in salted water. Don’t forget to reserve ½ cup of the pasta water before draining, then set the pasta aside.
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Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper before cooking for 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.
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Prepare Cowboy Butter Sauce: In the same skillet, melt the butter. Add the minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant but not browned.
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Add Flavor Components: Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape any browned bits from the bottom of the pan while gently simmering.
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Creamy Sauce Formation: Pour in the heavy cream and half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce lightly thickens.
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Combine All: Return the chicken to the pan, add the cooked linguine and parmesan cheese. Toss everything together to coat evenly, adding reserved pasta water as needed to adjust the sauce’s consistency.
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Final Touches: Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving. Serve immediately to enjoy the delightful flavors!
How to Serve Irresistibly Easy Cowboy Butter Chicken Linguine
Serve this dish hot, garnished with extra parsley and parmesan cheese on top. It’s great on its own or paired with a simple green salad and garlic bread for a complete meal.
How to Store Irresistibly Easy Cowboy Butter Chicken Linguine
Store any leftovers in an airtight container in the refrigerator. The dish will keep well for about 3 days. Reheat it gently in a skillet or microwave, adding a splash of chicken broth or cream to keep the sauce creamy.
Tips to Make Irresistibly Easy Cowboy Butter Chicken Linguine
- Make sure not to overcook the chicken to keep it juicy.
- If you want a bit more heat, feel free to increase the red pepper flakes.
- Adding some vegetables like spinach or cherry tomatoes can enhance flavor and nutrition.
Variation
For a lighter version, you can substitute the heavy cream with whole milk or a plant-based milk and use less cheese. You might also use shrimp or turkey instead of chicken for a different twist.
FAQs
Can I use whole wheat linguine instead of regular?
Yes, whole wheat linguine is a healthy substitute and will work well in this recipe.
Can I make this recipe dairy-free?
You can replace the butter and heavy cream with dairy-free alternatives like vegan butter and coconut milk.
Can I add vegetables to this recipe?
Absolutely! Add your favorite vegetables, like bell peppers or zucchini, to the sauce for extra flavor and nutrition.
Cowboy Butter Chicken Linguine
Ingredients
Pasta and Chicken
- 1 pound boneless, skinless chicken breasts
- 12 ounces linguine pasta
Sauce Ingredients
- 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) Optional for additional heat
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped Divided
- 1/2 cup chicken broth or reserved pasta water
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- to taste Salt and black pepper
Instructions
Cooking Pasta
- Boil the linguine according to the package directions in salted water. Reserve ½ cup of the pasta water before draining, then set the pasta aside.
Cooking Chicken
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper before cooking for 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.
Preparing Cowboy Butter Sauce
- In the same skillet, melt the butter. Add the minced garlic, paprika, and red pepper flakes; sauté for about 1 minute until fragrant but not browned.
- Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape any browned bits from the bottom of the pan while gently simmering.
- Pour in the heavy cream and half of the chopped parsley. Stir gently, cooking for an additional 2 minutes until the sauce lightly thickens.
Combining All Ingredients
- Return the chicken to the pan, add the cooked linguine and parmesan cheese. Toss everything together to coat evenly, adding reserved pasta water as needed to adjust the sauce’s consistency.
- Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving.
