When it comes to easy weeknight dinners, nothing is quite as satisfying as a comforting bowl of Cowboy Butter Chicken Linguine . This dish combines tender chicken with a zesty, creamy sauce and is sure to become a family favorite. It’s perfect for those busy days when you need something delicious on the table fast!
If you loved our garlic butter chicken bites parmesan pasta , you’ll definitely want to give this recipe a try too!
Why you’ll love this recipe
This Cowboy Butter Chicken Linguine is a delightful mix of flavors with juicy chicken and a rich, buttery sauce. What makes it extra special is the hint of lemon and parsley that takes this dish from simple to extraordinary. It’s a fantastic way to enjoy a gourmet meal without the fuss.
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
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ¼ cup fresh parsley, chopped
- ½ cup chicken broth or reserved pasta water
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- Salt and black pepper to taste
Step-by-step instructions
1. Boil the linguine in salted water according to package directions. Reserve ½ cup of pasta water before draining. Set the pasta aside.
2. Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then cook for 5–7 minutes until browned and cooked through. Remove the chicken and set aside.
3. In the same skillet, melt the butter. Add the minced garlic, paprika, and red pepper flakes. Sauté for about 1 minute until fragrant, not browned.
4. Stir in the Dijon mustard, lemon juice, lemon zest, and chicken broth (or reserved pasta water). Gently simmer and scrape up any browned bits from the bottom of the pan.
5. Add the heavy cream and half of the chopped parsley. Stir and cook for about 2 minutes until the sauce lightly thickens.
6. Return the chicken to the pan. Add the cooked linguine and parmesan cheese. Toss to coat everything evenly, adding reserved pasta water as needed to adjust the sauce consistency.
7. Taste and adjust seasoning with salt and pepper. Garnish with the remaining parsley and extra parmesan before serving.
Recipe tips & variations
- Spice it up : If you love heat, consider adding more red pepper flakes or a dash of cayenne pepper.
- Vegetarian twist : Swap chicken with your favorite vegetables like mushrooms or zucchini for a vegetarian version.
- Creamy alternative : For a lighter version, you can use half-and-half instead of heavy cream.
Storage & reheating
Store any leftovers of Cowboy Butter Chicken Linguine in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, gently reheat in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce if needed.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator. Just cook the pasta and chicken fresh when you’re ready to serve.
What type of pasta works best?
While linguine pairs perfectly with the creamy sauce, feel free to use spaghetti, fettuccine, or any other pasta you have on hand.
Is this dish kid-friendly?
Absolutely! The rich, buttery flavor is a hit with kids. Feel free to adjust the spice to your family’s preference.
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Cowboy Butter Chicken Linguine
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting bowl of Cowboy Butter Chicken Linguine that combines tender chicken with a zesty, creamy sauce, perfect for easy weeknight dinners.
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
Instructions
- Boil the linguine according to the package directions in salted water. Reserve ½ cup of the pasta water before draining and 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.
Notes
- Spice it up: If you love heat, consider adding more red pepper flakes or a dash of cayenne pepper.
- Vegetarian twist: Swap chicken with your favorite vegetables like mushrooms or zucchini for a vegetarian version.
- Creamy alternative: For a lighter version, you can use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 150mg