why make this recipe
Cowboy Butter Chicken Linguine is a comforting and flavorful dish that combines tender chicken with creamy sauce and perfectly cooked pasta. The rich flavors from the garlic, Dijon mustard, and chicken broth make each bite satisfying. It’s a great option for a weeknight dinner or a special gathering. Plus, it’s easy to prepare, making it a favorite for both novice cooks and experienced chefs alike.
how to make 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:
- 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.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper and cook for 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
- 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.
- 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.
how to serve Cowboy Butter Chicken Linguine
Serve Cowboy Butter Chicken Linguine warm, topped with extra parmesan cheese and freshly chopped parsley. It pairs well with a simple green salad or garlic bread for a delicious meal.
how to store Cowboy Butter Chicken Linguine
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce.
tips to make Cowboy Butter Chicken Linguine
- Make sure not to overcook the pasta; it should be al dente.
- Feel free to add more vegetables like spinach or cherry tomatoes for extra flavor and nutrition.
- For a lighter version, you can use half-and-half instead of heavy cream.
variation
You can swap out the chicken for shrimp or sautéed vegetables for a vegetarian version. Adjust cooking times accordingly to ensure everything is cooked perfectly.
FAQs
1. Can I use other types of pasta?
Yes, you can use any pasta you like, such as fettuccine or spaghetti. Just adjust the cooking time according to the package instructions.
2. Is this recipe spicy?
The red pepper flakes are optional. If you prefer less heat, simply omit them, and the dish will still be flavorful.
3. Can I freeze Cowboy Butter Chicken Linguine?
Freezing is not recommended as the cream sauce may separate when thawed. It’s best enjoyed fresh, but you can store it in the fridge for a few days as mentioned.
Cowboy Butter Chicken Linguine
Ingredients
Main 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) Add for heat
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped Divided for garnish
- 1/2 cup chicken broth or reserved pasta water Use pasta water if available
- 1 cup heavy cream For a lighter version, you can use half-and-half
- 1/2 cup grated parmesan cheese For serving and mixing
- Salt and black pepper to taste
Instructions
Preparation
- Boil the linguine according to package directions in salted water. Reserve ½ cup of the pasta water before draining, then set the pasta aside.
- Season the chicken pieces with salt and pepper and cook in a large skillet with olive oil over medium-high heat for 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
Cooking
- 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 Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Scrape 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.
- 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.
