Description
This Irresistibly Easy Cowboy Butter Chicken Linguine combines tender, juicy chicken breasts with a rich, creamy butter sauce infused with garlic, Dijon mustard, lemon, and a hint of paprika and red pepper flakes. Ready in just 30 minutes, this comforting pasta dish is perfect for a quick weeknight dinner that doesn’t sacrifice flavor.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil
Pasta
- 12 ounces linguine pasta
Cowboy Butter Sauce
- 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 (divided)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Before draining, reserve ½ cup of the pasta water, then drain and set pasta aside.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and black pepper. Cook chicken for 5-7 minutes per side until browned and cooked through. Remove chicken from skillet and set aside.
- Prepare Cowboy Butter Sauce: In the same skillet, melt butter over medium heat. Add minced garlic, paprika, and red pepper flakes (if using). Sauté for about 1 minute until fragrant but not browned.
- Add Flavor Components: Stir in Dijon mustard, lemon juice, lemon zest, and chicken broth or reserved pasta water. Scrape the bottom of the pan to lift browned bits and simmer gently to develop flavor.
- Creamy Sauce Formation: Pour in heavy cream and half of the chopped parsley. Stir gently and cook for 2 minutes until the sauce thickens slightly.
- Combine All: Return the cooked chicken to the skillet along with the linguine and grated parmesan cheese. Toss everything together to evenly coat. Add reserved pasta water as needed to reach desired sauce consistency.
- Final Touches: Taste and adjust salt and pepper as needed. Garnish with remaining parsley and extra parmesan cheese before serving immediately.
Notes
- Reserve pasta water before draining to adjust sauce consistency easily.
- Use chicken broth if you prefer a richer sauce, or substitute with reserved pasta water for a lighter taste.
- Red pepper flakes are optional; adjust according to your preferred spice level.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less creamy.
- Fresh parsley adds a fresh finish, but you can substitute with cilantro or basil for variation.
- Leftovers can be stored in airtight containers in the refrigerator for up to 2 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of cream or pasta water if the sauce thickens too much.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 620
- Sugar: 2g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 135mg
Keywords: cowboy butter chicken, linguine pasta, creamy chicken linguine, easy chicken pasta, quick dinner recipe
