why make this recipe
Cowboy Butter Chicken Linguine is a delightful dish that combines tender chicken, rich flavors, and creamy sauce, all in just 30 minutes! It’s perfect for busy weeknights when you want something both quick and delicious. The blend of garlic, lemon, and spices gives this pasta a unique taste that everyone will love. Plus, it’s easy to prepare, making it a favorite for both novice and experienced 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:
-
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.
-
Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Cook for 5-7 minutes until they are browned and cooked through. Remove from the skillet and set aside.
-
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.
-
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.
-
Creamy Sauce Formation: Pour in the heavy cream and half of the chopped parsley. Stir gently and cook for an additional 2 minutes until the sauce lightly thickens.
-
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.
-
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 Cowboy Butter Chicken Linguine hot, straight from the pan. It pairs well with a simple side salad or some garlic bread. For added flavor, sprinkle extra parmesan cheese on top, and don’t forget a wedge of lemon on the side for an extra zesty kick!
how to store Irresistibly Easy Cowboy Butter Chicken Linguine
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat the pasta gently on the stove over low heat. You may need to add a little extra chicken broth or cream to prevent it from drying out.
tips to make Irresistibly Easy Cowboy Butter Chicken Linguine
- Make sure to not overcook the pasta; it should be al dente.
- Adjust the amount of red pepper flakes based on your heat preference.
- Fresh parsley adds a nice touch, but you can also substitute it with basil for a different flavor.
variation
For a lighter version, you can use zucchini noodles instead of linguine. You can also add in some vegetables like spinach or cherry tomatoes for extra nutrition.
FAQs
1. Can I use different types of pasta?
Yes, feel free to substitute linguine with any pasta shape you prefer, like penne or fettuccine.
2. Is there a way to make this dish dairy-free?
You can use coconut cream instead of heavy cream and omit the parmesan cheese for a dairy-free version.
3. Can I prepare this dish ahead of time?
It’s best to make it fresh, but you can cook the chicken and sauce ahead. Simply reheat it before adding the pasta.
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) Adjust based on heat preference
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped Reserve some for garnish
- 1/2 cup chicken broth or reserved pasta water
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese Reserve some for garnish
- to taste Salt and black pepper
Instructions
Cooking the 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 the Chicken
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Cook for 5-7 minutes until they are browned and cooked through. Remove from the skillet and set aside.
Preparing the 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 and cook for an additional 2 minutes until the sauce lightly thickens.
Combining Everything
- 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.
Final Touches
- Taste and adjust salt and pepper as needed. Garnish with the remaining parsley and extra parmesan cheese before serving.
